Science and Technology of Food Industry

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SU Ri-na, ZHANG Mei-li. Study on the optimization of water extraction of oat antifungal protein by response surface anaylsis[J]. Science and Technology of Food Industry, 2015, (14): 312-316. DOI: 10.13386/j.issn1002-0306.2015.14.055
Citation: SU Ri-na, ZHANG Mei-li. Study on the optimization of water extraction of oat antifungal protein by response surface anaylsis[J]. Science and Technology of Food Industry, 2015, (14): 312-316. DOI: 10.13386/j.issn1002-0306.2015.14.055
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Study on the optimization of water extraction of oat antifungal protein by response surface anaylsis

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  • Antifungal proteins were extracted from seeds of naked oat by water extraction method. The antifungal activity of the protein was evaluated by hole method. Based on single factor method,response surface analysis were used to explore the effects of extraction time,extraction temperature,p H and liquid-to-solid ratio on antifungal activity of oat antifungal protein. These methods determined the optimal water extraction conditions of oat antifungal protein. Results:The optimal extraction time,extraction temperature,p H and liquid-to-solid ratio were 12 h,30℃,7.5,12∶1m L/g. The actual maximum diameter of inhibition zone was 18.10 mm.
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