食品科学2011，Vol.32Issue(22)：16-19,4.
L-半胱氨酸处理对玉米醇溶蛋白提取的影响
Effect of L-cysteine Treatment on Zein Extraction
摘要
Abstract
Based on one-factor-at-a-time experiments,process optimization for zein extraction using L-cysteine treatment followed by ultrasonic-assisted extraction was performed using an orthogonal array design.Zein extraction yield was investigated with respect to L-cysteine amount,ratio of liquid to material,ultrasonic treatment time,temperature and pH.The optimal process conditions for zein extraction were achieved as follows： L-cysteine amount 0.65%,ratio of liquid to material 7：1,ultrasonic treatment time 1.5 h,temperature 40 ℃,and pH 5.0.Under these conditions,the yield and purity of zein were 89.06% and 92.51%,respectively.关键词
L-半胱氨酸/玉米醇溶蛋白/提取Key words
L-cysteine/zein/extraction分类
轻工纺织引用本文复制引用
徐艳艳,李梦琴,任红涛,蔡花真..L-半胱氨酸处理对玉米醇溶蛋白提取的影响[J].食品科学,2011,32(22):16-19,4.基金项目
河南省教育厅自然科学研究计划项目 （）
河南农业大学重点学科资助项目 （）
