响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析

doi:10.7506/spkx1002-6630-201720027

食品科学 ›› 2017, Vol. 38 ›› Issue (20): 191-196.doi: 10.7506/spkx1002-6630-201720027

响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析

汪正兴，韩强，郜海燕，陈杭君，房祥军，穆宏磊

（1.浙江省农业科学院食品科学研究所，农业部果品产后处理重点实验室，浙江省果蔬保鲜与加工技术研究重点实验室，中国轻工业果蔬保鲜与加工重点实验室，浙江?杭州 310021；2.安徽农业大学茶与食品科技学院，安徽?合肥 230036）

出版日期:2017-10-25 发布日期:2017-09-29
基金资助:
浙江省科技厅援疆项目（2015C26006）；国家自然科学基金面上项目（31571907）；浙江省公益技术研究农业项目（2015C32032）

Optimization of Subcritical Water Extraction of Walnut Meal Protein by Response Surface Methodology and Amino Acid Analysis

WANG Zhengxing, HAN Qiang, GAO Haiyan, CHEN Hangjun, FANG Xiangjun, MU Honglei

(1. Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture, Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China; 2. College of Tea and Food Science Technology, Anhui Agricultural University, Hefei 230036, China)

Online:2017-10-25 Published:2017-09-29

摘要/Abstract

摘要： 本研究以新疆核桃粕为实验原料，利用亚临界水辅助提取核桃粕蛋白，分别以提取时间、料液比、提取温度、pH值为单因素研究对蛋白提取率的影响。通过单因素试验确定合适的因素水平，以响应面优化分析得到核桃粕蛋白提取的最佳条件。结果表明：核桃粕的最佳提取工艺为pH?9.0、料液比1∶25（g/mL）、提取温度133?℃，此条件下的蛋白提取率可达到75.01%。氨基酸的结果分析表明：氨基酸种类齐全，谷氨酸、精氨酸、天冬氨酸3?种含量最高，共占氨基酸总量的59.7%，必需氨基酸占20.03%。亚临界水提取蛋白的提取率较高，操作方便，适用于核桃粕蛋白提取。

关键词: 核桃粕, 亚临界水, 蛋白提取, 响应面, 氨基酸分析

Abstract: The subcritical water extraction of walnut meal protein was optimized by response surface methodology. The variables optimized were extraction time, solid-to-solvent ratio, extraction temperature and pH. The response was the extraction yield of protein. One-factor-at-a-time method was used to determine the appropriate levels of independent variables for further optimization by response surface methodology. The results showed that the optimal conditions were as follows: pH, 9.0; solid-to-solvent ratio, 1:25 (g/mL); and temperature, 133 ℃. Under these conditions, the extraction yield was up to 75.01%. The results of amino acid analysis indicated that the walnut protein contained almost all kinds of amino acids with glutamic acid, arginine, and aspartate being the predominant amino acids, accounting for 59.7% of the total amino acids. Essential amino acids accounted for 20.03%. Sub critical water extraction could be considered as convenient and efficient method for the extraction of walnut protein.

Key words: walnut meal, subcritical water, protein extraction, response surface methodology, amino acid analysis

中图分类号:

TS201.1

汪正兴，韩强，郜海燕，陈杭君，房祥军，穆宏磊. 响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析[J]. 食品科学, 2017, 38(20): 191-196.

WANG Zhengxing, HAN Qiang, GAO Haiyan, CHEN Hangjun, FANG Xiangjun, MU Honglei. Optimization of Subcritical Water Extraction of Walnut Meal Protein by Response Surface Methodology and Amino Acid Analysis[J]. FOOD SCIENCE, 2017, 38(20): 191-196.

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响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析

Optimization of Subcritical Water Extraction of Walnut Meal Protein by Response Surface Methodology and Amino Acid Analysis

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