| 响应面法优化超声辅助提取茶渣蛋白质的工艺条件
| Optimization of Ultrasound-Assisted Extraction of Protein from Tea Residue by Response Surface Methodology
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| DOI:10.3969/j.issn.1673-1689.2012.03.016
| 中文关键词: 茶渣 蛋白质 超声波辅助提取 响应曲面法
| 英文关键词: tea residue protein ultrasonic wave-assisted alkali extraction response surface methodology
| 基金项目:浙江省公益性技术应用研究计划项目(2010C32053)
| 作者
| 单位
| 陆晨
| 江南大学食品学院,江苏无锡214122
中华全国供销合作总社杭州茶叶研究院,浙江杭州310016
| 邹雨虹
| 江南大学食品学院,江苏无锡,214122
| 张士康
| 江南大学食品学院,江苏无锡,214122
| 朱科学
| 江南大学食品学院,江苏无锡,214122
| 王彬
| 中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016
| 彭伟
| 江南大学食品学院,江苏无锡,214122
| 周惠明
| 江南大学食品学院,江苏无锡,214122
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| 中文摘要:
| 以茶渣为原料,采用超声波技术辅助提取茶渣蛋白质,考察了超声功率、超声频率、超声温度、超声时间、碱液浓度、料液比对茶渣蛋白质提取率的影响,并以响应曲面法优化工艺条件;比较分析了超声辅助碱提和热水浴碱提茶渣蛋白质提取率的差异。结果表明,超声波辅助提取茶渣蛋白质最佳提取工艺条件为:超声功率300 W、超声频率为26Hz、超声温度54℃、超声时间61min、碱液浓度0.35mol/L、料液质量比比1g∶27mL,在此条件下,茶渣蛋白质一次提取率为86.50%,超声碱提相对于热水浴碱提,一次提取率提高了37.2%。
| 英文摘要:
| Ultrasound-assisted extraction of protein from tea residue was investigated in this manuscript.Effect of ultrasonic power,ultrasonic frequency,ultrasonic temperature,ultrasonic time,alkali concentration and material-liquid ratio on extraction yield of protein was investigated by single-factor experiment.Based on the results,the response surface methodology was used to optimize the extraction parameters and the optimum conditions listed as follows: e ultrasonic power 300 W,frequency 26 kHz,temperature 54 ℃,time 61 min,alkali concentration 0.35 mol/L and material-liquid ratio 1g∶27mL.Under these conditions,the protein extraction rate achieved at 86.5 %,increased by 37.2 % when compared with that of hot water alkali extraction.
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