摘要
本实验研究了碱液提取法提取杏仁分离蛋白的影响因素,通过试验,确定了提取杏仁分离蛋白的最佳工艺条件,即提取温度为40℃、pH为9.0、料液比为1:30、时间为60min,在此条件下,蛋白质的提取率可达到74.80%.
This paper studied several influential factors in the extraction of almond separated protein using sodium hydroxide (NaOH) as extracting agent. The optimal temperature, solid-liquid ratio, pH value and extraction time were shown to be 40℃, 1:30, 10 and 60min, respectively, under which the extraction ratio was up to 74.80%.
出处
《现代食品科技》
EI
CAS
2007年第1期57-59,共3页
Modern Food Science and Technology
关键词
提取
杏仁
分离蛋白
Extraction
Almond
Separated protein
