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

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%。

Abstract:

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.