冷榨花生饼中蛋白质的碱提取工艺优化研究  

Optimization of Protein Extraction Technology with Alkaline from Cold Pressed Peanut Cake

作　　者：段家玉[1] 何东平[2] 张声华[3] 

机构地区：[1]临沂大学,山东临沂276000 [2]武汉工业学院,湖北武汉430023 [3]华中农业大学,湖北武汉430070

出　　处：《山东农业科学》2011年第8期95-97,114,共4页Shandong Agricultural Sciences

摘　　要：用碱从冷榨花生饼中初步提取花生蛋白是水酶法提取蛋白质的基础。对碱提取过程中影响蛋白质提出率的主要因素进行了正交试验,得出较佳提取条件为:pH 9,温度60℃,以1∶8的料液比(W/V)浸提1h,得到产品的蛋白含量为89.94%,得率为48.35%。Using alkaline to initially extract protein from the cold pressed peanut cake was the basis of aqueous enzymatic extraction of peanut protein. The main factors influencing the extraction yield of protein were analyzed by orthogonal experiment. The optimum extracting conditions were 60℃, pH 9, 1 ： 8 as the ratio of peanut cake weight to distilled water volume and extracting for one hour. Under these conditions, the protein content was 89.94% and the extracting rate of protein

关 键 词：冷榨花生饼 碱提 花生蛋白 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]