响应面法优化麦麸蛋白质和膳食纤维的提取工艺

doi:10.7506/spkx1002-6630-201110006

食品科学 ›› 2011, Vol. 32 ›› Issue (10): 25-30.doi: 10.7506/spkx1002-6630-201110006

响应面法优化麦麸蛋白质和膳食纤维的提取工艺

袁建，李大川，石嘉怿，刘超英，鞠兴荣

南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术实验室

出版日期:2011-05-25 发布日期:2011-04-08
基金资助:
江苏省科学技术厅科技攻关项目(BE2007312)

Optimization of Extraction Process for Protein and Dietary Fibers from Wheat Bran by Response Surface Analysis

YUAN Jian，LI Da-chuan，SHI Jia-yi，LIU Chao-ying，JU Xing-rong

Jiangsu Provincial Laboratory of Quality Control and Further Professing of Food and Oil, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China

Online:2011-05-25 Published:2011-04-08

摘要/Abstract

摘要： 研究麦麸中蛋白质、水不溶膳食纤维、水溶膳食纤维等功能成分的提取工艺。以麦麸为原料，采用醇碱提取-盐析的方法同时提取麦麸蛋白和水溶性膳食纤维，利用α-淀粉酶去除淀粉提取水不溶性膳食纤维。在单因素试验基础上，利用响应面分析法优化提取工艺参数。结果表明，麦麸功能成分的最佳提取工艺参数为酶添加量270U/g、酶反应温度56℃、酶反应料液比1:12(g/mL)、醇碱比1:4、反应温度51℃、硫酸铵饱和度33%，在此条件下得到麦麸蛋白质的得率为5.23%，水不溶性膳食纤维提取率为88.76%，水溶性膳食纤维提取率为3.08%。该数学模型对优化麦麸蛋白和水不溶性膳食纤维的提取工艺可行。

关键词: 麦麸, 蛋白质, 水不溶性膳食纤维, 水溶性膳食纤维, 响应面

Abstract: Wheat bran was used as raw material to extract protein, water-insoluble fiber and water-soluble fiber, respectively. Wheat bran protein and water-soluble dietary fiber were extracted simultaneously by alkaline ethanol extraction-salting out. The removal of water-insoluble dietary fiber was conducted using α-amylase hydrolysis. Based on single factor tests, the optimal extraction process was determined by using central composite design combined with response surface methodology. The results indicated that the optimal extraction process was enzyme addition amount of 270 U/g, enzymatic reaction temperature of 56 ℃, material/liquid ratio of 1:12, ethanol/alkali ratio of 1:4, extraction temperature of 51 ℃, and ammonium sulfate saturation degree of 33%. Under the optimal conditions, the extraction rate of wheat bran protein, water-insoluble dietary fiber and water-soluble dietary fiber were 5.23%, 88.76% and 3.08%, respectively. The fitted mathematical models for the extraction rates of wheat bran protein and insoluble dietary fiber had a good feasibility.

Key words: wheat bran, protein, water-insoluble fiber, water-soluble fiber, response surface

中图分类号:

TS210.4

袁建，李大川，石嘉怿，刘超英，鞠兴荣. 响应面法优化麦麸蛋白质和膳食纤维的提取工艺[J]. 食品科学, 2011, 32(10): 25-30.

YUAN Jian，LI Da-chuan，SHI Jia-yi，LIU Chao-ying，JU Xing-rong. Optimization of Extraction Process for Protein and Dietary Fibers from Wheat Bran by Response Surface Analysis[J]. FOOD SCIENCE, 2011, 32(10): 25-30.

[1]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[2]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[3]	张杏亚，杨波，李亚蕾，罗瑞明，阮振甜，撒苗苗，赵珺怡. 基于蛋白质组学技术研究秦川牛肉宰后贮藏过程中肌红蛋白含量及其衍生物转化[J]. 食品科学, 2021, 42(7): 226-231.
[4]	蓝蔚青，孙雨晴，肖蕾，梅俊，谢晶. 冻融循环对大目金枪鱼质构与蛋白质特性变化的影响[J]. 食品科学, 2021, 42(7): 240-246.
[5]	肖志刚，李芮芷，罗志刚，段玉敏，张宏伟，刘璐，吕春月，杨庆余. 添加改性麸皮对含麸皮面包结构及消化特性的影响[J]. 食品科学, 2021, 42(6): 39-45.
[6]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[7]	鲁振杰，李娟，陈正行，李诚，李亚男. 麦麸阿拉伯木聚糖的羧甲基化改性及理化性质表征[J]. 食品科学, 2021, 42(6): 61-67.
[8]	罗昆，曹伟超，马子琳，武盟，Omedi Jacob OJOBI，郑建仙，黄卫宁，李宁，Filip ARNAUT. 高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响[J]. 食品科学, 2021, 42(6): 111-117.
[9]	杨飞艳，辜雪冬，孙术国，罗章，谢司伟，黄文阳. 基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制[J]. 食品科学, 2021, 42(5): 46-54.
[10]	陈茏，杨俊，马毛毛，吴莎莎，余平，曾哲灵. 产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化[J]. 食品科学, 2021, 42(4): 115-121.
[11]	柳萌，郜海燕，房祥军，吴伟杰，陈杭君，刘瑞玲. 不同成熟度杨梅酚酸的超声-微波协同优化提取及其抗氧化性对比[J]. 食品科学, 2021, 42(3): 112-120.
[12]	马永强，修伟业，黎晨晨，王艺錡，陈俊杰. 星点设计-响应面法优化番茄红素纳米结构脂质载体的制备[J]. 食品科学, 2021, 42(3): 121-127.
[13]	戴尽波，沈洁，何啸峰，聂荣荣，董文静，梁沁娴. QuEChERS-超高效液相色谱-串联质谱法检测禽源性食品中氟虫腈及其代谢物[J]. 食品科学, 2021, 42(2): 325-332.
[14]	朱梦媛，李冲伟. 植物源功能肽的制备、生理活性与应用研究进展[J]. 食品科学, 2021, 42(17): 363-369.
[15]	罗辉，何雨薇，张杏亚，阮振甜，罗瑞明，李亚蕾. 秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响[J]. 食品科学, 2021, 42(17): 201-209.

响应面法优化麦麸蛋白质和膳食纤维的提取工艺

Optimization of Extraction Process for Protein and Dietary Fibers from Wheat Bran by Response Surface Analysis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价