山东农业科学Issue(8)：95-97,114,4.
冷榨花生饼中蛋白质的碱提取工艺优化研究
Optimization of Protein Extraction Technology with Alkaline from Cold Pressed Peanut Cake
段家玉 1何东平 2张声华3
作者信息
- 1. 临沂大学,山东临沂276000
- 2. 武汉工业学院,湖北武汉430023
- 3. 华中农业大学,湖北武汉430070
- 折叠
摘要
Abstract
Using alkaline to initially extract protein from the cold pressed peanut cake was the basis of aqueous enzymatic extraction of peanut protein. The main factors influencing the extraction yield of protein were analyzed by orthogonal experiment. The optimum extracting conditions were 60℃, pH 9, 1: 8 as the ratio of peanut cake weight to distilled water volume and extracting for one hour. Under these conditions, the protein content was 89.94% and the extracting rate of protein was 48.35%.关键词
冷榨花生饼/碱提/花生蛋白Key words
Cold pressed peanut cake/Alkaline extraction/Peanut protein分类
轻工业引用本文复制引用
段家玉,何东平,张声华..冷榨花生饼中蛋白质的碱提取工艺优化研究[J].山东农业科学,2011,(8):95-97,114,4.
