摘要
采用碱提酸沉法从花生粕中提取花生分离蛋白。通过响应面实验优化制备花生蛋白最佳工艺条件为:超声时间14 min,p H 9.0,料液比14∶1,碱提温度54℃,碱提时间57 min。此条件下花生蛋白得率最高可达81.86%。制备的花生分离蛋白的纯度为90.58%。
Using the alkali soluble and acid extraction method for extraction of peanut protein isolate from low denatured defatted peanut meal.By response surface experiment conditions were obtained the best preparation of peanut protein.Ultrasonic time 14,min, pH 9.0,the ratio of material to liquid 14 ： 1, extraction temperature 54℃, extraction time 57 min. Under these conditions the highest yield is 81.86 %.The purity of peanut protein isolate prepared for 90.58 %.
出处
《食品研究与开发》
CAS
北大核心
2015年第9期30-33,64,共5页
Food Research and Development
关键词
花生蛋白
提取
五因素
响应面
peanut protin
extract
five conditions
surface experiment
