摘要
在pH、液料比、温度及提取时间4个单因素实验的基础上,应用响应面分析法确定了提取水飞蓟粕蛋白的最佳工艺条件。结果表明,用碱提酸沉法提取水飞蓟粕蛋白的最佳条件是:pH11,液料比16∶1,温度50℃,提取时间60min,在此条件下蛋白的提取率为54.52%。
Based on single-factor test analysis,the optimum conditions including pH,liquid-solid ratio,temperature and extraction time of milk thistle cake protein by alkaline extraction and acid precipitation were determined through response surface methodology. The condition were as follows：pH11,liquid-solid ratio16∶1,temperature50℃ and extraction time 1h. The protein extraction rate was 54.52% under the condition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期256-258,共3页
Science and Technology of Food Industry
基金
江苏大学高级人才科研启动基金项目(09JDG027)
关键词
水飞蓟粕
蛋白
提取工艺
响应面法
milk thistle cake
protein
extraction technology
response surface methodology
