大豆蛋白质的溶出工艺研究  

Study on the Extracting Process of Soybean Protein

作　　者：邹险峰[1] 吴琼[1] 陈丽娜[1] 

机构地区：[1]长春大学农产品深加工重点实验室,长春130022

出　　处：《长春大学学报》2011年第8期57-59,共3页Journal of Changchun University

基　　金：吉林省教育厅"十二五"科学技术研究项目(2011218)

摘　　要：采用凯氏定氮法和Bradford法测定蛋白质含量,计算大豆浆液中大豆蛋白质的溶出率。通过对NaCO3浓度、料液比、浸泡时间和温度的改变优化大豆蛋白质的溶出条件。结果表明,在常温下最佳的浸泡条件为0.4%的NaCO3和16h的浸泡时间,根据对浆料蛋白浓度的要求选择适当的料液比,在50℃条件下浸泡时间减少到6h。Kjeldahl and Bradford methods are applied to determine soybean protein content and calculate extracting rate of soybean protein in serosity. Optimization on extracting condition of soybean protein is done through changing NaCO3 concentration, solid-liquid ratio, soaking time and temperature. The results show that the optimum conditions are as follows： 0.4% of NaC03 concentration, soaking time 16h, proper solid-liquid ratio should be chosen according to concentration of serosity, and the soaking time is decreased to 6h under the condition of 50℃.

关 键 词：大豆蛋白质 蛋白含量 溶出率 

分 类 号：S565.1[农业科学—作物学] Q51[生物学—生物化学]