食品与机械2017，Vol.33Issue(11)：173-178,6.
高粱醇溶蛋白提取工艺及其功能特性研究
Study on the extraction technology and functional properties of gliadin from sorghum
摘要
Abstract
The optimum conditions for the preparation of sorghum gliadin by ultrasonic assisted enzymatic method were studied by single factor and response surface test.The effects of standing time and temperature on the oil retention and water holding capacity of gliadin were studied.The results showed that the optimum conditions were as followed:enzyme dosage 1％,enzyme action time 3 h,ultrasonic action time 19 min,ethanol concentration 60％,the maximum extraction rate under the conditions of (7.19±0.36)％.At the temperature of 35 ℃and standing time of 40 min,the maximum oil holding capacityof sorghum gliadin was (2.84 ± 0.15) g/g and the maximum water holding capacity was (2.78 ±0.09) g/g.关键词
高粱/醇溶蛋白/提取/功能特性Key words
sorghum/gliadin/extraction/Functional characteristics引用本文复制引用
刘丹,刘剑利,王帅,曹向宇..高粱醇溶蛋白提取工艺及其功能特性研究[J].食品与机械,2017,33(11):173-178,6.基金项目
国家自然科学基金面上项目(编号:31770017) （编号:31770017）
辽宁省农业领域青年科技创新人才培养资助计划项目(编号:2015013) （编号:2015013）
辽宁省高等学校优秀人才支持计划项目(编号:LJQ2013002) （编号:LJQ2013002）
