| Globulin and albumin were extracted from low temperature soybean meal and high temperature soybean meal by water. The extraction technologies were optimized by single factor experiment and orthogonal experiment, at the same time, the impact of pH on the extraction rate of protein was studied. The results showed that the optimal water extraction conditions of albumin from low temperature soybean meal and high temperature soybean meal were obtained as follows: ratio of material to liquid 1∶12, extraction time 2.0 h, extraction temperature 45℃, and the extraction rates of albumin respectively were 66.41% and 24.89% under these conditions. The optimal water extraction conditions of globulin from low temperature soybean meal were obtained as follows: ratio of material to liquid 1∶8, extraction time 3.0 h, extraction temperature 50℃, mass fraction of NaCl 4%, and the extraction rate of globulin was 2186% under these conditions. The optimal water extraction of globulin from high temperature soybean meal were obtained as follows: ratio of material to liquid 1∶14, extraction time 20 h, extraction temperature 50℃, mass fraction of NaCl 4%, and the extraction rate of globulin was 1698% under these conditions. Under the optimal extraction conditions, the extraction rates of albumin from low temperature soybean meal were increased by 0.65, 4.99, 10.59, 8.91, 10.99 percentage points at pH 7-11, respectively; the extraction rates of albumin from high temperature soybean meal were increased by 2.46, 10.29, 26.24, 37.86 percentage points at pH 8-11, separately; the extraction rates of globulin from low temperature soybean meal and high temperature soybean meal were improved by 7.74, 13.30, 2.94 percentage points and 4.45, 5.13, 3.27 percentage points at pH 4-6, respectively. |
