CAJ | 학술논문

采用响应面法优化酒糟中蛋白质的提取条件. 在单因素实验的基础上, 选取醇碱比、固液比、提取时间为影响因子, 应用Box-Behnken中心组合进行3因素3水平的实验设计, 以蛋白质提取率作为响应值, 进行响应面分析. 结果表明, 酒糟中蛋白质最佳提取条件为: 提取时间87.2 min, 固液比(g/mL)为1:42.3, 醇碱比为1:2.7, 提取率预测值19 57%, 验证值19.40%, 与预测值的相对误差0.88%.
채용향응면법우화주조중단백질적제취조건. 재단인소실험적기출상, 선취순감비、고액비、제취시간위영향인자, 응용Box-Behnken중심조합진행3인소3수평적실험설계, 이단백질제취솔작위향응치, 진행향응면분석. 결과표명, 주조중단백질최가제취조건위: 제취시간87.2 min, 고액비(g/mL)위1:42.3, 순감비위1:2.7, 제취솔예측치19 57%, 험증치19.40%, 여예측치적상대오차0.88%.
The response surface analysis methodology (RSM) was used for optimizing extraction conditions in the extraction process of grains protein. Based on the single-factor experiments, three independent variables, alcohol to alkali ratio, solid to liquid ratio and extracting time were selected as casual factors for the extraction. The experiments were carried out according to Box-Behnken central composite experiment design. Response surface analysis method was applied to determining the effect of central composite experiment design. Response surface analysis method was applied to determining the effects of casual factors on the yield of grains protein. The results show that the optimum extraction conditions for the extraction of grains protein were alcohol to alkali ratio was 1:2.7, solid to liquid ratio(g/mL) 1:42.3, and extracting time was 87.2 min. The predictive best extraction rate was 19.57%, the actual extraction rate 19.40% and the relative error 0 88%.