响应面法优化超声波辅助提取苦杏仁渣中杏仁蛋白工艺

Study on ultrasonic extraction of almond cake protein from cake waste

摘要: 利用超声波辅助碱溶酸沉法研究了从甘肃产苦杏仁渣中提取杏仁蛋白质的工艺。在单因素实验的基础上,利用响应法优化了三个提取参数(提取时间、pH、温度)对蛋白提取率的影响。建立了杏仁蛋白提取率与因素变量的二次回归模型方程,该回归模型显著。响应面分析结果表明,最佳提取条件为:超声波辅助下温度48℃,提取时间1.2h,pH 11。在此条件下,蛋白质的提取率为79.74%±0.60%。

Abstract: Ultrasound-assisted extraction of protein from Prunus armeniaca L var ansu Maxim in Gansu was studied.The three parameters (extraction time, pH value and extraction temperature) were optimized using the Box-Behnken design (BBD) with a quadratic regression model built by using response surface methodology (RSM) .The optimal extraction conditions for protein were determined as follows: extraction time 1.2h, pH 11 and extraction temperature 48℃, the highest yield of protein 79.74% ± 0.60% was achieved.