| 豆腐柴叶蛋白提取工艺研究 |
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| 引用本文： | 吴峰华,杨虎清,何志平.豆腐柴叶蛋白提取工艺研究[J].食品工业科技,2010(2). |
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| 作者姓名： | 吴峰华 杨虎清 何志平 |
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| 作者单位： | 浙江林学院农业与食品科学学院,浙江临安,311300 |
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| 基金项目： | 浙江林学院科研发展基金(2351000499)资助 |
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| 摘 要： | 研究提取温度、提取时间、pH和料液比对豆腐柴叶蛋白提取率的影响,确定最佳提取工艺为:温度为50℃,时间为80min,pH为11,料液比为1∶30,豆腐柴叶蛋白提取率可达到82.04%;豆腐柴叶蛋白等电点为pH4.2.
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| 关 键 词： | 豆腐柴 叶蛋白 提取率 |
Study on the extraction of Premna microphylla Turcz leaf protein |
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| WU Feng-hua,YANG Hu-qing,HE Zhi-ping.Study on the extraction of Premna microphylla Turcz leaf protein[J].Science and Technology of Food Industry,2010(2). |
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| Authors: | WU Feng-hua YANG Hu-qing HE Zhi-ping |
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| Affiliation: | WU Feng-hua,YANG Hu-qing,HE Zhi-ping (College of Agriculture , Food Science,Zhejiang Forestry College,Lin\'an 311300,China) |
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| Abstract: | The effects of extracting temperature,extracting time,pH value and the ratio of water in extraction of leaf protein fOrm Premna microphylla Turcz were studied.The optimal condition of extraction were that extracting temperature was 50℃,extracting time was 80 min,pH was 11 and the ratio of extracting medium to water was 1:30,and the extraction of leaf protein form Premna microphylla Turcz reached to 82.04%.While pH4.2 was the optimum precipitation pH value. |
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| Keywords: | Premna microphylla Turcz leaf protein extraction |
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