Technology Study on Preparing Complex Amino Acids from Plant Spent Protein Resources

Abstract

Abstract: This paper reported the producessing technology on preparing complex amino acids from plant spent protein resources-cottonseed cake and rapeseed cake hydrolyzed by HCl, and the optimum parameters were: the HCl concentration 4mol/L, the ratio of cake to water is1:4(g/g), reacting 9h under 126℃ with added pressure. The results showed that the hydrolysis degree of cottonseed cake and rapeseed cake are up to 11.34% and 13.96% respectively, and the toxic components of cottonseed cake and rapeseed cake could be reduced or wiped off .

Key words: , waste plant protein； complex amino acid； technology；

SUN Zhi-Min, WEI Jia-Qian, ZHANG Wen-Qi, WANG Dong-Wu, WANG Zhi-Ye, ZHOU Jian-Ping. Technology Study on Preparing Complex Amino Acids from Plant Spent Protein Resources[J]. FOOD SCIENCE, 2006, 27(1): 122-124.

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Technology Study on Preparing Complex Amino Acids from Plant Spent Protein Resources

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