超声波辅助花生蛋白提取工艺研究  

Study on Ultrasonic Assisted Extraction of Peanut Protein

作　　者：王芳[1] 陈晓燕[1] 

机构地区：[1]常州工程职业技术学院,江苏常州213164

出　　处：《化工设计通讯》2017年第12期133-134,共2页Chemical Engineering Design Communications

摘　　要：采用超声波辅助碱提酸沉法提取花生蛋白,在单因素实验的基础上,以花生蛋白的提取率为指标,对料液比、超声工作时间、间隙时间、超声总时间这四个因素采用正交试验优化花生蛋白的提取工艺,得到花生蛋白最佳提取工艺为:超声间隙时间2s,超声工作时间2s,超声总时间35min,料液比1∶10,最佳花生蛋白提取率为50.37%。Ultrasonic wave was used to assist alkali extraction and acid precipitation of peanut protein.On the basis of single factor experiment, the extraction of peanut protein rate as the index, the four factors of solid-liquid ratio, ultrasonic time, ultrasonic time interval, optimization of extraction process of peanut protein by orthogonal test, the optimal extraction process of peanut protein clearance .. ultrasonic time 2s, ultrasonic time 2s.The total ultrasonic time 35min, material liquid ratio 1：10.The best extraction rate of peanut protein was 50.37%.

关 键 词：花生蛋白 超声波 正交法 

分 类 号：TS201.1[轻工技术与工程—食品科学]