碱法提取麦糟蛋白的影响因素研究  

A Study on the Influence Factors of Extracting Protein from Brewers Grain by Alkali

作　　者：郭健[1] 邱雁临[1] 许剑秋[1] 

机构地区：[1]湖北工学院,湖北武汉430068

出　　处：《粮食与饲料工业》2001年第11期44-45,共2页Cereal & Feed Industry

摘　　要：对碱法提取麦糟蛋白的影响因素进行了研究。试验结果表明 :影响蛋白质收得率的因素按主次排序分别为pH值 ,温度 ,料液比 。The influence factors of extracting protein from brewers grain by alkali were studied. The results showed that the sequence of the influence factors would be ranged as following:pH value,temperature,rate of solvent and brewers grain and time.

关 键 词：麦糟蛋白 碱法提取 影响因素 啤酒糟 副产物 

分 类 号：TQ914[化学工程]