摘要
巴旦杏仁营养丰富,含有20.81%的蛋白质、58.02%的脂肪,还含有糖类、维生素、矿物质等营养成分,是一种优质的植物蛋白质食品。本文以巴旦杏粕为原料,研究了巴旦杏蛋白粉的制备工艺。主要利用碱性溶液溶解蛋白质,除去一些不溶性的大分子物质,再利用酸性溶液使蛋白质在等电点凝沉,除去可溶性的小分子物质,再经离心、水洗、干燥等工序,即可制得巴旦杏蛋白粉。通过单因素实验和正交试验设计,确定了最佳浸提工艺为:浸提温度50℃,浸提时间2.0h,pH9.0,液料比20:1(v/w),蛋白质提取率可达62.7%。
Amygdalus communis L.is rich in nutrition,it consists of 20.81% protein,58.02% fat as well as carbonhydrates,vitamin,minerals,etc.It is a good plant-protein.In this paper,Amygdalus communis L.nuts were used as raw material to study the preparation technology of protein powder.Alkaline was used to dissolve protein and acid was used to precipitate protein,then through centrifugation,wash,dry,the final protein powder was obtained.By single-factor experiment and ways of orthogonal test,the optimal technological...
出处
《中国食品添加剂》
CAS
北大核心
2009年第6期118-120,109,共4页
China Food Additives
基金
新疆农业大学校前期资助课题"巴旦杏功能食品的研制"
关键词
巴旦杏
蛋白粉
制备工艺
amygdalus communis L.
protein powder
preparation technology
