响应面法优化酶法提取亚麻蛋白工艺

Technology Optimization for Enzymatic Hydrolysis of Protein from Flax Cake by Response Surface Methodology

摘要: 本文以脱胶、脱脂的亚麻籽饼粕为原料,采用酶法提取亚麻蛋白。从植酸酶、淀粉酶、果胶酶、纤维素酶四种酶类中筛选出最佳酶制剂,单因素试验结合响应面试验对酶的添加量、酶解时间、浸提液pH、提取温度进行优化。结果表明,酶法提取亚麻蛋白选择淀粉酶,响应面优化后得到最优条件为:酶的添加量2.50%、提取亚麻蛋白的时间4 h、浸提液pH为6,提取温度60 ℃。并在最优条件下进行验证,得到亚麻蛋白的提取率为64.15%。

Abstract: In this experiment, flax protein was extracted from degummed and defatted flaxseed meal by enzymatic method. The optimal glucoamylase was selected from four enzymes:Phytase, amylase, pectinase and cellulase. The addition amount of enzyme, enzymolysis time, pH value of extraction solution and extraction temperature were optimized by single factor combined with response surface methodology. The results showed that the optimum enzyme was amylase, and the optimum conditions for enzymatic extraction of flax protein were as follows:Enzyme dosage 2.50%, extraction time 4 h, pH6, extraction temperature 60℃.Under the optimal conditions, the extraction rate of flax protein was 64.15%.