文献类型：期刊文献

中文题名：响应曲面法优化油茶饼粕蛋白的超声辅助提取工艺研究

英文题名：Optimization of ultrasonic-assisted extraction of protein from oil-tea cake by response surface methodology

作者：范东斌[1] 莫弦丰[1] 陈玉竹[1] 秦特夫[1] 储富祥[1]

第一作者：范东斌

机构：[1]中国林业科学研究院木材工业研究所

年份：2014

卷号：35

期号：3

起止页码：199-202

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：国家自然科学基金项目资助(31200441)

语种：中文

中文关键词：油茶饼粕;蛋白质;超声波;响应曲面

外文关键词：oil-tea cake; protein ; ultrasonic; response surface methodology

分类号：TS201.1

摘要：为了高效利用油茶饼粕资源,采用超声波辅助复合溶剂法提取油茶饼粕中的植物蛋白。运用响应曲面实验设计法,考察提取时间、提取温度、介质pH及超声功率等工艺因素对油茶饼粕蛋白提取率的影响。结果表明,各因素对提取率影响均为极显著(p<0.01)。通过建立各工艺因素与蛋白提取率之间的回归数学模型,确定出最优油茶饼粕蛋白提取工艺条件为:提取时间68min、提取温度48℃、介质pH10、超声功率350W,模型预测提取率为72.4%。在该条件下实验获得的油茶饼粕蛋白提取率为71.97%,与理论预测值的误差仅为0.6%,说明回归数学模型准确可靠,具有实用价值。
To make use of oil-tea cake efficiently, ultrasonic-assisted methodology was used to extractplant protein from oil-tea cake with composite solvent. Effects of extracting time, extracting temperature, reaction pH, and ultrasonic power on protein extraction was studied by using response surface methodology.Results indicated that the above influence factor was significant （ p 〈 0.01 ）. Based on experiential mathematical model, the optimum extraction conditions were obtained：extracting time was 68min, extracting temperature was 48℃, reaction pH was 10, and ultrasonic power was 350W.The actual oil-tea-cake protein extraction ratio was 71.97%, with err of 0.6% by contrast to predicted value of 72.4%, illustrating experiential mathematical model accurate and reliable.