绿豆蛋白质提取工艺的优化

Optimization of Extraction Process of Protein from Mung Bean

以水为提取剂从绿豆粉中提取蛋白质,研究了pH值、提取温度和用水量对绿豆蛋白质提取率的影响。通过正交试验,确定最佳提取工艺条件为:pH12、温度30℃、用水量10ml/g。该条件下豆蛋白质的提取率最高,蛋白质含量为108.4824mg/g dw。

Protein was extracted from mung bean by water. The effects on protein extraction rate by the factors, such as pH, temperature and addition amount of water, were studied. By the orthogonal test, the optimal conditions are determined as follows： pH 12, temperature 30 ℃ and addition amount of water 10 ml/g mang bean. The protein yield is 108.4824 mg/g dried mung bean under the optimal conditions.