期刊论文

Optimization of protein extraction from cold-squeezed Juglans sigllata Dode cake by response surface methodology

中文

粮食与油脂

1008-9578

2017

30

7

55-59

10.3969/j.issn.1008-9578.2017.07.014

国家粮食公益性行业科研专项（201313012）；

本校为第一机构

以冷榨铁核桃饼为原料,利用Plackett-Burman试验对单因素进行筛选,再用Box-Behnken响应面法优化,得到最优冷榨铁核桃饼分离蛋白的工艺条件为碱提pH 9.6、碱提温度51℃、酸沉pH4.5,通过验证优化工艺条件的可靠性和重现性,得到蛋白提取率最高达75.25%。

Using cold-squeezed Juglans sigllata Dode cake as raw material. Plackett-Burman design was used to screen the single factor and Box-Behnken response surface methodology was used to optimize the procoss. The optimal extraction from cold-squeezed Juglans sigllata Dode conditions was obtained as follows： alkali extraction pH 9.6, alkali extraction temperature 51℃ and acid precipitation pH 4.5. Reliability and reproducibility were examined by the verification experim...