食品工业科技2011，Vol.32Issue(2)：256-258,3.
响应面法优化水飞蓟粕蛋白的提取工艺
Optimized technology for extracting milk thistle cake protein by response surface methodology
摘要
Abstract
Based on single- factor test analysis,the optimum conditions including pH, liquid- solid ratio,temperature and extraction time of milk thistle cake protein by alkaline extraction and acid precipitation were determined through response surface methodology. The condition were as follows:pH11, liquid-solid ratiol6:1 ,temperature50℃ and extraction time 1 h. The protein extraction rate was 54.52％ under the condition.关键词
水飞蓟粕/蛋白/提取工艺/响应面法分类
轻工纺织引用本文复制引用
朱淑云,董英..响应面法优化水飞蓟粕蛋白的提取工艺[J].食品工业科技,2011,32(2):256-258,3.基金项目
江苏大学高级人才科研启动基金项目(09JDG027). （09JDG027）
