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| Preparation of alcohol leached protein concentrate from cold pressed cake of Xanthoceras sorbifolia Bunge kernel |
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| DOI： |
| KeyWord:Xanthoceras sorbifolia Bunge kernel cold pressed cake alcohol leaching process alcohol leached protein concentrate |
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| Abstract: |
| 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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