FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 150-153.

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Effects of Vortex Grinding on Dissolving Ratio and Enrichment of Auricularia auricular Protein

YANG  Chun-Yu, ZHAN  Li, XIA  Wen-Shui, WANG  Ping, ZHANG  Shuai, SUN  Min   

  1. 1.College of Food Science,Jiangnan University,Wuxi 214036,China ; 2.College of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China;3.College of Forest,Northeast Forestry University,Harbin 150040,China
  • Online:2008-11-15 Published:2011-12-08

Abstract: The extraction conditions of protein from raw Auricularia auricular and its vortex grinding micropowder were optimized by single test and orthogonal test.The optinmal extraction conditions of protein from the raw Auricularia auricular are as follows:pH 7.6,extraction temperature 30 ℃,time 2.5 h and ratio of material to water 1:45,and for the Auricularia auricular micropowder,those are as follows:pH 7.4,extraction temperature 35 ℃,time 3 h and ratio of material and water 1:50,Under the above optimal conditions,the dissolving ratio of protein from the raw Auricularia auricular was commpared with that of protein from its micropowed,and the protein enrichment regular of micropowed with different particle sizes after vibrating screen was investigated.It was found that the dissolving ratio of protein from the Auricularia auricular micropowed is 2 to 3 times higher than that of protein from the raw Auricularia auricula in average.The dissolving ratio of protein rises with the partein size of the Auricularia auricular micropowder declining in the range of 300,240,200,180,140 and 100 mesh,and the protein is enriched mainly in the Auricularia auricular micropowder between 240 mesh and 300 mesh.

Key words: ultra-fine pulverizing, Auricularia auricular, protein, enrichment