| 山核桃饼粕分离蛋白的提取工艺研究 |
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| 引用本文： | 杨瑾,董明,曹彬彬,赵晓佳.山核桃饼粕分离蛋白的提取工艺研究[J].食品工业科技,2012,33(5):280-284. |
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| 作者姓名： | 杨瑾 董明 曹彬彬 赵晓佳 |
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| 作者单位： | 安徽农业大学茶与食品科技学院,安徽合肥,230036 |
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| 摘 要： | 以山核桃饼粕为原料,利用碱溶酸沉的提取工艺,以碱提pH、料液比和碱提温度为实验因素,山核桃蛋白浸出率为目标建立回归数学模型,采用二次正交旋转组合设计实验方法得到山核桃蛋白的最优提取条件。实验结果表明:山核桃蛋白的最佳提取工艺为pH9.0、料液比1:25、碱提温度为57℃,在此条件下山核桃蛋白提取率可达到56.88%。
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| 关 键 词： | 山核桃蛋白 二次正交旋转组合设计 提取工艺 |
Study on extraction process of protein isolation from pecan cake |
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| YANG Jin,DONG Ming,CAO Bin-bin,ZHAO Xiao-jia.Study on extraction process of protein isolation from pecan cake[J].Science and Technology of Food Industry,2012,33(5):280-284. |
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| Authors: | YANG Jin DONG Ming CAO Bin-bin ZHAO Xiao-jia |
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| Affiliation: | (College of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China) |
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| Abstract: | Pecan meal as raw material,with the extraction technology of alkali solution and acid precipitation,alkali pH,solid-liquid ratio and alkali temperature were taken as test factors.Then regression model was established to aim at leaching rate of pecan protein and obtaining the best extraction technology by orthogonal rotation.The results showed that the best pecan meal extraction technology was as follows:pH was 9.0,solid to liquid ratio was 1:25 and temperature alkali was 57℃,the extraction rate could reach 56.88% under this condition. |
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| Keywords: | pecan protein orthogonal rotation extraction technology |
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