摘要
核桃蛋白是一种营养平衡的蛋白质,其营养价值与动物蛋白相近。采用微波辅助Na OH提取核桃粕中的蛋白质,研究液料比、Na OH浓度、温度、时间各单因素对核桃蛋白提取率影响。在单因素筛选的条件下,利用响应面优化核桃粕中蛋白质的提取工艺,确定较佳的提取工艺条件:液料比40∶1(m L/g)、Na OH浓度0.08%、提取温度58℃、时间110 min,核桃蛋白提取率高达56.51%。
Walnut protein is a balanced protein, it＇s nutritional value is similar with that of animal protein. Pre- sent work employed NaOH assisted by ultrasonic to extract the protein in walnut meal, and the effect of single factor like liquid material ratio, NaOH concentration, temperature and time had been studied.Under the condi-tion of single factor screening, the extraction process of protein in walnut meal was optimized by response sur-face methodology,the results showed that the optimum extraction conditions of walnut protein were as follows： the liquid- solid ratio 40 ： 1 （mL/ g）, the concentration of 0.08 %, extraction temperature 58 ℃ and extraction time 110 min, the maximum extraction rate of walnut protein was 56.51 %.
出处
《食品研究与开发》
CAS
北大核心
2017年第22期38-43,共6页
Food Research and Development
基金
贵州省农业公关项目(黔科合支撑[2016]2539号)
贵州省果品加工
贮藏与安全控制协同创新中心(黔教合协同中心字[201306]号)
贵州省教育厅重点学科建设(黔学位合字ZDXK[2014]13号)
关键词
响应面
核桃
超声波
蛋白质
response surface
walnut
ultrasonic
protein
