| 郭莹莹，刘玉兰，程永仙，李高英，沈延民.文冠果种仁冷榨饼制取醇洗浓缩蛋白的研究[J].中国油脂,2017,42(02):.[GUO Yingying, LIU Yulan, CHENG Yongxian, LI Gaoying, SHEN Yanmin.Preparation of alcohol leached protein concentrate from cold pressed cake of Xanthoceras sorbifolia Bunge kernel[J].China Oils and Fats,2017,42(02):.] |
| 文冠果种仁冷榨饼制取醇洗浓缩蛋白的研究 |
| Preparation of alcohol leached protein concentrate from cold pressed cake of Xanthoceras sorbifolia Bunge kernel |
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| DOI： |
| 中文关键词: 文冠果种仁 冷榨饼 醇洗工艺 醇洗浓缩蛋白 |
| 英文关键词:Xanthoceras sorbifolia Bunge kernel cold pressed cake alcohol leaching process alcohol leached protein concentrate |
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| 中文摘要: |
| 以文冠果种仁冷榨饼为原料，利用醇洗工艺制取醇洗浓缩蛋白。通过单因素试验和正交试验得到的最佳工艺条件为：乙醇体积分数55%，醇洗时间60 min，醇洗温度50?℃，液料比10∶?1，醇洗次数2次。各因素对蛋白质含量的影响大小顺序依次是乙醇体积分数>醇洗温度>液料比>醇洗时间。在最佳工艺条件下所得文冠果种仁醇洗浓缩蛋白的蛋白质含量为67.80%，氮溶解指数(NSI)为35.10%。文冠果种仁醇洗浓缩蛋白是一种优质的食用浓缩蛋白。 |
| 英文摘要: |
| With cold pressed cake of Xanthoceras sorbifolia Bunge kernel as raw material, the alcohol leached protein concentrate was prepared by alcohol leaching process. The optimal process conditions were obtained by single factor experiment and orthogonal experiment as follows: ethanol volume fraction 55%, alcohol leaching time 60 min, alcohol leaching temperature 50?℃, ratio of liquid to material 10∶?1 and alcohol leaching times twice. The effect of ethanol volume fraction on the protein content was the greatest, followed by alcohol leaching temperature, ratio of liquid to material and alcohol leaching time. Under the optimal conditions, the protein content of the alcohol leached protein concentrate was 67.80% and NSI was 35.10%. Alcohol leached protein concentrate from cold pressed cake of Xanthoceras sorbifolia Bunge kernel was a kind of high quality edible protein concentrate. |
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