二次通用旋转组合设计法优化酶法提取茶叶籽蛋白工艺

doi:10.13386/j.issn1002-0306.2012.17.031

二次通用旋转组合设计法优化酶法提取茶叶籽蛋白工艺

基金项目:

湖南省科技厅科技计划项目(2009NK3119)；

详细信息

中图分类号: TQ936.2
计量
- 文章访问数: 141
- HTML全文浏览量: 16
- PDF下载量: 352
出版历程
- 收稿日期: 2012-02-16

Optimization of technological conditions for enzymatic extraction of tea seeds protein with quadratic regression rotational composite design

摘要

摘要: 采用二次通用旋转组合设计实验优化碱性蛋白酶提取茶叶籽蛋白工艺。在单因素实验基础上,选择碱性蛋白酶用量、pH、酶反应时间与温度为实验因素,以茶叶籽蛋白提取率为指标建立回归数学模型。对实验结果进行方差分析及对数学模型进行优化,获得了茶叶籽蛋白酶法提取的最佳条件为:料液比1:25、碱性蛋白酶用量200U/g、pH10.5、酶反应时间55min、酶反应温度45℃,在此条件下蛋白提取率可达75.83%。
- 茶叶籽蛋白; /
- 酶法提取; /
- 二次通用旋转组合设计; /
- 工艺优化;
Abstract: The technological conditions for enzymatic extraction of tea seeds protein was optimized by using alkaline proteinase with quadratic regression rotational composite design.On the base of single factors experiments, main factors that affecting the extraction efficiency, such as dosage of Alkali protease, pH value, enzymatic extraction time and temperature, were selected.And the regression mathematics model was established with extraction efficiency as criteria.With variance analysis of experiment results and optimization of mathematics model, the optimum conditions for enzymatic extraction of tea seeds protein were supposed to be follows:solid-liquid ratio 1:25, dosage of alkali protease 200U/g, pH10.5, enzymatic extraction time 55min, temperature 45℃.In these optimum conditions, extraction efficiency of tea seeds protein could be reached to 75.83%.
- tea seed protein;enzymatic extraction;quadratic regression rotational composite design;process optimization; /
- undefined /
- undefined /
- undefined

HTML全文

参考文献(17)

[1]	马跃青, 张正竹.茶叶籽综合利用研究进展[J].中国油脂, 2010, 35 (9) :66-69.
[2]	麻成金, 黄群, 吴道宏, 等.超临界CO2和微波萃取茶叶籽油工艺研究[J].食品科学, 2008, 29 (10) :281-285.
[3]	欧阳林, 麻成金, 黄群, 等.混合溶剂浸提茶叶籽油的研究[J].四川食品与发酵, 2007, 43 (4) :20-23.
[4]	王武, 方红美, 刘京生, 等.茶叶籽饼粕中茶皂素提取工艺研究[J].食品科学, 2008, 29 (9) :230-233.
[5]	王晓琴.水酶法提取茶叶籽油及副产物茶皂素工艺研究[J].中国粮油学报, 2011, 26 (11) :76-78.
[6]	常银子, 王丽霞, 仲山民, 等.酶法提取芋艿蛋白质工艺[J].食品研究与开发, 2011, 32 (3) :19-23
[7]	Sajid Latif, Farooq Anwar, Abdullah I Hussain, et al.Aqueous enzymatic process for oil and protein extraction from moringa oleifera seed[J].European Journal of Lipid Science and Technology, 2011, 113 (8) :1012-1018.
[8]	Shao Bing Zhang, Zhang Wang Shi, Ying Xu.Downstream processes for aqueous enzymatic extraction of rapeseed oil and protein hydrolysates[J].Journal of the American Oil Chemists’Society, 2007, 84 (7) :693-700.
[9]	袁建, 刘胜, 鞠兴荣, 等.复合法提取高温菜籽粕中蛋白质的研究[J].中国油脂, 2010, 35 (1) :19-24.
[10]	Inthawoot Suppavorasatit, Elvira Gonzalez De Mejia, Keith R Cadwallader.Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein[J].Journal of Agricultural and Food Chemistry, 2011, 59 (10) :11621-11628.
[11]	Ping-Hsiu Huang, Hao-Te Lu, Yuh-Tai Wang, et al.Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion[J].Journal of Agricultural and Food Chemistry, 2011, 59 (9) :9623-9628.
[12]	Saiyi Zhong, Changwei Ma, Young C Lin, et al.Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry[J].Food Chemistry, 2011, 126 (4) :1636-1642.
[13]	杨德.实验设计与分析[M].北京:中国农业出版社, 2002.
[14]	聂芸, 周倩, 屈晓清, 等.二次通用旋转组合设计优化茶皂素的提取工艺[J].食品与发酵工业, 2010, 36 (12) :194-199.
[15]	王家政, 范明.蛋白质技术手册[M].北京:科学出版社, 2003:42-47.
[16]	仵昱舟, 冯翠萍.酶法提取葡萄籽中蛋白质工艺优化[J].食品科学, 2010, 31 (2) :63-65.
[17]	Hamada J S.Characterization and functional properties of rice bran proteins modified by commercial exoproteases and endo-proleases[J].Food Science, 2000, 25 (6) :113-115.

施引文献(6)

期刊类型引用(3)

1.	任宇杰，单成俊，王英，张会，刘浩男，刘小莉，周剑忠. 降解嘌呤核苷乳酸菌的筛选及益生特性探索. 微生物学通报. 2023(02): 541-552 . 百度学术
2.	关嘉琦，邱冀，岳莹雪，史佳鹭，MD Masumuzzaman，冷友斌，李春，霍贵成，李柏良. 长双歧杆菌特性及应用研究进展. 食品工业科技. 2021(12): 430-438 . 本站查看
3.	祁艳，周艳，张旭东，吴春珍，谭俊，陈代杰. 富硒长双歧杆菌DD98菌株对伊立替康所致小鼠腹泻及肠道菌群的影响. 食品工业科技. 2020(06): 293-298 . 本站查看