J4 ›› 2013, Vol. 27 ›› Issue (7): 988-995.DOI: 10.11869/hnxb.2013.07.0988

• FOOD IRRADIATION·FOOD SCIENCE • Previous Articles     Next Articles

Optimization of Protein Extraction from Prickly Ash Seed by Response Surface Methodology

ZHANG Zhi-qing1, SONG Yan1,2, LIU Xiang1   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014;
    2. Department of Agriculture and Forestry Science &Technology, Chongqing Three Gorges Vocational College, Chongqing 404155
  • Received:2012-10-26 Revised:2013-01-16 Online:2013-07-31 Published:2013-08-02


张志清1, 宋燕1,2, 刘翔1   

  1. 1. 四川农业大学食品学院, 四川 雅安 625014;
    2. 重庆三峡职业技术学院农林科学系, 重庆 404155
  • 基金资助:

    四川省人事厅留学人员择优项目专项(川人函(2008)488 号); 四川省教育厅重点项目(09ZA081)


In this paper, salt extraction was employed and optimized to extract protein from prickly ash seed. Based on single-factor tests and the Central-Composite experimental design principle, the method of response surface methodology was applied to study the effects of NaCl concentration, extraction time, extraction temperature, the solid-liquid ratio, and pH value on the extraction yield of protein. The results showed that the response surface methodology was reliable, and the optimal extraction conditions were 0.79 mol L-1 of NaCl concentration, 60min of extraction time, at 35℃, 1:17.5 of the solid-liquid ratio, and pH volue 8.78. Under this optimum process conditions, the extraction efficiency of prickly ash seed protein was 18.92%.

Key words: Response surface methodology, Prickly ash seed, Protein, Salt extraction



关键词: 响应面法, 花椒籽, 蛋白质, 盐提法