食品工业科技2012，Vol.33Issue(5)：280-284,5.
山核桃饼粕分离蛋白的提取工艺研究
Study on extraction process of protein isolation from pecan cake
杨瑾 1董明 1曹彬彬 1赵晓佳1
作者信息
- 1. 安徽农业大学茶与食品科技学院,安徽合肥230036
- 折叠
摘要
Abstract
Pecan meal as raw material,with the extraction technology of alkali solution and acid precipitation,alkali pH,solid-liquid ratio and alkali temperature were taken as test factors.Then regression model was established to aim at leaching rate of pecan protein and obtaining the best extraction technology by orthogonal rotation.The results showed that the best pecan meal extraction technology was as follows：pH was 9.0,solid to liquid ratio was 1：25 and temperature alkali was 57℃,the extraction rate could reach 56.88% under this condition.关键词
山核桃蛋白/二次正交旋转组合设计/提取工艺Key words
pecan protein/orthogonal rotation/extraction technology分类
轻工纺织引用本文复制引用
杨瑾,董明,曹彬彬,赵晓佳..山核桃饼粕分离蛋白的提取工艺研究[J].食品工业科技,2012,33(5):280-284,5.
