摘要
采用超声波法提取蚕豆蛋白研究了蚕豆蛋白的提取工艺,通过单因素试验,得出最适提取条件:料液比为1:12(g/mL),pH为8.0,超声提取功率为660W,超声提取处理时间为20min,蛋白提取率达到89.17%。通过等电点沉淀法得提取蚕豆蛋白的最佳沉淀pH为4.2,蛋白沉淀率为90.90%。
The extraction technics of broad bean protein were studied by ultrasonic extracted methods. The extraction process and conditions were optimized by single factor test, and the results showed that the optimal extraction condition was： Solid to liquid ratio 1：12 （g/mL）, pH 8.0, power of ultrasonic 660 W, extraction time of ultrasonic 20 min, the extraction rate of protein was 89.17 %. The best precipitate pH is 4.2 by isoelectric point precipitation, the precipitation rate of protein was 90.90 %.
出处
《食品研究与开发》
CAS
北大核心
2008年第5期70-72,共3页
Food Research and Development
关键词
蚕豆蛋白
超声提取
提取率
broad bean protein
ultrasonic
extracted
extractability
