棉籽粕脱酚方法的研究  

Study on Degossypol Methods of Coffonseed Cake

作　　者：刘福林[1] 孙居民[1] 杨文侠[1] 

机构地区：[1]石河子大学工学院食品科学系,832000

出　　处：《食品科学》1999年第11期29-30,共2页Food Science

摘　　要：采用热水、热碱、硫酸亚铁、米曲霉四种方法，对棉籽粕进行脱酚实验，结果热碱法去酚效果最佳。通过正交试验，热碱法脱酚的最适条件为ｐＨ值８～９，温度６０℃，时间３ｈ，最终棉籽蛋白液棉酚含量为１２ｐｐｍ，完全低于联合国咨询委员会规定的食用棉籽蛋白质中游离棉酚含量≤０．０６％标准。Hot water,hot aqueous alkali, ferrous sulfate aspergillus oryzae were used to degossypol from cottonseed cake.The optimum result came from the use of hot aqueous alkali.After orthogonal experiment the optimum condition was pH8 ~ 9.temperature 60℃.tirne 3hr. and the tinal gossypol content of aqueous cotton seed protein was 12ppm.This content was much lower than the standard of free gossypol content of edible cottonseed protein stipulated by UNCC.

关 键 词：棉籽粕 棉酚 脱毒 脱酚 棉籽蛋白 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS229[轻工技术与工程—食品科学与工程]