Optimization of extraction process for corn bran protein
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摘要: 以粟米米糠为原料,采用碱溶酸沉法提取其中蛋白质并对提取工艺进行响应面优化。探讨了pH、提取温度、提取时间、水料比等因素对粟米米糠蛋白质提取率的影响。在单因素实验结果的基础上,选取了影响蛋白质提取率的3个关键因素（水料比、温度、pH）进行三因素三水平Box-Behnken中心组合实验设计,以蛋白质提取率为响应值,建立数学模型并得到粟米米糠蛋白质提取最佳条件为:提取时间1.5h、pH10、提取温度46℃、水料比11∶1,蛋白质提取率达到79.15%。Abstract: In this study, the protein was extracted from corn bran and alkali extraction was selected to optimize by response surface method. The effects of extraction pH, extraction time, extraction temperature, solvent/material ratio and on extraction efficiency were explored. Based on the single-factor experiments, the three key factors, including pH, temperature, solvent/material ratio were selected to design the three-factors-three-levels Box-Behnken experiments design. As a result, a mathematical model was established and the optimum protein extraction condition of corn bran were:extraction time 1.5h, extraction temperature 46℃, pH10, material/solvent ratio 1∶11, resulting in an extraction yield of 79.15%.
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Keywords:
- corn bran /
- protein /
- extraction process /
- response surface optimization
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