响应面法优化玛咖蛋白提取工艺研究

响应面法优化玛咖蛋白提取工艺研究
目的  用响应面法优化云南黄玛咖中玛咖蛋白的提取工艺。方法  通过单因素试验, 以蛋白提取率为考察指标, 分别考察提取温度、时间、碱液浓度、料液比对蛋白提取率的影响, 初步确定各因素的适宜水平; 通过响应面法试验, 确定玛咖中蛋白提取的最佳工艺条件; 用DPPH自由基清除实验测定玛咖蛋白的抗氧化活性。结果  玛咖蛋白最佳提取工艺为碱液浓度0.32 mol/L, 料液比1:25.3 (g/mL), 提取温度45.2 ℃, 提取时间40 min。由方差分析可知, 碱液浓度和料液比对玛咖蛋白提取率有显著影响。在最适条件下, 蛋白提取率可达到42.15%。当玛咖浓度在0~0.1 mg/mL时, 随着蛋白浓度升高, DPPH自由基清除率逐渐增高, 两者呈线性关系。结论  碱液提取法适合玛咖蛋白的提取, 提取得到的玛咖蛋白有很强的DPPH自由基清除能力。

Objective  To optimize the extraction process of maca protein from maca (Lepidium meyenii) by response surface methodology. Methods  Through the single factor experiment, the protein extraction rate was used as the index to investigate the effects of extraction temperature, time, alkali concentration and ratio of material to liquid on the protein extraction rate, and the appropriate level of each factor was determined. The optimal process conditions for protein extraction in maca were determined by response surface methodology. The antioxidant activity of maca protein was determined by DPPH free radical scavenging assay. Results  The optimal extraction process of maca protein were as follows: alkali concentration was 0.32 mol/L, ratio of material to liquid was 1:25.3 (g/mL), extraction temperature was 45.2 ℃, and extraction time was 40 min. From the analysis of variance, the concentration of alkali and the ratio of material to liquid had significant effects on the extraction rate of maca protein. Under the optimal conditions, the protein extraction rate could reach 42.15%. When the concentration of maca was 0-       0.1 mg/mL, the DPPH free radical scavenging rate increased with the increase of protein concentration, which showed a linear relationship. Conclusion  The alkali extraction method is suitable for the extraction of maca protein, and the extracted maca protein has strong DPPH free radical scavenging ability.

标题：响应面法优化玛咖蛋白提取工艺研究
英文标题：Optimization of extraction process of protein from maca  (Lepidium meyenii) by response surface methodology

作者：
杨芳 云南省农业科学院农产品加工研究所
杜丽娟 云南省农业科学院质量标准与检测技术研究所
张绍智 云南省农业科学院农产品加工研究所
普红梅 云南省农业科学院农产品加工研究所
兰珊珊 云南省农业科学院质量标准与检测技术研究所
杨万林 云南省农业科学院农产品加工研究所
胡昕 云南省农业科学院农产品加工研究所

中文关键词:玛咖,蛋白,碱提,响应面分析,抗氧化活性,
英文关键词:maca (Lepidium meyenii),total protein,alkali extraction,response surface methodology,antioxidant activity,

发表日期：2018-07-08

2025-1-31 19:36 上传 响应面法优化玛咖蛋白提取工艺研究.pdf

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