摘要
本文采用碱溶后酸沉的方法对米酒糟蛋白质进行提取。研究了料液比、pH值、浸提时间、浸提温度等条件对蛋白提取率的影响,确定了最佳提取条件为:料液比1:2,pH10.0,温度40℃,浸提时间1.5h。上述各因素对提取率的影响强弱关系顺序:料液比>浸提温度>浸提时间>pH值。
Base solubilization and acid precipitation were used to separate protein from Rice wine lees. The factors affecting the ratio of extraction were tested and the optimum conditions are determined as follows： ratio of solid to liquid 1：2, pH 8.0, temperature 40℃, and extraction time 1.5h. Significance sequence of the factors affecting the ratio of extraction is： ratio of solid to liquid 〉 temperature 〉 extraction time 〉 pH.
出处
《现代食品科技》
EI
CAS
2009年第8期949-951,948,共4页
Modern Food Science and Technology
关键词
米酒糟
蛋白质
提取
Rice wine distiller＇s grain
protein
extraction
