摘要
该文首次提出了以低温预榨花生饼为原料,经Viscozyme酶预处理后再碱溶酸沉提取蛋白质的新工艺,研究了酶处理条件对花生蛋白提取率的影响,通过中心组合试验设计和响应面分析优化的试验结果是:当花生饼浓度为15%,温度为45℃,酶用量1.26%,pH值为4.3,反应时间为134min时,蛋白提取率为79.38%,而未用酶处理者蛋白提取率为58.35%,表明酶法预处理花生饼可以显著改善花生蛋白的提取效果。
A new process that defatted peanut was pretreated by Viscozyme L before extraction of the protein with a method of alkali solution-acid precipitate was put forward,and the effects of the enzyme pretreatment conditions on the extraction rate of peanut protein was researched by central composite design experiments and Response Surface Methodology(RSM).Results showed that the extraction rate of peanut protein was 79.38%under the optimum pretreatment conditions:15%(m/V)content of defatted peanut flour suspensio...
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第3期287-290,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
河南省教育厅2008科技攻关项目(2008A550007)
