摘要
利用响应面分析法对新疆杏仁蛋白提取工艺进行了优化。在单因素试验的基础上,选取三因素三水平进行响应面分析,确定各工艺条件的影响因子,以杏仁蛋白得率为响应值进行条件优化。实验结果表明提取时间、提取温度及pH对蛋白得率影响显著,新疆杏仁蛋白最优提取工艺为提取时间35 min,提取温度56℃,pH9.4,此时杏仁蛋白得率为23.36%。
Response Surface Method （RSM） was applied to optimize the extraction of protein from Xinjiang Almond.On the base of single factor experiments, using the extraction rate of protein as response value,the optimum extraction process condition was determined using a 3-factor, 3-level response surface method.The results showed that extraction time, extraction temperature and pH were key factors to the extraction of protein and the optimal conditions for almond protein extraction were：extraction time was 35 min,extraction temperature was56℃and pH was 9.4,the yield was reached 23.36%.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期55-58,共4页
Food Research and Development
基金
石河子大学SRP资助项目
项目编号:SRP2012145
