期刊论文

Study on extraction process of winged bean protein

中文

食品与机械

1003-5788

2010

26

2

126-128

10.13652/j.issn.1003-5788.2010.02.019

湖南教育厅“开发功能性四棱豆的蛋白肽产业化关键技术研究”（编号:09C508）；

本校为第一机构

以四棱豆为原料,采用碱溶酸析法,通过正交试验,以凯氏定氮法测得四棱豆蛋白质含量和提取率,对碱溶pH值、酸析pH值、提取温度、料液比4个因素进行优化研究,以寻求四棱豆蛋白质提取的最佳提取方法。结果表明,四棱豆蛋白质提取的最优工艺条件为碱溶pH值10.0,酸析pH值4.0,提取温度35℃,料液比1∶15（m∶v）。

Winged bean as the raw material, conditions for the extracting from winged bean were studied, through the alkali-solubling and acid-precipitating method and the orthogonal experiment as the guided by measuring Kjeldahl protein content of winged bean and the protein extraction rate .There are four factors optimization were studied,including alkali-solubling pH value, acid-precipitating pH value, extraction temperature, solid-liquid rate, to find the best winged bean protein extraction extraction method . The results showed that winged bean prote...