响应面法优化芝麻饼粕蛋白的制备条件

Preparation conditions optimization of sesame cake protein using response surface methodology

摘要: 采用响应面法研究了碱溶酸沉法对芝麻饼粕蛋白的制备技术。结果表明,芝麻饼粕蛋白的最佳制备工艺条件为:NaOH浓度0.37mol/L,提取温度75.19℃,提取时间4.7h,液料比25.19,提取次数1次。在此条件下,芝麻饼粕蛋白质提取率为76.22%,蛋白纯度达到58.76%。

Abstract: The technical parameters of protein extracting from industrial sesame cake by means of alkali solution and acid extraction were established using response surface methodology.The optimum extracting sesame cake protein technical parameter of alkali extraction and acid precipitation method were as follows: sodium hydroxide concentration at 0.37mol /L, extracting temperature at 75.19℃, extracting time at 4.7h, and solvent /meal ratio at25.19, extracting times at 1. Under these conditions, the extraction rate of sesame cake protein and the protein content in the product were up to 76.22% and 58.76% respectively.