非水法面筋提取的研究  

作　　者：丁玉庭[1] 邹礼根[1] 陈艳[1] 殷亚峰[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,杭州310032

出　　处：《食品工业科技》2004年第3期96-97,共2页Science and Technology of Food Industry

摘　　要：采用乙醇溶液对面粉中面筋的提取做了初步研究和探讨,选择不同的乙醇溶液浓度、温度、pH和提取时间得到工艺参数,再进行正交实验优化,得到的最佳提取工艺条件为乙醇浓度55%、温度45℃、pH4.0、提取时间2h。The project of this study was to determine the optimum extract process of gluten from wheat flour with alcohol solution. The effects of alcohol concentration ,temperature, pH and time on the gluten extraction were carried out. Then, the optimum extract process of gluten was determined with orthogonal experiments L9(34).The results showed that the optimal extract parameters were alcohol concentration 55%, temperature 45℃, pH 4.0 and extract time 2h respectively.

关 键 词：乙醇溶液 面粉 面筋 提取工艺 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]