摘要
以脱皮冷榨芝麻饼为原料,采用混合溶剂萃取生产芝麻浓缩蛋白。通过单因素和正交试验得到最佳工艺条件为:溶剂比(正己烷与乙醇体积比)3∶7,乙醇体积分数60%,浸提时间80 min,浸提温度45℃,料液比1∶9,萃取4次。在最佳工艺条件下所得产品的粗蛋白含量为73.79%,残油率0.51%,NSI值3.61%。
Preparation of sesame protein concentrate with mixed solvents from peeled cold - pressed sesa- me cake was studied. The optimal process conditions obtained by single factor experiment and orthogonal experiment were as follows ： volume ratio of hexane to ethanol 3： 7, ethanol concentration 60% , extraction time 80 min, extraction temperature 45 ~C, ratio of solid to liquid 1 ： 9 and extraction times 4. Under the optimal conditions, the crude protein content of the sesame protein concentrate was 73.79% , and the residual oil rate and nitrogen soluble index were 0.51% and 3.61% , respectively.
出处
《中国油脂》
CAS
CSCD
北大核心
2013年第3期24-27,共4页
China Oils and Fats
关键词
冷榨芝麻饼
混合溶剂
萃取
浓缩蛋白
工艺条件
cold - pressed sesame cake
mixed solvents
extraction
protein concentrate
process condition
