陈翔宇,邹怡然,蒋天宁,朱宸希,陈文伟.响应面法优化碱溶酸沉法提取黄秋葵蛋白工艺条件
研究[J].海南师范大学学报自科版,2019,32(3):288-294 |
响应面法优化碱溶酸沉法提取黄秋葵蛋白工艺条件
研究 |
Process Optimization for Extracting Crude Protein from Okra byAlkali-Soluble Acid Sedimentation |
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DOI:10.12051/j.issn.1674-4942.2019.03.007 |
中文关键词: 黄秋葵 蛋白 碱溶酸沉 响应面优化 |
英文关键词: Okra protein alkali-solution and acid-isolation method response surface optimization |
基金项目:国家级大学生创新创业训练计划项目(201710356007);浙江省基础公益研究计划项目(LGN18C200025) |
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中文摘要: |
黄秋葵是最佳的绿色食品之一,具有较高的营养食用价值。本研究采用碱溶酸沉法提
取黄秋葵蛋白,在单因素实验的基础上,通过响应面法对黄秋葵蛋白的提取工艺进行优化。结果
表明,优化的提取工艺为:料液比1∶52,pH值9.0,提取时间48 min,提取温度48 ℃,此条件下的黄
秋葵蛋白提取率为8.5 mg/g,为工业上提取黄秋葵蛋白提供一定的技术基础。 |
英文摘要: |
Okra is one of the best green foods with high nutritional value. In this study, the okra protein was extracted by
alkali-solution and acid-isolation method. On the basis of single factor experiment, the extraction process of okra protein
was optimized by response surface methodology. The results showed that the optimized extraction process was: ratio of mate⁃
rial to liquid 1:52, pH 9.0, extraction time 48 min, extraction temperature 48 °C, and the extraction rate of okra protein was
8.5 mg/g, providing a certain technical basis for industrial extraction of okra protein. |
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