食品工业科技Issue(11)：253-256,4.
响应面优化超声波辅助水酶法提取花生蛋白工艺
Optimization of extraction of peanut protein with ultrasonic-assisted aqueous enzymatic methods by response surface methodology
齐宝坤 1江连洲 1李杨 2韩宗元1
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨150030
- 2. 国家大豆工程中心,黑龙江哈尔滨150030
- 折叠
摘要
Abstract
Based on single factor experiment,the amount of complex enzymes,the optimum ultrasonic pre-irradiation temperature,time,enzyme hydrolysis pH,enzyme hydrolysis temperature and reaction time were chosen as influencing factors and the peanut protein yield was selected as response value.The optimum extraction conditions were as follows：amount of complex enzymes 1.59%,enzyme hydrolysis temperature 56.5℃,reaction time 3.9h,the ratio of material to liquid 1∶ 4.4 and enzyme hydrolysis pH 9.0.The peanut protein yield was 94.31%±0.37%.关键词
花生蛋白/超声波/水酶法Key words
peanut protein/ultrasonic pre-irradiation/aqueous enzymatic method分类
轻工纺织引用本文复制引用
齐宝坤,江连洲,李杨,韩宗元..响应面优化超声波辅助水酶法提取花生蛋白工艺[J].食品工业科技,2011,(11):253-256,4.
