Osborne分级法提取藜麦清蛋白的响应面分析
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摘要
以藜麦为研究对象,采用超声辅助Osborne分级法对藜麦中清蛋白的提取条件进行优化,确定其最佳提取方案。在单因素试验的基础上,以提取温度、料液比、提取时间为影响因子,以清蛋白提取率为响应值;利用Box-Behnken中心组合原理和响应面分析法优化提取条件,并作了响应面和等高线图。结果显示,藜麦清蛋白的最优提取条件为:提取温度45℃,料液比1∶25(g/m L),提取时间17 min,此条件下,藜麦清蛋白提取率为63.91%;与理论预测值64.72%相比,其相对误差约为1.25%,说明通过响应面分析优化后,得到的多元回归方程可以指导实践操作;各因素对清蛋白提取率的影响先后顺序为:提取温度>提取时间>料液比。
Taking quinoa as the research object,albumin extraction conditions from quinoa were optimized by ultrasonic auxiliary Osborne classification method, to determine the best extraction solution. Three extraction parameters including solid-liquid ratio,extraction temperature and extraction time were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the protein extraction rate. Based on the response surface and contour plots established with protein extraction ratio as the response value. The results showed that optimal extraction conditions were determined as a solid-liquid ratio of 1∶25(g/m L), an extraction temperature of 45 ℃, and an extraction time of 17 min. Under these optimized conditions, quinoa albumin extraction yield was 63.91%, compared to the theoretical value 64.72%, the relative error was 1.25%. The multiple regression equation by response surface analysis optimization derived some practical significance. The sequence of factors that worked on the extraction rate of albumin was as follows: extracting temperature >extracting time> solid-liquid ratio.
Taking quinoa as the research object,albumin extraction conditions from quinoa were optimized by ultrasonic auxiliary Osborne classification method, to determine the best extraction solution. Three extraction parameters including solid-liquid ratio,extraction temperature and extraction time were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the protein extraction rate. Based on the response surface and contour plots established with protein extraction ratio as the response value. The results showed that optimal extraction conditions were determined as a solid-liquid ratio of 1∶25(g/m L), an extraction temperature of 45 ℃, and an extraction time of 17 min. Under these optimized conditions, quinoa albumin extraction yield was 63.91%, compared to the theoretical value 64.72%, the relative error was 1.25%. The multiple regression equation by response surface analysis optimization derived some practical significance. The sequence of factors that worked on the extraction rate of albumin was as follows: extracting temperature >extracting time> solid-liquid ratio.
引文
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[20]和法涛,刘光鹏,朱风涛,等.响应面法优化热水法浸提猴头菇多糖工艺提高多糖得率[J].食品科技,2015,40(1):210-215.
[21]张素斌,张欣,李敏,等.龙利叶多酚提取条件优化及其抗氧化活性研究[J].河南农业科学,2017,46(2):148-152.
[22]张瑶,李啸,潘冬瑞,等.Box-Benhnken设计优化植物乳杆菌培养基[J].天津农业科学,2013,19(7):1-5.
[23]肖卫华,韩鲁佳,杨增玲,等.响应面法优化黄芪黄酮提取工艺的研究[J].中国农业大学学报,2007,12(5):52-56.
[24]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):48-49.
[25]鞠兴荣,税丹,何荣,等.响应面分析法优化菜籽多糖酸法提取工艺的研究[J].中国粮油学报,2012,27(3):89-93.
[2]刘洋,熊国富,闫殿海,等.“粮食之母”,“超级食物”——藜麦“落户”青海[J].青海农林科技,2014(4):95-98.
[3]郭晓凤.试论藜麦的推广前景及栽培技术[J].现代农业,2015(2):61-63.
[4]ATUL B,SUDHIR S,DEEPAK O.Chenopodium quinoa—An Indian perspective[J].Industrial Crops and Products,2006,23:73-87.
[5]肖正春,张广伦.藜麦及其资源开发利用[J].中国野生植物资源,2014,33(2):62-66.
[6]ABUGOCH L E,ROMERO N,TAPIA C A,et al.Study of some physicochemical and functional properties of quinoa(Chenopodium quinoa Willd.)protein isolates[J].Journal of Agricultural and Food Chemistry,2008,56:4745-4750.
[7]WRIGHT K H,PIKE O A,FAIRBANKS D J,et al.Composition of Atriplex hort ensis,sweet and bitter Chenopodium quinoa seeds[J].Journal of Food Science,2002,67(4):1383-1385.
[8]王黎明,马宁,李颂,等.藜麦的营养价值及其应用前景[J].食品工业科技,2014,35(1):381-384.
[9]LINDEBOOM N,CHANG P R,FALK K C,et al.Characteristics of starch from eight quinoa lines[J].Cereal Chemistry,2005,82(2):216-222.
[10]BRINEGAR C,SINE B,NWOKOCHA L.High-cysteine 2S seed storage proteins from quinoa(Chenopodium quinoa)[J].Journal of Agricultural and Food Chemistry,1996,44(7):1621-1623.
[11]STIKIC R,GLAMOCLIJA D,DEMIN M,et al.Agronomical and nurtional evaluation of quinoa seed(Chenopodium quinoa Willd.)as an ingredient in bread formulations[J].Journal of Cereal Science,2012,55:132-138.
[12]KARYOTIS T,ILIADIS C,NOULAS C,et al.Preliminary research on seed production and nutrient content for certain quinoa varieties in a saline-sodic[J].Journal of Agronomy and Crop Science,2003,189:402-408.
[13]胡小静,郑大川,黄凤勤.高温压榨对花生蛋白功能性质的影响[J].文山学院学报,2010,23(3):9.
[14]柳荫,吴凤智,陈龙,等.考马斯亮蓝法测定核桃水溶性蛋白含量的研究[J].中国酿造,2013,32(12):131-132.
[15]张建新,郭倩,何桂梅,等.大麦虫水溶蛋白的分离纯化及抗氧化性研究[J].食品科学,2011,32(18):31-33.
[16]谢音,屈小英.食品分析[M].北京:科学技术文献出版社,2006:99-113.
[17]卫生部.GB/T 5009.5—2003食品中蛋白质的测定[S].北京:中国标准出版社,2003.
[18]全越,王长远.Osborne分级法提取燕麦麸球蛋白的响应面分析[J].粮食加工,2015,40(5):34-35.
[19]訾艳,王常青,陈晓萌,等.白芸豆清蛋白提取工艺及分子组成研究[J].食品工业科技,2014,35(15):121-122.
[20]和法涛,刘光鹏,朱风涛,等.响应面法优化热水法浸提猴头菇多糖工艺提高多糖得率[J].食品科技,2015,40(1):210-215.
[21]张素斌,张欣,李敏,等.龙利叶多酚提取条件优化及其抗氧化活性研究[J].河南农业科学,2017,46(2):148-152.
[22]张瑶,李啸,潘冬瑞,等.Box-Benhnken设计优化植物乳杆菌培养基[J].天津农业科学,2013,19(7):1-5.
[23]肖卫华,韩鲁佳,杨增玲,等.响应面法优化黄芪黄酮提取工艺的研究[J].中国农业大学学报,2007,12(5):52-56.
[24]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):48-49.
[25]鞠兴荣,税丹,何荣,等.响应面分析法优化菜籽多糖酸法提取工艺的研究[J].中国粮油学报,2012,27(3):89-93.