| 响应面法优化豌豆分离蛋白提取工艺 |
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| 引用本文： | 井雪莲,王英,张建强,张丽萍.响应面法优化豌豆分离蛋白提取工艺[J].粮食科技与经济,2013(6):48-49,60. |
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| 作者姓名： | 井雪莲 王英 张建强 张丽萍 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆163319 |
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| 基金项目： | ①“十二五”国家科技支撑计划项目（2011BAD09802）;②大庆市科技计划项目（SZD一2011-33）. |
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| 摘 要： | 试验采用碱溶酸沉的方法提取豌豆分离蛋白，探讨各个因素对提取率的影响。研究了料液比、浸泡时间、浸泡温度、pH对豌豆分离蛋白提取率的影响。利用响应面分析法优化工艺参数，最后确定豌豆分离蛋白的最佳提取条件为：料液比1：23，浸泡时间53min，浸泡温度47℃，pH8．8，其中蛋白质含量高达90．24％。
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| 关 键 词： | 豌豆分离蛋白 碱溶酸沉 提取 响应面法 |
Response Surface Methodology Pea Protein Isolate Extraction Process |
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| Jin Xuelian,Wang Ying,Zhang Jianqiang,Zhang Liping.Response Surface Methodology Pea Protein Isolate Extraction Process[J].Grain Technology and Economy,2013(6):48-49,60. |
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| Authors: | Jin Xuelian Wang Ying Zhang Jianqiang Zhang Liping |
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| Institution: | (College of Food Science, I-Ieilongjiang Bayi Agrieuhural University, Daqing, Heilongjiang 163319) |
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| Abstract: | Test mainly alkali-soluble acid precipitation method to extract pea protein isolate,explore the various factors on the extraction rate.Studied the solid-liquid ratio, soak time,soak temperature,pH on pea protein isolate extraction rate.By response surface methodology optimization of process parameters, and finally determine the pea protein isolate optimum extraction condi- tions：liquid ratio 1：23, soaking time 53rain, soaking temperature 47 C, pH 8.8,in which the protein content as high as 90.24%. |
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| Keywords: | pea protein isolate alkali-soluble acid precipitation extraction response surface methodology |
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