期刊文献+

微波辅助-碱溶酸沉法提取豌豆分离蛋白 被引量:2

Isolation on pea protein by microwave-assisted alkali solution and acid extraction
原文传递
导出
摘要 考察微波辅助碱溶酸沉法提取豌豆分离蛋白的主要影响因素。同时采用微波改进的提取工艺与传统工艺进行比较,微波辅助提取工艺后蛋白质的提取率明显要高于传统工艺。传统的碱溶酸沉工艺提取豌豆分离蛋白的最佳工艺为:料液比1:25、提取时间50min、pH值9.0、提取温度40℃。在此提取条件下豌豆分离蛋白的含量为17.30g/100g。微波辅助提取豌豆分离蛋白质的最佳工艺为:微波时间6min、微波功率300W、料液比1:20,在此提取条件下,蛋白质的含量可以达到19.44g/100g。 To study the major influential factors of extraction by microwave assisted alkali solution and acid extraction of pea protein isolate. To establish the experiment system by single factors and orthogonal experimental design, and the improved microwave technology compared with the traditional techonlogy. Protein extraction ratio was significantly higher than the traditional process. The optimum extraction process of traditional technology was achieved: Solid-liquid ratio is 1:25, time is 50 mins, pH is 9.0, temperature is 40 ℃. Under this extraction conditions, Protein content is 17.30 g/100 g. The optimum extraction process of microwave technology: The optimal time, power and solid-liquid ratio were 6 min, 300 W and 1:20. Protein content could get to 19.44 g/100 g.
出处 《食品科技》 CAS 北大核心 2012年第11期245-248,252,共5页 Food Science and Technology
基金 鞍山师范学院青年骨干教师项目(2010)
关键词 豌豆 分离蛋白 碱溶酸沉 提取 微波 pea protein isolates alkali solution and acid extraction microwave
  • 相关文献

参考文献6

二级参考文献15

  • 1宗绪晓.蚕豆的营养特点加工技术和利用途径[J].中国粮油学报,1993,8(A09):51-54. 被引量:12
  • 2刘大川,张立伟,胡小泓.富硒大豆蛋白产品的功能特性[J].中国油脂,1994,19(3):3-7. 被引量:27
  • 3沈蓓英,倪培德,胡传荣.植物蛋白凝胶特性的研究[J].中国油脂,1995,20(4):33-37. 被引量:28
  • 4朱建华.豌豆蛋白质的特性[J].商业科技开发,1996(4):32-33. 被引量:13
  • 5孙云.食用豆类资源与豇豆蛋白的开发利用[D].郑州工程学院硕士学位论文,1999.
  • 6Hudson B J F. Developments in Food Protein [ M ]. Applied Science Publishers, London and New Jersey, 1988.
  • 7Bufon R. Investigation of Faba Bean Protein Recovery and Application to Pilot Scale Processing[J]. J Food Sci, 1990,55(4) : 1093 - 1094.
  • 8Cepeda E. Functional Properties of Faba Bean Protein Flour Dried by Spray Drying and Freeze Drying[J]. J Food Engineering, 1998(36):303 - 310.
  • 9Lopez O P. Chickpea Protein Isolate: Physicochemical, Functional and Nutrional Characterization[J]. J Food Sci,1991,56(3):726.
  • 10Carcea B M. Functional Properties of Drum- Dried Chickpea Hours[J]. J Food Sci,1986,51:1518.

共引文献114

同被引文献26

引证文献2

二级引证文献11

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部