摘要
在单因素试验基础上,采用Central Composite Design试验设计及其分析方法获得了碱提酸沉提取杏鲍菇蛋白质的最佳工艺为液料比值12(mL/g),提取温度28.2℃和提取时间28.6 min,此时蛋白质的得率达到最大值22.07%。
The extraction conditions of protein from Pleurotus eryngii via alkali extraction and acid precipitation were optimized according to the Central Composite Design based on the single factor experiments. It was found that the best extraction conditions were as follows： solvent to material ratio 12 （mL/g）, extraction temperature 28.2℃ and extraction time were 28.6 min; the extraction yield of protein was 22.07%.
出处
《食品工业》
北大核心
2013年第10期145-148,共4页
The Food Industry
基金
徐州工程学院大学生实践创新训练计划项目(XCX12096)
徐州工程学院大学生创新创业基金项目(2012134)
关键词
杏鲍菇
蛋白
碱提酸沉
Pleurotus eryngii
protein
alkali extraction and acid precipitation
