摘要
【目的】在碱法提取桑叶蛋白的基础上,利用微波辅助提取方法探索不同条件下从桑叶中提取叶蛋白的效果。【方法】以桑叶蛋白提取率作为考察指标,在单因素试验基础上利用响应面试验对提取桑叶蛋白的工艺参数进行优化。【结果】随着浸提液pH值逐渐上升,桑叶蛋白提取率随之上升,在浸提液pH=13时,桑叶蛋白提取率达到峰值;随着料液比减小,桑叶蛋白提取率明显上升,当料液比达到1︰100 g/mL时,桑叶蛋白提取率达到峰值;随着微波提取时间延长,桑叶蛋白提取率呈现先上升后下降的趋势,在提取80 s时达到峰值;桑叶蛋白提取率随微波功率的逐渐增加显著上升,在功率为500 W时达到峰值。【结论】响应面法优化微波辅助碱法提取桑叶蛋白的最佳工艺参数为:pH 11.4,料液比1︰102 g/mL,微波功率500 W,微波提取时间82 s,该条件下桑叶蛋白的提取率为35.84%,与模型预测值相近。此方法大幅减少桑叶蛋白提取时间,为桑叶蛋白进一步研究利用提供基础。
【Objective】On the basis of alkaline extraction of mulberry leaf protein,microwave-assisted extraction method was used to explore the effects of leaf protein extraction from mulberry leaves under different conditions.【Method】The extraction yield of mulberry leaf protein was taken as the index.Based on the single factor test,the process parameters of extracting mulberry leaf protein were optimized by response surface test.【Result】With the gradual increase of the pH value of the extraction solution,the extraction yield of mulberry leaf protein increased.When the pH value of the extraction solution was 13,the extraction yield of mulberry leaf protein reached the peak.With the decrease of the solidliquid ratio,the extraction yield of mulberry leaf protein increased obviously,and reached the peak when the solid-liquid ratio reached 1∶100 g/mL.With the extension of microwave extraction time,the extraction yield of mulberry leaf protein increased first and then decreased,and reached the peak at 80 s.The extraction yield of mulberry leaf protein increased significantly with the increase of microwave power and reached the peak at 500 W.【Conclusion】The optimal extraction parameters of mulberry leaf protein by microwave-assisted alkaline extraction were as follows:pH 11.4,solid-liquid ratio 1∶102 g/mL,microwave power 500 W,and microwave extraction time 82 s.Under these conditions,the extraction yield of mulberry leaf protein was 35.84%,which was close to the predicted value of the model.This method greatly reduced the extraction time of mulberry leaf protein and provided a basis for further study and utilization of mulberry leaf protein.
作者
邓翔
李祥
唐奔
秦祁
杨从发
DENG Xiang;LI Xiang;TANG Ben;QIN Qi;YANG Congfa(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Jiangsu Institute of Marine Resources Development,Lianyungang 222005,China)
出处
《广东农业科学》
CAS
2021年第5期141-148,共8页
Guangdong Agricultural Sciences
基金
江苏省海洋资源开发研究院开放课题(HKK201617)。
关键词
桑叶
叶蛋白
微波
响应面
考马斯亮蓝法
mulberry leaf
leaf protein microwave
response surface
Bradford
