影响大豆蛋白质提取率的主要因素

Main Factors Affecting the Extraction Rate of Protein in Soya Bean

本文采用了与大豆蛋白质提取的传统方法不相同的工艺条件，将离子强度及酸度作为主要控制因素，得到了在离子强度为０．６的ＮａＣｌ溶液中、提取温度为４５℃、ｐＨ值为６．４时豆粕中蛋白质的萃取率为最好；当ｐＨ为４．９时，大豆蛋白质的凝聚沉降率为最好的结论。从而提高了大豆蛋白的提取率及产品的纯度．

A new method for extracting protein in soya beau is introduced. The ionic strength and acidity of solution are the main factors to be controlled in the Process of extraction. The protein has the maximum solubility in Nacl solution at μ=0. 6,pH=6. 4 and a temperature of 45℃. and gets its maximum sedimeniary rate at pH= 4.9.Compared with the traditional ones.this method has advantages of nigher Purity and extraction rate of protein.