响应面法优化高溶解性花生蛋白提取工艺

摘要

为开发脱脂花生粕中的蛋白质，研究提取温度、提取pH值、液料比对两种花生蛋白组分——花生球蛋白和伴花生球蛋白溶解性的影响，并以响应面法设计优化提取条件，结果表明：提取温度62.93℃、提取pH9.04、液料比15.11：1(mL/g)时，两种花生蛋白溶解性最好。验证实验得到花生球蛋白的NSI为54.82%，伴花生球蛋白的NSI 为74.1%，与模型预测值接近。采用响应面法对花生蛋白组分提取条件进行优化合理可行。%This work reports the use of response surface methodology to optimize conditions for the extraction of arachin and conarachin from defatted soybean meal. Defatted soybean meal was suspended in 0.03 mol/L Tris-HCl buffer at a constant temperature and stirred for 1 h. As a result, arachin and conarachin were extracted into the supernatant. Temperature, pH and solvent/solid ratio were tested for their effects on the solubility of arachin and conarachin. The best solubility of arachin and conarachin was observed when the extraction conditions were 62.93℃, pH 9.04 and 15.11:1 (mL/g). In addition, the experimental NSI values of arachin and conarachin were 54.82% and 74.1%, respectively, which were close to the predictive values. Accordingly, response surface methodology can be a reasonable and feasible approach to optimizing conditions for the extraction of peanut proteins.