甘薯糖蛋白脱色工艺研究  

Study on bleaching of sweet potato glycoprotein

作　　者：罗仓学[1] 钱鑫[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品工业科技》2009年第9期214-216,共3页Science and Technology of Food Industry

基　　金：2005年陕西省自然科学基金项目(2005B07)

摘　　要：对甘薯糖蛋白提取过程中所得粗提物的脱色工艺条件进行了研究。通过单因素实验、正交实验及验证实验,获得了脱色的最佳工艺条件为:过氧化氢添加量为2mL/100mL,反应时间为3h,pH为9,反应温度为50℃。在该条件下,甘薯糖蛋白粗提取物脱色后白度平均可达到44.66,粗糖蛋白平均得率为1.97%。The technological conditions for oxidation H2O2 bleaching of crude extracting matter in the process of extracting sweet potato glycoprotein were studied in this paper. After using the experiments of single factor, orthogonal experiments and experiments of testification, the result showed that the best bleaching conditions are that the demand of oxidation H2O2 was 2mL/100mL, reaction time was 3h, pH was 9, reaction temperature was 50℃.Under this condition, the whiteness of crude sweet potato glycoprotein could reach to 44.66, and the average extracting rate was 1.97%.

关 键 词：甘薯 糖蛋白 脱色 白度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]