| 响应面优化超声波辅助水酶法提取花生蛋白工艺 |
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| 引用本文： | 齐宝坤,江连洲,李杨,韩宗元.响应面优化超声波辅助水酶法提取花生蛋白工艺[J].食品工业科技,2011(11):253-256. |
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| 作者姓名： | 齐宝坤 江连洲 李杨 韩宗元 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江哈尔滨,150030
2. 东北农业大学食品学院,黑龙江哈尔滨150030／国家大豆工程中心,黑龙江哈尔滨150030 |
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| 摘 要： | 采用水酶法结合超声波预处理提取花生蛋白,在单因素实验基础上,选出最优的超声时间和超声温度,重点以酶用量、酶解pH、酶解温度、酶解时间和料液比为考察的影响因子,花生蛋白提取率为响应值。确定最优复合酶水解的水酶法提取花生蛋白工艺条件为：加酶量为1.59%,温度为56.5℃,酶解时间为3.9h,料水比为1∶4.4,pH为9.0,此时蛋白提取率为94.31%±0.37%。
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| 关 键 词： | 花生蛋白 超声波 水酶法 |
Optimization of extraction of peanut protein with ultrasonic-assisted aqueous enzymatic methods by response surface methodology |
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| QI Bao-kun,JIANG Lian-zhou,LI Yang,HAN Zong-yuan.Optimization of extraction of peanut protein with ultrasonic-assisted aqueous enzymatic methods by response surface methodology[J].Science and Technology of Food Industry,2011(11):253-256. |
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| Authors: | QI Bao-kun JIANG Lian-zhou LI Yang HAN Zong-yuan |
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| Affiliation: | QI Bao-kun1,JIANG Lian-zhou1,2,LI Yang1,HAN Zong-yuan1(1.Food College,North East Agriculture University,Harbin 150030,China,2.Soy Bean Engineering Technique Research Center,China) |
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| Abstract: | |
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| Keywords: | peanut protein ultrasonic pre-irradiation aqueous enzymatic method |
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