摘要
以条斑紫菜为原料,采用脉冲超声波同时提取蛋白和多糖。通过单因素试验和正交试验研究了不同因素对提取效果的影响。结果表明,提取全程时间、超声功率、提取温度、料液比对提取效果影响显著,最优工艺参数为搅拌速度13r/s、超声发出时间1.5s、超声间隙时间2s、提取全程时间85min、超声功率720W、提取温度30℃和料液比15mg/ml,在此条件下,多糖提取得率达35.065%,蛋白提取得率达45.728%。
Simultaneous extraction of protein and polysacchadde fi＇om Porphyra yezoensis by pulsed ultrasound was studied. By single factor and orthogonal test the optimum conditions are as follows： pump revolving speed 13 r/s, ultrasonic running time in a circle 1.5 s, ultrasonic interim time in a circle 2 s, ultrasonic power 720 W, extraction time 85 min, temperature 35 ℃ and material/solution ratio 15 mg/ml. By the above conditions, the extraction yield of polysaccharide is 35.065%, and the extraction yield of protein 45.728%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第6期127-131,共5页
Food Science
关键词
条斑紫菜
脉冲超声波
提取
蛋白
多糖
Porphyra yezoensis
pulsed ultrasound
extraction
protein
polysaccharide
