水剂法同时提取核桃仁油脂及蛋白质研究  

Study on the Aqueous Extraction of Oil and Protein From Walnut Kernel

作　　者：史双枝[1] 杨艳斌[1] 刘忆冬[1] 陈慧[1] 

机构地区：[1]石河子大学食品学院

出　　处：《食品与发酵工业》2009年第5期191-193,198,共4页Food and Fermentation Industries

基　　金：石河子大学高层次人才科研启动资金资助

摘　　要：研究了水剂法提取核桃油及蛋白质的工艺中料液比、兑水pH、浸提温度、浸提时间对油脂提取率的影响。结果表明:最佳工艺条件为,料液比(g:mL)1∶3,兑水pH5.5,浸提温度60℃,浸提时间8h。该工艺条件下油脂得率为19.52%,蛋白质得率为10.81%,并利用冷冻干燥法得到蛋白粉。Aqueous extraction of oil and protein from walnut kernel was mainly investigated. The influences of the ratio of solid to liquid, pH, extracting temperature,extracting time on the oil yield were studied based on one factor tests. The results indicated that the optimum conditions were. ratio of solid to liquid 1 ： 3, extracting temperature 60℃ ,extracting time 8h, pHS. 5 ,under these conditions the walnut oil rate was 19. 52 %, the yield was 10.81% ,and freeze--drying method was used to obtain protein.

关 键 词：核桃油 核桃蛋白 水剂法 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936[轻工技术与工程—食品科学与工程]