响应面法优化青豆蛋白提取工艺
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摘要
响应面法优化青豆蛋白提取工艺,并研究最佳工艺条件下所得的青豆蛋白的纯度。以青豆为原料,采用超声波辅助法提取青豆蛋白,通过单因素试验研究料液比、超声波处理时间、超声波功率对青豆蛋白得率和蛋白质纯度的影响。在单因素试验的基础上,利用响应面分析法优化超声波辅助提取青豆蛋白的最佳工艺,并确定最佳工艺条件下青豆蛋白的得率及纯度。超声波辅助法提取青豆蛋白的最佳工艺为:料液比1∶20(g/mL)、超声功率为470 W、超声时间为27 min。在优化的最佳工艺条件下,所得的青豆蛋白得率为(41.90±0.43)%,纯度为73.56%,相比较传统碱溶酸沉法提取的青豆蛋白,虽然纯度有所降低,但得率提高了12.22%。
The optimal extraction process of green bean protein and the purity of green bean protein obtained under optimal process conditions were determined. The green bean was used as the raw material to extract the green bean protein by ultrasonic-assisted method. The effects of material-liquid ratio,ultrasonic treatment time and ultrasonic power on protein yield and protein purity were studied by single factor experiment. Based on the single factor experiment,the optimal process of ultrasonic-assisted extraction of green bean protein was optimized by response surface methodology,and the yield and purity of green bean protein under optimal process conditions were determined. The optimal process for extracting green bean protein by ultrasonic assisted method was as follows:ratio of material to liquid was 1 ∶ 20(g/mL),ultrasonic power was 470 W,ultrasonic time was 27 min. Under the optimized optimal conditions,the obtained green bean protein yield was(41.90±0.43)%,and the purity was 73.56 %. Compared with the traditional alkali-soluble acid precipitation method,the purity of the green bean protein decreased,but the yield increased by 12.22 %.
The optimal extraction process of green bean protein and the purity of green bean protein obtained under optimal process conditions were determined. The green bean was used as the raw material to extract the green bean protein by ultrasonic-assisted method. The effects of material-liquid ratio,ultrasonic treatment time and ultrasonic power on protein yield and protein purity were studied by single factor experiment. Based on the single factor experiment,the optimal process of ultrasonic-assisted extraction of green bean protein was optimized by response surface methodology,and the yield and purity of green bean protein under optimal process conditions were determined. The optimal process for extracting green bean protein by ultrasonic assisted method was as follows:ratio of material to liquid was 1 ∶ 20(g/mL),ultrasonic power was 470 W,ultrasonic time was 27 min. Under the optimized optimal conditions,the obtained green bean protein yield was(41.90±0.43)%,and the purity was 73.56 %. Compared with the traditional alkali-soluble acid precipitation method,the purity of the green bean protein decreased,but the yield increased by 12.22 %.
引文
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[20]Xu Zhang,Leyuan Li,Janice Mayne,et al.Assessing the impact of protein extraction methods for human gut metaproteomics[J].Journal ofProteomics,2018,180:171-179
[2]昌友权,李晶,彭欣莉,等.高功能性大豆浓缩蛋白的性能及应用研究[J].食品工业科技,2002(1):38-40
[3]董玲,周才琼,张波,等.大豆蛋白功能性与挤压组织化产品特性的关系研究进展[J].食品科技,2009,34(7):138-141
[4]冯屏,徐玉佩.功能性大豆蛋白及其应用[J].中国油脂,2001(6):70-74
[5]张晓丽.花生浓缩蛋白制备工艺及功能性研究[D].郑州:河南工业大学,2010:70-74
[6]王建化,熊柳,孙高飞,等.花生抗氧化活性肽制取工艺的研究[J].中国油脂,2008(6):15-18
[7]张元元.功能性大豆蛋白的制备及其应用研究[D].广州:华南理工大学,2012:38-40
[8]K Vijayakumari,M Pugalenthi,V Vadivel.Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L.seeds[J].Food Chemistry,2006,75:100-103
[9]Seung Yong Cho,Chul Rhee.Mechanical properties and water vapor permeability of edible films made from fractionated soy proteins with ultrafiltration[J].LWT-Food Science and Technology,2004,37(8):37
[10]周晓薇,王静,段浩,等.铁棍山药蛋白质的分离纯化及体外抗氧化活性[J].食品科学,2011,32(9):31-35
[11]段浩.山药蛋白质分离纯化及抗氧化活性研究[D].南京:南京农业大学,2010
[12]梁珊.芸豆蛋白的提取及理化功能特性研究[D].杨凌:西北农林科技大学,2015
[13]王中江,江连洲,魏冬旭,等.pH值对大豆分离蛋白构象及表面疏水性的影响[J].食品科学,2012,33(11):47-51
[14]铁梅,李宝瑞,邢志强,等.富硒大豆中蛋白提取工艺优化及HPLC-MS联用测定硒代蛋氨酸[J].食品科学,2015,36(8):6-11
[15]李加兴,向东,周炎辉,等.碱提酸沉法提取黄秋葵籽蛋白的工艺条件优化[J].食品科学,2013,34(20):23-26
[16]许凤,王长远.响应面法优化物理辅助碱法提取米糠蛋白工艺[J].食品科学,2014,35(20):11-16
[17]陈晓萌,王常青,訾艳,等.2种红芸豆蛋白的提取及组分分析[J].食品科学,2015,36(2):149-154
[18]Xue Yang,Yunliang Li,Suyun Li,et al.Effects of ultrasound-assistedα-amylase degradation treatment with multiple modes on the extraction of rice protein[J].Ultrasonics-Sonochemistry,2018,120:394-399
[19]戴喜末,熊子文,罗丽萍.响应面法优化野艾蒿多糖的超声波提取及其抗氧化性研究[J].食品科学,2011,32(8):93-97
[20]Xu Zhang,Leyuan Li,Janice Mayne,et al.Assessing the impact of protein extraction methods for human gut metaproteomics[J].Journal ofProteomics,2018,180:171-179
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