摘要
为了研究玛咖蛋白质提取的最佳工艺条件,玛咖蛋白的提取采用三羟甲基氨基甲烷(Tris(hydroxymethyl)methyl aminomethane,Tris)缓冲溶液提取法。分别考察了Tris浓度、提取时间、提取温度、提取pH以及料液比这五个因素对玛咖蛋白质提取率的影响,并以单因素试验结果为基础,选取了影响较为显著的Tris浓度、提取温度以及提取pH三个因素进行响应面优化试验。结果表明,玛咖蛋白质的最佳提取工艺条件为:Tris浓度0.07 mol/L,提取温度60℃,pH 10,提取时间30 min,料液比1︰45(g/mL)。在此条件下,玛咖蛋白质的提取率为90.67%。
To investigate the optimal extraction process of Maca protein, buffer solution extraction method was utilized by using riffs （hydroxymethyl） methyl aminomethane （Tris） solution. Five factors including Tris concentration, extraction time, temperature, pH, and mass-to volume ratio, were researched, and response surface experiment design was applied for the optimization of Maca protein extraction process by taking Tris concentration, temperature, pH as the factors. The results showed that the optimal Maca protein extraction conditions were： Tris concentration as 0.07 mol/L, extraction temperature as 60 ℃, pH 10, extraction time as 30 rain, mass-to volume ratio as 1 ： 45 （g/mL）, and under these conditions, Maca protein extraction ratio reached to 90.67%.
出处
《食品工业》
CAS
北大核心
2016年第9期107-112,共6页
The Food Industry
基金
广东省高等学校科技创新重点项目(2012CXZD0009)
广东省天然产物绿色加工与产品安全重点实验室开放基金资助项目(201304)
关键词
玛咖蛋白
响应面法
工艺优化
三羟甲基氨基甲烷(Tris)提取
单因素试验
Maca protein
response surface method
optimization of extraction process
Tris （hydroxymethyl） methyl aminomethane （Tris） extraction
single factor experiment
