| 板栗水溶性蛋白质提取工艺的优化 |
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| 引用本文： | 常学东,朱京涛,舒媛,贾文论. 板栗水溶性蛋白质提取工艺的优化[J]. 食品科学, 2004, 25(11): 141-143 |
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| 作者姓名： | 常学东 朱京涛 舒媛 贾文论 |
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| 作者单位： | 河北科技师范学院食品工程系，河北科技师范学院园艺系 |
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| 摘 要： | 通过二次回归正交旋转试验,研究了板栗水溶性蛋白的提取工艺,得出了板栗水溶性蛋白提取的数学模型,确定了最佳提取条件为:料液浓度9.32%、浸提时间47.3min、浸提温度32.9℃。
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| 关 键 词： | 板栗 水溶性蛋白质 工艺参数 优化 |
| 文章编号： | 1002-6630(2004)11-0141-03 |
The Optimization of Extract Process of Water-soluble Protein in Chinese Chestnut |
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| CHANG Xue-dong,ZHU Jing-tao,SHU Yuan,JIA Wen-lun. The Optimization of Extract Process of Water-soluble Protein in Chinese Chestnut[J]. Food Science, 2004, 25(11): 141-143 |
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| Authors: | CHANG Xue-dong ZHU Jing-tao SHU Yuan JIA Wen-lun |
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| Affiliation: | 1. Department of Food Engrneering,The Hebei Normal University of Science and Technology; 2. Department of Horticulture, The Hebei Normal University of Science and Technology |
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| Abstract: | The extract process of water-soluble protein from Chinese chestnut was studied by using quadratic cross rotary designmethod. The mathematic model was found; it is about extract process of water-soluble protein. The best factor is 9.32% the densityof materials, 47.3 minutes in lixiviation and 32.9℃ lixiviation temperature. |
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| Keywords: | chinese chestnut water-soluble protein technological parameter optimization |
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