| 反胶束溶液萃取杏仁蛋白前萃工艺的研究 |
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| 引用本文： | 郭红珍.反胶束溶液萃取杏仁蛋白前萃工艺的研究[J].中国粮油学报,2011,26(1):106-108,116. |
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| 作者姓名： | 郭红珍 |
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| 作者单位： | 廊坊师范学院生命科学学院,廊坊,065000 |
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| 摘 要： | 对AOT/异辛烷反胶束溶液萃取杏仁蛋白的前萃工艺进行了研究。试验以AOT/异辛烷为反胶束溶液体系,以蛋白质萃取率为指标,分别对溶液的pH值、W0值、萃取时间和萃取温度进行了单因素试验以及四因素三水平的正交试验,以确定杏仁蛋白前萃的最佳工艺。正交试验结果方差分析表明,在各因素中,W0值对蛋白质提取率影响达到显著水平,其他三因素未达到显著水平,确定的最佳工艺条件为:W0值为40,溶液pH值7.0,前萃温度25℃,前萃时间90 min。
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| 关 键 词： | 反胶束 杏仁蛋白 萃取 |
Forward Extraction of Almond Protein Using Reverse Micelles |
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| Guo Hongzhen.Forward Extraction of Almond Protein Using Reverse Micelles[J].Journal of the Chinese Cereals and Oils Association,2011,26(1):106-108,116. |
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| Authors: | Guo Hongzhen |
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| Affiliation: | Guo Hongzhen(Life Science College Langfang Teachers College,Langfang 065000) |
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| Abstract: | The forward extraction of almond protein using AOT / isooctane reverse micellar solution was studied.Taking protein extraction rate as index,the effects of pH values,W0 value,extraction time and temperature were studied with single factor experiments,and a three level factorial-designed orthogonal experiment was carried out to optimize the extraction process.Results:Variance analysis show the influence of W0 value on protein extraction rate is significant,the other three factors do not reach significant lev... |
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| Keywords: | reverse micellar system almond protein extraction |
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