响应面法优化水酶法提取番木瓜籽蛋白质工艺

以番木瓜籽为原料,以蛋白质提取率为指标,首先确定了最佳使用酶为木瓜蛋白酶,再通过单因素试验考察料液比、酶解时间、酶解温度、酶添加量和酶解pH等因素对蛋白质提取率的影响,在此基础上,利用Box-Behnken中心组合设计和分析法优化了水酶法提取番木瓜籽蛋白质的工艺条件。最终得出最佳工艺条件为:使用木瓜蛋白酶在料液比为1:19,酶添加量为2.0%,pH为7.0,温度为49℃,酶解时间为5 h,此时番木瓜籽蛋白质的提取率最高为84.96%。本研究结果可为番木瓜的综合开发高值化利用提供新的途径。

Optimization on Aqueous Enzymatic Extraction Process of Protein from the Seeds of Carica papaya L. by Response Surface Methodology

Effects of pH,temperature,time and enzyme amount on the extraction rate of protein from the seeds of Carica papaya L. were established by single-factor tests. Protein was extracted by aqueous enzymatic method and Box-Benhnken design and response surface method was used to optimize the extraction process on the basis of single-factor tests. According to this model,the optimal parameters of extracting protein from papaya seeds were determined as solvent/material ratio 1:19,extraction temperature 49℃,hydrolysis time 5 h,enzyme amount 2%,pH7.0 with papain. The extraction rate under this optimum condition was 84.96%,which would produce new method for the development and utilization of papaya.