| 胡晚华,张世宏,何东平，等.超声波辅助提取茶叶籽蛋白工艺的研究[J].中国油脂,2013,38(7):.[HU Wanhua,ZHANG Shihong,HE Dongping,etc.Ultrasonic-assisted extraction of tea seed protein[J].China Oils and Fats,2013,38(7):.] |
| 超声波辅助提取茶叶籽蛋白工艺的研究 |
| Ultrasonic-assisted extraction of tea seed protein |
| |
| DOI： |
| 中文关键词: 茶叶籽蛋白 碱提 提取率 超声波辅助 |
| 英文关键词:tea seed protein alkaline extraction extraction rate ultrasonic-assist |
| 基金项目: |
|
| 摘要点击次数: 1361 |
| 全文下载次数: 0 |
| 中文摘要: |
| 研究了超声波辅助提取茶叶籽蛋白工艺中茶叶籽粕粒度、料液比、提取pH、提取温度、提取时间和超声频率对蛋白质提取率的影响。得出影响茶叶籽蛋白提取率的因素主次顺序为：提取pH>提取温度>提取时间>料液比>超声频率；最优提取工艺条件为：茶叶籽粕粒度60目，提取pH 95，料液比1∶14，提取温度45℃，提取时间1.5 h，超声频率35 kHz ；在最优提取条件下进行验证试验，茶叶籽蛋白的提取率为89.01%，蛋白质的含量为76%。 |
| 英文摘要: |
| The influencing factors including ultrasonic frequency, granularity of material, extraction temperature, extraction time, solid-liquid ratio and extraction pH were studied in the ultrasonic-assisted extraction process of tea seed protein. The results indicated that the most significant factor was extraction pH, followed by extraction temperature, extraction time, liquid-solid ratio and ultrasonic frequency, and the optimal extraction conditions were as follows: ultrasonic frequency 35 kHz, granularity of material 60 mesh, extraction pH 9.5, solid-liquid ratio 1∶14, extraction temperature 45℃, extraction time 1.5 h. Under the optimal conditions, the extraction rate of tea seed protein could reach 89.01% and the content of protein was 76%. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
