| 核桃仁脱皮和蛋白提取研究 |
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| 引用本文： | 张红,姚舜,李国军,张庆祝.核桃仁脱皮和蛋白提取研究[J].粮食与油脂,2003(12):22-23. |
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| 作者姓名： | 张红 姚舜 李国军 张庆祝 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 该文采用正交实验研究核桃仁脱皮效果和核桃蛋白提取工艺。结果表明,在65℃下,以0.6％NaOH溶液,将核桃仁浸泡15min,所得核桃仁颜色和质地最好;对核桃蛋白提取工艺研究表明,在核桃仁浓度为4％,pH9.0下碱溶,在pH5.0酸沉,核桃蛋白质得率最高,为70.0％左右。
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| 关 键 词： | 核桃 脱皮 核桃蛋白 |
| 文章编号： | 1008-9578(2003)12-0022-02 |
| 修稿时间： | 2003年10月13 |
Study on Decortications of Walnut Kernel and Extraction of Walnut Protein |
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| ZHANG Hong YAO Shun LI Guo-jun ZHANG Qing-zhu.Study on Decortications of Walnut Kernel and Extraction of Walnut Protein[J].Cereals & Oils,2003(12):22-23. |
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| Authors: | ZHANG Hong YAO Shun LI Guo-jun ZHANG Qing-zhu |
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| Abstract: | Using orthogonal experiment to study the decorticating effect and the processing of extraction of walnut kernel, the experiment result showed that the optimum decorticating effect was at 65℃, in the 0.6% of NaOH, soaking for 15 min, and under this processing it could get the milky walnut kernel and its texture integrity; The extracting results showed the optimum processing was the concentration of kernel 4%, at pH9.0 for extracting, depositing at pH5.0, Under this optimum processing, the extracting rate of the walnut protein was about 70.0%. |
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| Keywords: | walnut decortications walnut protein |
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