超声波对棉籽蛋白萃取过程的强化  

Influences of ultrasonic wave on the extraction of cottonseed protein

作　　者：崔志芹[1] 王志祥[1] 史美仁[2] 

机构地区：[1]中国药科大学药学院,南京市210009 [2]南京工业大学化学化工学院,南京市210009

出　　处：《中国油脂》2006年第6期60-62,共3页China Oils and Fats

摘　　要：考察了超声波对棉籽蛋白萃取的强化作用。采用超声波对棉籽蛋白进行萃取时，蛋白质萃取率可提高10％～20％，且萃取时间大为缩短。随着超声波强度的提高，蛋白质萃取率增大，当声强超过3W／cm^2时，声强的作用不明显，萃取率趋于稳定。超声波的影响程度与棉籽粕的粒径有关，随着粒径的减小，超声波的影响随之减弱。The influences of ultrasonic wave on the extraction of cottonseed protein were studied. Compared with traditional extraction with alkali solution, the protein extraction efficiency was increased by 10% ～ 20% and extraction time was decreased with ultrasonic wave. The extraction efficiency increased with the increase of ultrasonic intensity until it was 3 W/cm^2. The influence was different for different particle size. The bigger the particle was, the stronger the influence was.

关 键 词：棉籽蛋白 超声波 萃取率 

分 类 号：TQ936[化学工程]