摘要
考察微波辅助碱溶酸沉法提取豌豆分离蛋白的主要影响因素。同时采用微波改进的提取工艺与传统工艺进行比较,微波辅助提取工艺后蛋白质的提取率明显要高于传统工艺。传统的碱溶酸沉工艺提取豌豆分离蛋白的最佳工艺为:料液比1:25、提取时间50min、pH值9.0、提取温度40℃。在此提取条件下豌豆分离蛋白的含量为17.30g/100g。微波辅助提取豌豆分离蛋白质的最佳工艺为:微波时间6min、微波功率300W、料液比1:20,在此提取条件下,蛋白质的含量可以达到19.44g/100g。
To study the major influential factors of extraction by microwave assisted alkali solution and acid extraction of pea protein isolate. To establish the experiment system by single factors and orthogonal experimental design, and the improved microwave technology compared with the traditional techonlogy. Protein extraction ratio was significantly higher than the traditional process. The optimum extraction process of traditional technology was achieved： Solid-liquid ratio is 1：25, time is 50 mins, pH is 9.0, temperature is 40 ℃. Under this extraction conditions, Protein content is 17.30 g/100 g. The optimum extraction process of microwave technology： The optimal time, power and solid-liquid ratio were 6 min, 300 W and 1：20. Protein content could get to 19.44 g/100 g.
出处
《食品科技》
CAS
北大核心
2012年第11期245-248,252,共5页
Food Science and Technology
基金
鞍山师范学院青年骨干教师项目(2010)
关键词
豌豆
分离蛋白
碱溶酸沉
提取
微波
pea
protein isolates
alkali solution and acid
extraction
microwave
