摘要
采用乙醇浸出工艺生产醇法大豆浓缩蛋白,研究乙醇浓度、浸出温度、浸出时间、固液比等因素对蛋白质凝胶性的影响。通过正交试验,选择最佳提取工艺条件为:乙醇浓度60%、固液比1:6、浸提温度40℃、浸提时间70min。在此条件下,蛋白质含量为65.23%、凝胶性为3987cp。
Discuss on preparation of soybean protein concentrate by alcohol. The effects of ethanlo concentration, extraction temperature, duration, and solvent amount on the gelatin performance of soy protein concentrate were studied. By perpendicular experiment design, the optimized processing conditions were found to be： ethanol concentration 60 % （v：v）, flake solvent proportion 1：6, extraction temperature 40 ℃, and duration 70 min.Under this condition, the content of protein was 65.23 %, the gel was 3 987 cp.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期67-70,共4页
Food Research and Development
基金
辽宁省科技厅科技攻关课题(2004205001)
