徐玥,张存劳,杨耿,等.碱提酸沉法提取牡丹籽饼中蛋白质的研究[J].中国油脂,2019,44(8):.[XU Yue, ZHANG Cunlao, YANG Gen,etc.Extraction of protein from peony seed cake by alkali extraction and acid precipitation method[J].China Oils and Fats,2019,44(8):.]
碱提酸沉法提取牡丹籽饼中蛋白质的研究
Extraction of protein from peony seed cake by alkali extraction and acid precipitation method
  
DOI:
中文关键词:  牡丹籽饼;牡丹籽蛋白;碱提酸沉法;正交试验
英文关键词:peony seed cake; peony seed protein; alkali extraction and acid precipitation; orthogonal experiment
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徐玥,张存劳,杨耿,等  
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中文摘要:
      以牡丹籽饼为原料,采用单因素试验和正交试验优化碱提酸沉法提取牡丹籽饼中蛋白质的工艺条件。结果表明:牡丹籽饼中蛋白质的最佳提取工艺条件为料液比1∶?12、碱液pH 8.5、提取时间60 min、提取温度45?℃,在此条件下牡丹籽蛋白提取率为(78.23±0.04)%;牡丹籽蛋白最佳酸沉条件为pH 4.0,此时蛋白沉淀率达(90.90±0.11)%。
英文摘要:
      The peony seed cake was used as material, and the extraction conditions of protein with alkali extraction and acid precipitation were optimized using single factor experiment and orthogonal experiment. The optimal extraction conditions of protein from peony seed cake were obtained as follows:solid-liquid ratio 1∶?12, alkaline solution pH 8.5, extraction time 60 min, extraction temperature 45?℃. Under these conditions,the yield of peony seed protein was(78.23±0.04)%. The optimal pH of acid precipitation was 4.0, and the precipitation rate of protein was(90.90±0.11)%.
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