摘要
以提油脂后的蒜头果渣为原料,测定了蒜头果渣中蛋白质含量。通过单因素实验和正交实验优化蛋白质提取的工艺条件。结果表明,蒜头果渣的蛋白质含量为31.07%,蛋白质提取的优化工艺条件为:提取温度为室温,提取溶剂为磷酸盐缓冲液(pH7.5),提取时间为3h,料液比(W/V)为1:25。在此优化条件下,蛋白质提取率为86.01%。
The content of protein was measured,and single factor experiment and orthogonal factor experiment were carried out to optimize the extraction technology,which was used to extract the protein from Malania oleifera Chun residue.The results showed that the content of protein in Malania oleifera Chun residue was 31.07%,the optimum conditions were as follows：the extraction temperature was room-temperature,the extraction solvent was phosphate buffer solution,and pH7.5,the extraction time was 3 hours and the ratio of material to liquid was 1∶25.Under this condition,the extraction rate reached 86.01%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第6期323-325,共3页
Science and Technology of Food Industry
基金
广西科学基金项目(桂科基0832002)
关键词
蒜头果渣
蛋白质
提取
正交设计
Malania Oleifera Chun residue
protein
extraction
orthogonal design
