摘要
以裙带菜为原料,采用碱提法对裙带菜蛋白的提取工艺进行研究。通过控制单因素如料液比、p H、浸提温度、浸提时间,寻找合适的试验条件,并在单因素基础上进行正交试验,分析不同因素对裙带菜蛋白提取的影响,确定最佳提取工艺条件为:料液比1∶20(g/m L),浸提温度50℃,浸提时间3.5 h,p H 9。提取率可达84.85%。
Undaria pinnatifida as raw material,this experiment adopted alkali formulation to study extraction process of Undaria pinnatifida protein. Suitable experimental conditions were found by controlling single factors,such as ratio of solid to liquid,p H,leaching temperature,and leaching time. Moreover,orthogonal experiment was in process on the basis of single factors to analyze the effects of different factors on extraction of Undaria pinnatifida protein. The optimal process conditions were ratio of solid to liquid 1 ∶ 20（g/m L）,leaching temperature 50℃,leaching time 3.5h,pH 10,and extraction ratio was 84.85 %.
出处
《食品研究与开发》
CAS
北大核心
2016年第19期51-54,共4页
Food Research and Development
关键词
裙带菜
蛋白
提取工艺
Undaria pinnatifida
protein
extraction process
