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| 响应面法优化花椒籽仁蛋白质盐提工艺条件 |
| Optimization of salt extraction of protein from Zanthoxylum bungeanum Maxim. seed kernel by response surface methodology |
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| DOI： |
| 中文关键词: 花椒籽仁蛋白质 盐提法 响应面 |
| 英文关键词:Zanthoxylum bungeanum Maxim.seed kernel protein salt extraction response surface methodology |
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| 中文摘要: |
| 采用盐提法提取花椒籽仁中蛋白质，探讨提取时间、料液比、NaCl浓度、提取温度、提取pH对蛋白质提取率的影响。在单因素试验的基础上，通过响应面试验优化花椒籽仁蛋白质提取最佳工艺条件。结果表明：固定提取pH为11，其他各因素对花椒籽仁蛋白质提取率的影响次序依次为提取时间＞提取温度＞料液比＞NaCl浓度；最佳提取工艺条件为提取pH 11、提取时间35 min、提取温度50?℃、料液比1∶?21、NaCl浓度1.2 mol/L；在最佳提取条件下，花椒籽仁蛋白质提取率达到 88.77%，所得蛋白质含量达到93.17%。 |
| 英文摘要: |
| The salt extraction of protein from Zanthoxylum bungeanum Maxim.seed kernel was investigated, and the effects of extraction time, solid-liquid ratio, NaCl concentration, extraction temperature and extraction pH on the extraction rate of protein were discussed. On the basis of single factor experiment, the extraction conditions of protein from Zanthoxylum bungeanum Maxim.seed kernel were optimized by response surface methodology. The results showed that fixing extraction pH at 11, extraction time had the largest effect on the extraction rate of protein from Zanthoxylum bungeanum Maxim.seed kernel, followed by extraction temperature, solid-liquid ratio and NaCl concentration. The optimal extraction conditions were determined as follows: extraction pH 11, extraction time 35 min, extraction temperature 50?℃, solid-liquid ratio 1∶?21, and NaCl concentration 1.2 mol/L. Under these conditions, the extraction rate of protein from Zanthoxylum bungeanum Maxim.seed kernel was 88.77%, and the content of the protein reached 93.17%. |
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