温度对菜籽蛋白质及植酸萃取率的影响  

TEMPERATURE EFFECTS ON THE EXTRACTION OF RAPESEED PROTEIN AND PHYTIC ACID

作　　者：王车礼[1] 史美仁[1] 

机构地区：[1]南京化工大学化工分离研究所,南京210009

出　　处：《天然产物研究与开发》1997年第3期74-76,共3页Natural Product Research and Development

摘　　要：本文考察了pH=11.5和pH=12.0时,双液相萃取菜籽粕的蛋白质及植酸萃取率随温度变化的情况,提出pH=12.0,温度为40℃作为萃取菜籽蛋白的适宜条件。在该条件下,菜籽蛋白质的萃取率为71.5％,植酸率33.6％。The effect of the temperature on the rapeseed protein and phytic acid extractabilities of the two -phase extracted rapeseed meal at pH = 11. 5 and pH = 12. 0 were studied .The optimum conditions for the rapeseed protein extraction were pH=12. 0,and 40℃. Over 70% of the protein in the meal was extracted with a phytic acid extractabiliy of about 34% under the optimum conditions.

关 键 词：菜籽饼粕 菜籽蛋白 碱液萃取 植酸 

分 类 号：TQ914.3[化学工程]