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| 酱渣蛋白提取方法与工艺优化的研究 | |
| 引用本文： | 舒冬梅,王德良,宋绪磊,靳 伟,尚 柯.酱渣蛋白提取方法与工艺优化的研究[J].中国酿造,2015,34(6):67. |
| 作者姓名： | 舒冬梅 王德良 宋绪磊 靳 伟 尚 柯 |
| 作者单位： | 1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐830052；2.中国食品发酵工业研究院，北京100015； 3.新疆农业大学 机械交通学院，新疆乌鲁木齐830052 |
| 基金项目： | 科技部院所基金项目（2014EG111217） |
| 摘 要： | 为了回收利用酱渣资源，本实验探索酱渣蛋白质提取方法，优化提取工艺条件。结果表明，响应面法对超声辅助提取酱渣蛋白的优化工艺条件为超声功率365 W，料液比1∶37(g∶mL)，提取液pH值9.8，超声时间50 min。在此最佳提取工艺条件下，酱渣蛋白的提取率为73.69%。 |
| 关 键 词： | 酱渣 蛋白质 提取方法 工艺优化 |
Extraction methods and process optimization of soy sauce residue protein |
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| SHU Dongmei,WANG Deliang,SONG Xulei,JIN Wei,SHANG Ke.Extraction methods and process optimization of soy sauce residue protein[J].China Brewing,2015,34(6):67. | |
| Authors: | SHU Dongmei WANG Deliang SONG Xulei JIN Wei SHANG Ke |
| Affiliation: | 1.College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi 830052, China; 2.China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; 3.College of Mechanical and Traffic, Xinjiang Agricultural University, Urumqi 830052, China |
| Abstract: | To recycle soy sauce residue resources, extraction method of sauce residue protein was studied, and extraction process conditions were determined. Through response surface methodology, the extraction conditions were optimized as follows: ultrasonic power 365 W, liquid-solid ratio 1∶37 (g∶ml), pH 9.8, ultrasonic time 50 min. Under this condition, the protein extraction ratio from soy sauce residue was 73.69%. |
| Keywords: | soy sauce residue protein extraction methods process optimization |
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