食品科学 ›› 2005, Vol. 26 ›› Issue (12): 156-159.
• 工艺技术 • 上一篇 下一篇
张庆轩, 杨普江, 杨国华
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ZHANG Qing-Xuan, YANG Pu-Jiang, YANG Guo-Hua
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摘要: 本文采用酸提取方法对大豆种皮果胶的提取工艺条件进行研究,考察了温度、pH、料液比、提取时间等因素对果胶收率的影响。确定了酸提取大豆种皮果胶的最佳工艺条件:pH1.5、提取温度为85℃、提取时间30min、料液比为1:8。
关键词: 大豆种皮, 果胶, 酸提取工艺
Abstract: Acid-extraction of pectin from soybean hull was studied. The effects of temperature, pH, ratios of soybean hull to extraction solvent, extraction time on the yields of soybean hull pectin prepared were measured. The results showed that the optimum conditions were: extraction temperature 85℃, pH1.5 and ratios of soybean hull to extraction solvent 1:8, extraction time 30min.
Key words: soy hull, pectin, acid-extraction
张庆轩, 杨普江, 杨国华. 酸提取大豆种皮果胶的工艺优化[J]. 食品科学, 2005, 26(12): 156-159.
ZHANG Qing-Xuan, YANG Pu-Jiang, YANG Guo-Hua. The Optimum Acid-extraction Conditions of Soy Hull Pectin[J]. FOOD SCIENCE, 2005, 26(12): 156-159.
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