Optimization of protein extraction process from potato starch wastewaterChinese Full Text
LIU Ting-ting;YAO Jia;ZHANG Fei-jun;WANG Da-wei;College of Food Science and Engineering, Jilin Agricultural University;
Abstract: The potato protein from potato starch wastewater was extracted by alkali and acid isolation.And the profile of amino acids of potato protein was analyzed with autoamino acid analyzer.The process was optimized by combinedly using Plackett Burman（PB） design,steepest ascent design and BoxBenhnken design.Firstly,PB design was applied to alkali isolation pH,acid isolation pH and acid isolation temperature as the most significant of 6 factors influencing the recovery rate of protein.Then the center points of the three factors were determined based on steepest ascent design.Finally,the optimization of the three factors was carried out by using Box-Benhnken design.The optimization technology showed that alkali isolation pH was 9.2,acid isolation pH was 3.5,acid isolation temperature was 42 ℃.Under such optimization extraction technology,the recovery rate of protein was 61.82%.The essential amino accounted for 40.14% of the total amino acid. The ratio of essential amino acids and non-essential amino acid was 0.671. Potato protein was a high-quality protein.
- DOI：
10.13684/j.cnki.spkj.2013.10.058
- Series：
- Subject：
- Classification Code：
X792
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