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响应面法优化苦瓜籽蛋白质提取工艺

响应面法优化苦瓜籽蛋白质提取工艺[J]. 食品工业科技, 2013, (01): 268-272. doi: 10.13386/j.issn1002-0306.2013.01.043
引用本文: 响应面法优化苦瓜籽蛋白质提取工艺[J]. 食品工业科技, 2013, (01): 268-272. doi: 10.13386/j.issn1002-0306.2013.01.043
Optimization of protein extraction from defatted bitter melon seed using response surface methodology[J]. Science and Technology of Food Industry, 2013, (01): 268-272. doi: 10.13386/j.issn1002-0306.2013.01.043
Citation: Optimization of protein extraction from defatted bitter melon seed using response surface methodology[J]. Science and Technology of Food Industry, 2013, (01): 268-272. doi: 10.13386/j.issn1002-0306.2013.01.043

响应面法优化苦瓜籽蛋白质提取工艺

doi: 10.13386/j.issn1002-0306.2013.01.043
基金项目: 

四川省教育厅重点项目(07Zd1117); 博士研究基金(07ZX0108); 横向技术开发项目(12zh0051);

详细信息
  • 中图分类号: TQ936.2

Optimization of protein extraction from defatted bitter melon seed using response surface methodology

  • 摘要: 以苦瓜籽为原料,采用紫外光谱和响应面法研究盐溶法提取苦瓜籽蛋白质的最佳工艺。以苦瓜籽蛋白质的提取率为指标,考察NaCl浓度、pH、提取时间对苦瓜籽蛋白质提取率的影响。在单因素实验的基础上,通过Box-Benhnken中心组合设计和响应面分析法,确定苦瓜籽蛋白质的最佳提取工艺。结果表明:在料液比为1:6,提取温度为4℃下,NaCl浓度1.3mol/L,pH8.8,提取时间3.6h,苦瓜籽蛋白质的提取率为23.80%,较优化前提高了3.24倍,同时建立了盐提蛋白质的二次多项数学模型,对苦瓜籽蛋白质的提取具有很好的预测作用。此外,通过凯氏定氮法确定苦瓜籽中蛋白质含量为32.13%。 
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  • 收稿日期:  2012-07-23

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