| 微碱法提取山药糖蛋白的工艺研究 |
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| 引用本文： | 张黎明,王艳乔,左北梅,张立超.微碱法提取山药糖蛋白的工艺研究[J].食品科技,2012(3):206-209. |
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| 作者姓名： | 张黎明 王艳乔 左北梅 张立超 |
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| 作者单位： | 天津科技大学生物工程学院 |
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| 摘 要： | 用微碱性溶液提取糖蛋白,采用单因素试验和4因素3水平正交试验,研究提取时间、提取温度、料液比(g/mL)和提取pH值对糖蛋白提取率的影响。试验结果表明,微碱法提取山药糖蛋白的最优工艺条件为:提取温度为60℃、提取时间为2.0h、提取料液比(g/mL)为1:15、pH值为10,此时山药糖蛋白最高提取率为0.74%。
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| 关 键 词： | 山药 糖蛋白 正交试验设计 |
Optimize extraction of yam glycoprotein in alkali solution |
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| ZHANG Li-ming,WANG Yan-qiao,ZUO Bei-mei,ZHANG Li-chao.Optimize extraction of yam glycoprotein in alkali solution[J].Food Science and Technology,2012(3):206-209. |
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| Authors: | ZHANG Li-ming WANG Yan-qiao ZUO Bei-mei ZHANG Li-chao |
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| Affiliation: | (College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457) |
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| Abstract: | The study adopts the micro alkaline solution to extract the glycoprotein.Using the methods of single factor test and orthogonal design test of L9(34) ,to study the effects of the extraction time,extraction temperature,the ratio of sample to water,and the solution pH on the extraction rate of the glycoprotein.The experimental results show that the best technological conditions of extracting glycoprotein from yam are that:the extraction temperature is 60 ℃,the extraction time is two hours,the ratio of sample to water is 1:15(g/mL) ,the solution pH is 10,when the highest extracting rate of yam glycoprotein is 0.74%. |
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| Keywords: | Chinese yam glycoprotein orthogonal experiment |
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