摘要
为了提高豆渣蛋白质的提取率,对豆渣进行了超声波/微波协同提取实验。考察了超声波功率、超声波时间、微波功率、微波时间、液固比及p H对蛋白质提取率的影响。在单因素实验的基础上,对工艺条件进行了响应曲面实验优化。结果表明,超声波/微波协同提取豆渣蛋白质是一种切实可行的办法,最佳工艺条件是：超声时间30min、微波时间5min、液固比10.30∶1、p H9.5,微波功率440W,超声功率400W,在该条件下豆渣蛋白质的提取率可达94.14%,此时实测提取率为93.43%,与预测值高度拟合,所得的蛋白质分子量介于13.427×103～338.96×103u,质地均匀,感官品质好。
In order to increase extraction yield of soybean dreg protein,the synergistic extraction experiment of soybean dreg by ultrasonic/microwave was executed. The effects of ultrasonic power, ultrasonic time, microwave power,microwave time,solvent-to-material ratio and pH on protein extraction yield were discussed. On the basis of single-factor experiments,the process conditions were optimized using orthogonal test. The results showed that the synergistic extraction by ultrasonic/microwave was a feasible method for the extraction of soybean dreg protein. The best process conditions were as follows.ultrasonic time 30min,microwave time 5m in, solvent-to-material ratio 10.30：1, pH9.5, microwave 440W and ultrasonic 400W. In this process conditions, the extraction yield of dreg protein could reach about 94.14%. And the actual value of the extraction yield was 93.43% and was in good agreement with the predicted value. The obtained protein molecular weight was between 13.427× 103N338.96× 103u. The protein exhibited homogeneous texture, good sensory quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期266-270,共5页
Science and Technology of Food Industry
基金
陕西省教育厅自然科学专项(2013JK0880)
榆林学院高层次人才科研基金资助项目(12GK04)
关键词
蛋白质
超声波/微波协同提取
豆渣
protein
ultrasonic/microwave synergistic extraction
soybean dreg
