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| 美藤果蛋白的提取工艺及氨基酸组成分析 |
| Extraction process and amino acid composition of Sacha Inchi protein |
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| DOI： |
| 中文关键词: 美藤果蛋白 提取工艺 氨基酸组成 |
| 英文关键词:Sacha Inchi protein extraction process amino acid composition |
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| 中文摘要: |
| 以美藤果蛋白提取率为考察指标，在单因素实验的基础上，采用正交实验优化了碱溶酸沉法制备美藤果蛋白的工艺条件，并分析了美藤果蛋白的氨基酸组成。结果表明，美藤果蛋白的最优提取工艺条件为∶?料液比1∶?30，碱提时间2 h，碱提温度70?℃，碱提pH 9.0。在最优条件下，美藤果蛋白提取率为83.91%。美藤果蛋白的氨基酸组成种类齐全，必需氨基酸含量较高，是一类较优质的植物蛋白质资源。 |
| 英文摘要: |
| Based on single factor experiment, the preparation conditions of Sacha Inchi protein by alkali extraction and acid precipitation were optimized by orthogonal experiment with extraction rate as index, and amino acid composition of Sacha Inchi protein was also analyzed. The results showed that the optimal extraction conditions of Sacha Inchi protein were obtained as follows: ratio of solid to liquid 1∶?30, alkali extraction time 2 h, alkali extraction temperature 70?℃, alkali extraction pH 9.0.Under these conditions, the extraction rate of Sacha Inchi protein reached 83.91%. The Sacha Inchi protein contained relatively complete amino acid composition and it was rich in essential amino acids. The Sacha Inchi protein was a kind of valuable vegetable protein resource. |
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