大豆水溶性蛋白提取工艺优化

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英文篇名：Optimization of soybean water-soluble protein extraction process 作者：郝怡宁 ; 初晨露 ; 陈尚兵 ; 陆晨浩 ; 邢常瑞 ; 袁建 英文作者：HAO Yining;CHU Chenlu;CHEN Shangbing;LU Chenhao;XING Changrui;YUAN Jian;School of Food Science and Engineering,Nanjing University of Finance and Economics; 关键词：大豆 ; 水溶性蛋白 ; 工艺优化 英文关键词：soybean;;water-soluble protein;;process optimization 中文刊名：ZYZZ 英文刊名：China Oils and Fats 机构：南京财经大学食品科学与工程学院; 出版日期：2019-05-13 出版单位：中国油脂 年：2019 期：v.44;No.339 基金：国家重点研发计划(2016YFD0401603,2017YFD0401404);; 江苏省高校优势学科建设工程资助项目(PAPD) 语种：中文; 页：ZYZZ201905017 页数：3 CN：05 ISSN：61-1099/TS 分类号：79-81

摘要

以大豆为原料,研究大豆水溶性蛋白最佳提取工艺。采用单因素实验研究料液比、提取温度、提取时间对大豆水溶性蛋白含量的影响。采用正交实验优化大豆水溶性蛋白提取工艺条件。结果表明:在料液比1∶40、提取时间120 min、提取温度30℃条件下,大豆水溶性蛋白含量可达34. 63%。
        The optimal extraction process of soybean water-soluble protein was studied using soybean as raw material. Single factor experiment was used to study the effects of solid-liquid ratio,extraction temperature and extraction time on the content of soybean water-soluble protein. Then the extraction conditions of soybean water-soluble protein were optimized by orthogonal experiment. The results showed that the content of water-soluble protein reached 34. 63% under the conditions of solid-liquid ratio 1∶ 40,extraction time 120 min and extraction temperature 30 ℃.

引文

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