食品科学 ›› 2006, Vol. 27 ›› Issue (12): 439-441.
• 工艺技术 • 上一篇 下一篇
翟爱华,季娜,刘恒芝
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ZHAI Ai-hua,JI Na,LIU Heng-zhi
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摘要: 研究采用“碱溶酸沉”原理,对燕麦蛋白质进行提取。主要讨论料液比、浸提碱液pH值、浸提时间和温度等条件对提取率影响,确定最佳提取条件。结果表明:料液比1:25、pH值10、时间45min、温度40℃为最佳试验组合。喷雾干燥条件是:进风温度为90℃,排风温度为57℃,水溶性蛋白含量为34%。
关键词: 燕麦, 分离蛋白质, 提取
Abstract: The paper adopted the theory of solubization and acid precipitation to extract the separate protein from oats material. And the paper studied the factors of solid/liquid, solubization dosage, time and temperature. The conclusion showed that the best extraction condition is that: the ratio of solid/liquid is 1:25, the solution pH10, the extraction time 45min, and the temperature 40℃. And the separate protein’s spray drying condition is that: the in-temperature 90℃, the off-temperature 57℃, and the water-soluble oats protein content can reach 34%.
Key words: oats, separate protein, extraction
翟爱华,季娜,刘恒芝. 燕麦分离蛋白提取工艺研究[J]. 食品科学, 2006, 27(12): 439-441.
ZHAI Ai-hua,JI Na,LIU Heng-zhi. Study on the Extraction of Separate Protein of Oats[J]. FOOD SCIENCE, 2006, 27(12): 439-441.
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