番木瓜籽蛋白质的提取工艺及其功能性质OA北大核心CSCDCSTPCD
Extraction and functional properties of protein from the seeds of Carica papaya L.
以番木瓜籽为原料,经脱脂以酸沉碱溶法提取其中的蛋白质,并研究其乳化、起泡等功能性质.结果表明,最佳的提取工艺条件:料液比1∶40,pH为9.3,温度50℃,碱提时间120 min时最高提取率达到48.53％.番木瓜籽蛋白质的乳化性及稳定性随着蛋白质的浓度升高而升高,在pH3时最小,其乳化性在NaCl浓度为0.2％时最大,而稳定性呈下降趋势;起泡性及稳定性随蛋白浓度升高而升高,在pH3.0,其起泡性和泡沫稳定性最小,在离子浓度(NaCl)为0.2 …查看全部>>
Protein from the seeds of Carica papaya L.was extracted with alkali solution and acid experimental methods after that the oil was taken off using soxhlet extraction.The results showed that the best extraction conditions were solid to liquid ratio of 1∶40,alkali mention pH9.3,the alkaline extraction temperature of 50 ℃,alkaline extraction time 120 min with extraction rate of 48.53％.The functional properties of protein were also evaluated.The emulsification an…查看全部>>
王标诗;曾亿均;娄孟;江敏;胡小军;彭元怀;杨娟
岭南师范学院化学化工学院,广东湛江524048岭南师范学院化学化工学院,广东湛江524048岭南师范学院化学化工学院,广东湛江524048岭南师范学院化学化工学院,广东湛江524048岭南师范学院化学化工学院,广东湛江524048岭南师范学院化学化工学院,广东湛江524048岭南师范学院化学化工学院,广东湛江524048
轻工纺织
番木瓜籽蛋白质提取乳化性起泡性
seeds of Carica papaya L.proteinextractionemulsibilityfoamability
《食品工业科技》 2017 (14)
181-187,7
广东省自然科学基金项目(2016A030307018)岭南师范学院热带与南海资源协同创新中心项目(CIL1503)岭南师范学院自然科学培育项目(YL1403).
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