摘要
采用亚临界水萃取板栗蛋白的方法,研究水料比、提取温度、提取时间、pH、提取压力对板栗蛋白提取率的影响。通过单因素试验和正交试验优化出板栗蛋白提取率的最佳工艺参数。结果表明,在水料比20 mL/g、提取温度180℃、提取时间25 min、pH 9.0和提取压力4.0 MPa条件下,板栗蛋白最大提取率为45.28%。与碱水提取法相比,亚临界水萃取在提取时间和提取率方面具有明显的优势(碱水提取法的提取时间和提取率分别是120 min、39.69%)。
The protein was extracted from chestnut by subcritical water. The effects on extraction yield of the liquid solid ratio, the extraction temperature, the extraction time, the pH and the extraction pressure were investigated. The optimum conditions for the extraction by subcritical water of protein from chestnut were studied by the single factor and orthogonal experiment. The results were as follows：＇the optimal conditions of subcritical water extraction were： the liquid solid ratio 20 mL/g, the extraction temperature 180 ℃, the extraction time 25 min, the pH value 9.0 and the extraction pressure 4.0 MPa. Under the conditions, the yield of chestnut protein was 45.28%. Meanwhile, the extraction time and extraction ratio by alkaline water extraction were 120 min, 39.69%. Comparing with the method, the subcritical water extraction had obvious advantages of less extraction time and higher extraction ratio.
出处
《食品工业》
北大核心
2013年第4期67-69,共3页
The Food Industry
关键词
板栗
蛋白
亚临界水
萃取
chestnut
protein
subcritical water, extraction
