摘要
以薏米为原料,通过单因素试验和正交试验优化薏米糖蛋白的提取工艺。试验结果表明,薏米糖蛋白提取的最佳工艺参数为:提取温度40℃,料液比1∶20(g∶mL),提取时间3 h,提取次数1次,此工艺条件下糖蛋白粗品的平均得率可达3.70%。
The optimization of extraction process of glycoprotein was studied by single factor test and orthogonal test with coix seed as the material. The result showed that ,the optimization of extraction process were extraction time 3 hours, extraction temperature 40 ℃, liquid-solid ratio 1 ： 20 （g ： mL） ,extraction 1 time, the yield of glycoprotein under the condition could reach up to 3.70%.
作者
张怡
祝鑫
ZHANG Yi ZHU Xin(Department of life science, Yuneheng university, Shanxi Yuneheng 044000, Chin)
出处
《食品工程》
2017年第2期31-34,共4页
Food Engineering
关键词
薏米
糖蛋白
提取
工艺优化
coix seed
glycoprotein
extraction
orthogonal array design
