【摘要】 以燕麦麸皮为材料,采用水提法提取燕麦麸皮清蛋白,在单因素试验的基础上,以料液比、提取温度、提取时间为影响因子,以清蛋白的提取率为响应值,利用响应面法优化提取条件提取燕麦麸清蛋白,并作了响应面和等高线图;通过Design-Expert8.0.6.1软件对料液比、提取温度、提取时间影响燕麦麸皮清蛋白提取率进行响应面分析,结果显示最佳工艺参数为:料液比1∶11.36,提取时间60min,提取温度40℃,清蛋白的提取率为1.71%;为燕麦麸皮清蛋白进一步的研究提供理论基础.更多还原

【Abstract】 Based on the single factor test,the extraction temperature was extracted from the ratio of material to liquid,the extraction time was the influencing factor,and the extraction rate of albumin was the response value of oat bran. The response surface method was used to optimize the extraction conditions,and the response surface and contour map were optimized. The extraction rate of oat bran protein was analyzed by Design-Expert 8. 0. 6. 1 software,the extraction temperature and extraction time were analyzed. The results showed that the optimum technological parameters were as follows: the ratio of material to liquid was 1: 11. 36,the extraction time was60 min,the extraction temperature was 40 ℃,the extraction rate of albumin was 1. 71%,and the theoretical basis was provided for the further study of oat bran.更多还原