| 醇提法制备榛仁浓缩蛋白的工艺 |
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| 引用本文： | 矫春娜,芦明春,张星. 醇提法制备榛仁浓缩蛋白的工艺[J]. 大连工业大学学报, 2012, 0(6): 409-411 |
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| 作者姓名： | 矫春娜 芦明春 张星 |
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| 作者单位： | 大连工业大学食品学院 |
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| 摘 要： | 以榛仁粕为原料,用乙醇浸出法生产榛仁浓缩蛋白。研究了乙醇体积分数、浸提温度、浸提时间、固液比、浸提次数等因素对榛仁浓缩蛋白中蛋白质量分数的影响。通过正交试验,确定了醇法制备榛仁浓缩蛋白的最佳工艺条件为:乙醇体积分数65%、固液比1∶9、浸提温度55℃、浸提4次(30min/次)。由该条件制备的榛仁浓缩蛋白中粗蛋白质量分数为81.73%,其色浅味淡,无溶剂残留。
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| 关 键 词： | 榛仁粕 浓缩蛋白 乙醇浸提 |
Preparation of concentrated hazelnut protein by ethanol extraction |
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| JIAO Chun-na,LU Ming-chun,ZHANG Xing. Preparation of concentrated hazelnut protein by ethanol extraction[J]. Journal of Dalian Dalian Polytechnic University, 2012, 0(6): 409-411 |
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| Authors: | JIAO Chun-na LU Ming-chun ZHANG Xing |
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| Affiliation: | (School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China) |
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| Abstract: | Concentrated hazelnut protein was extracted from hazelnut meal by ethanol.The effects of ethanol concentration, temperature, extraction time, solid-to-liquid ratio and extraction times on the content of concentrated hazelnut protein were studied by orthogonal experimental design.The optimized processing conditions were found to be ethanol concentration of 65%,e xtraction temperature of 55℃, extraction time of 30min, liquid-to-solid ratio of 1∶9and extracted 4times, then the concentrated hazelnut protein acquired 81.73%. |
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| Keywords: | hazelnut protein concentrate content of protein alcohol extraction |
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