摘要
以冷榨花生粉为原料,使用超声波辅助Tris-HCl溶液提取冷榨花生粉中的蛋白质,考察液料比、超声时间、超声频率和提取温度对花生蛋白提取率的影响。单因素试验和正交试验结果表明,当液料比为50∶1、超声时间为20min、超声频率为70kHz、提取温度为40℃时,冷榨花生粉中蛋白质的提取率可达87.22%。
Cold-pressed peanut powder was used as raw material to extract protein with Tris-HCl solution assisted by ultrasound.The effects of liquid-to-material ratio,ultrasonic time,ultrasonic frequency and temperature on the extraction rate of peanut protein were investigated. The results of single factor experiment and orthogonal experiment showed that the extraction rate of protein in cold-pressed peanut powder could reach 87.22% when the liquid-to-material ratio was 50 ∶1,the ultrasonic time was 20 min,the ultrasonic frequency was 70 kHz and the extraction temperature was 40 ℃.
作者
夏潇潇
湛琴琴
姜明敏
王飞
XIA Xiao-xiao;ZHAN Qin-qin;JIANG Ming-min(Department of Biology & Environmental Engineering,Hefei University,Hefei,Anhui 230601)
出处
《安徽农业科学》
CAS
2019年第16期220-222,共3页
Journal of Anhui Agricultural Sciences
基金
安徽高校自然科学研究重点项目(KJ2017A546)
关键词
冷榨花生粉
超声波
蛋白
提取率
Cold-pressed peanut powder
Ultrasonic wave
Protein
Extraction rate
