摘要
为促进胡麻分离蛋白在食品工业中应用,采用碱溶酸沉原理研究胡麻分离蛋白提取工艺。分别讨论料液比、浸提液pH值、浸提温度和时间等条件对蛋白提取率影响,确定最佳提取条件为:料液比1:13、碱提液pH值9.5、时间60、温度60℃,在此条件下,胡麻分离蛋白提取率为42%,纯度达89.37%。
In order to enhance the utility of flaxseed protein isolate in food industry,The theory of alkali solubilization and acid precipitation was adopted to extract isolated protein from flaxseed.The influences of the ratio about solid to liquid,pH,extracting temperature and time were studied.The results show that the best extraction conditions are 1：13 of the ratio of solid to liquid,pH 9.5,60℃and extracting for 40 minutes.Under these conditions,the obtained extraction rate is 42%,and the protein contained in flaxseed protein isolate of is 89.37%.
出处
《粮食与油脂》
北大核心
2011年第1期23-26,共4页
Cereals & Oils
关键词
胡麻
分离蛋白
蛋白提取
flaxseed
protein isolate
extraction of protein
