摘要
通过单因素试验和响应面爬坡试验,研究碱蓬叶蛋白提取的最佳工艺,试验结果表明:料液比1:4,打浆5 min,滤液pH10,絮凝温度70℃,絮凝时间9 min,在此条件下获得的碱蓬叶蛋白含量为36.75%。
In this study the single factor experiment and response surface methodology were used for extracting protein from Suaeda leaves.The optimum fermentation technological conditions were： the radio of water to Suaeda leaves of 4,pulping time of 5 min,pH=10,water temperature of 70 ℃,heating time of 9 min,while that of the LPC was 36.75%.
出处
《食品工业》
北大核心
2011年第10期52-54,共3页
The Food Industry
基金
海洋公益性行业科研专项(201005031)
关键词
碱蓬
叶蛋白
蛋白质含量
响应面分析
Suaeda
leaf protein
protein content
response surface analysis
