水酶法提取紫苏籽油脂和蛋白质的工艺条件

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 127-132.

水酶法提取紫苏籽油脂和蛋白质的工艺条件

徐冰冰1,2，王瑛瑶1,*，栾霞 1，段章群1，刘建学2

1.国家粮食局科学研究院 2.河南科技大学食品与生物工程学院

收稿日期:2012-04-06 修回日期:2012-10-23 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 王瑛瑶 E-mail:wyy@chinagrain.org

Optimization of Aqueous Enzymatic Extraction of Oil and Protein from Perilla Seeds

Received:2012-04-06 Revised:2012-10-23 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 利用响应面法对水酶法提取紫苏籽油和蛋白的工艺进行优化。在单因素试验基础上，以pH值、温度、酶添加量、时间为影响参数，油和蛋白得率为响应值，应用Box-Behnken试验建立数学模型，进行响应面分析。结果显示，拟合得到的方程显著，可以用以预测不同条件下油与蛋白质提取率，水酶法提取紫苏籽油及回收蛋白质的最优工艺条件为料液比1:4(g/mL)、pH8.94、温度61.3℃、酶添加量(质量分数)为1.5%、时间4.47h，在此条件下，油脂及蛋白质提取率分别为85.59%、73.43%。

关键词: 紫苏籽, 水酶法, 优化, 响应面, 油提取率

Abstract: Response surface methodology was employed to optimize the aqueous enzymatic extraction of oil and protein from perilla seeds. The extraction yields of protein and oil were investigated as a function of six extraction conditions including enzyme type, solid-to-solvent ratio, pH, temperature, enzyme loading and hydrolysis time. As a result, a mathematic model was established using a Box-Behnken experimental design. The model was statistically significant and allowed accurate prediction of extraction yields of protein and oil under various conditions. Alcalase was identified as the best enzyme for the aqueous enzymatic extraction of oil and protein from perilla seeds and the optimized values of solid-to-solvent ratio, pH, temperature, enzyme loading, and hydrolysis time for extracting oil and protein from perilla seeds were 1:4, 8.94, 61.3 ℃, 1.5% and 4.47 h, respectively. Under the optimized conditions, the extraction yields of oil and protein were e 85.59% and 73.43%, respectively.

Key words: perilla seed, aqueous enzymatic extraction, optimization, response surface analysis, oil extraction yield

中图分类号:

TS22

徐冰冰1,2，王瑛瑶1,*，栾?霞 1，段章群1，刘建学2. 水酶法提取紫苏籽油脂和蛋白质的工艺条件[J]. 食品科学, 2012, 33(22): 127-132.

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