学术
摘 要:
以莲子为原料，研究了料液比、pH值、提取温度、提取时间对莲子蛋白提取率的影响。在单因素试验分析基础上，进行了正交试验，同时考虑到实际操作可行性，最终确定莲子蛋白质最佳提取工艺条件为：料液比1：25，pH11.0，40℃条件下浸提3h，蛋白质提取率为86.45%。[著者文摘]
文章出处:
《食品科学》-2007年28卷9期 -144-147页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2007）09-0144-04
相关文章:
Study on Protein Extraction Technology from Lotus Seed
ZHANG Yu, ZHENG Tie-song, CHEN Jing （Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China）
Abstract:
The optimum extracting conditions of protein in lotus seed was studied in this paper. The influences of the ratio of lotus to solution （W/V）, pH, temperature and time on the extraction rate were investigated. On the basis of single factor test and the orthogonal test, the optimal working parameters were worked out. And considering the feasibility in industry, the optimum extracting conditions of protein are： lotus to solution ratio 1：25, pHI 1.0, 40 ℃ and extracting for 3 h. The extraction rate reaches 86.45%.[著者文摘]
Key words:
lotus seed; protein; orthogonal test; extraction rate
基金资助:
江苏省高校自然科学基础研究项目（07KJD550115）
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