绿豆蛋白提取工艺的响应面法优化
Optimization of protein extraction from mung bean using response surface methodology
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摘要: 以绿豆为原料，采用碱提酸沉法提取绿豆蛋白，通过单因素试验研究绿豆粉与蒸馏水质量比、提取温度、提取时间和pH值对绿豆蛋白提取率的影响，并通过响应面法优化绿豆蛋白的提取工艺.结果表明：绿豆蛋白的最佳提取工艺条件为绿豆粉与蒸馏水质量比1：15，提取温度40℃，提取时间20 min，pH值9.0，该条件下绿豆蛋白的最大提取率可达88.80%.Abstract: With mung bean as raw material,alkaline-extraction method was used to obtain mung bean was made by proteins.The effect of mung bean flour and distilled water mass ratio, extraction temperature, extraction time and pH value on the mung bean protein extraction rate were studied by single factor experiment.Optimization of protein extraction from mung bean was made by using response surface methodology.The results showed that the optimum extraction conditions for mung bean protein were the ratio between mung bean flour and distilled water mass 1:15, extraction temperature 40℃, extraction time 20 min and pH value 9.0.Under these conditions, the maximal extraction rate of mung bean protein was 88.80%.
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