摘要
以猪扇骨等杂骨为原料,利用超声波辅助提取骨中的蛋白质。在单因素试验的基础上,采用L9(34)正交试验设计,以蛋白提取率和提取液色泽为指标,确定超声波辅助提取骨蛋白的最佳工艺条件。试验结果表明,骨蛋白的最佳工艺条件为液料比1∶4(g/m L),提取温度120℃,提取时间60 min,超声波功率200 W,超声时间2 min。在此试验条件下蛋白提取率为62.36%。
Proteins were extracted from pig scapula and collected bones by ultrasonic-assisted extraction. On the basis of single factor experiments and orthogonal experiment, the optimum conditions was determined based on the protein extraction rate and soup color. The optimum conditions of extraction were as follows： the material-to-water ratio was 1 ∶ 4（g/m L）, extraction temperature was 120 ℃, extraction time was 60 min,ultrasonic power was 200 W, ultrasonic time was 2 min. Under these conditions, the extraction rate of protein was 62.36 %.
出处
《食品研究与开发》
CAS
北大核心
2015年第19期140-144,共5页
Food Research and Development
关键词
鲜骨
超声波辅助提取
蛋白质
bone
ultrasound-assisted extraction
protein
