【摘要】 研究通过Osborne分级法对苦荞麦中的清蛋白进行提取,选择提取清蛋白的料液比、搅拌时间、搅拌温度为单因素,以清蛋白提取率为指标。在单因素的研究基础上,采用三因素三水平的设计方法,利用响应面法优化苦荞麦水溶性清蛋白提取工艺,确定苦荞麦清蛋白最佳提取工艺为:料液比1∶19.48(g/mL)、搅拌时间59.84 min、搅拌温度35.05℃。考虑其实际操作方便,将上述条件更正为料液比1∶20(g/mL),搅拌时间60 min,搅拌温度35℃,在此条件下蛋白提取率为35.86%,与预测值36.16%接近。更多还原

【Abstract】 Albumin from tartary buckwheat was extracted by Osborne classification method.Select and extract the albumin ratio,mixing time,and mixing temperature for extracting albumin as a single factor,and the extraction rate of albumin was taken as the index. On the basis of single factor research,a three-factor and three-level design method was adopted to optimize the extraction process of water-soluble albumin of bitter buckwheat by response surface method. The optimal extraction process of water-soluble albumin of bitter tartary buckwheat was determined as follows:ratio of material-to-liquid:1∶19.48(g/mL),the stirring time was 59.84 min,and the stirring temperature was 35.05 ℃. Considering the convenience of actual operation,the above conditions are corrected to the material-to-liquid ratio 1∶20(g/mL),the stirring time 60 min,and the stirring temperature 35 ℃. Under these conditions,the protein extraction rate was 35.86 %,which was close to the predicted value of 36.16 %.更多还原