| 新疆甜杏仁分离蛋白提取工艺研究 |
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| 引用本文： | 俞雅琼,于辉,高蕾,陈旭,杨海燕. 新疆甜杏仁分离蛋白提取工艺研究[J]. 新疆农业大学学报, 2009, 32(4): 31-34 |
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| 作者姓名： | 俞雅琼 于辉 高蕾 陈旭 杨海燕 |
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| 作者单位： | 新疆农业大学,食品科学学院,乌鲁木齐,830052 |
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| 基金项目： | 新疆维吾尔自治区重大专项 |
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| 摘 要： | 采用碱溶酸沉原理，通过单因素实验和正交实验，确定了杏仁分离蛋白一次碱提最佳工艺条件为：固液比1：30，pH值8．5、温度50℃、时间70min，对一次提取残渣进行二次提取后，最终蛋白质提取率可达84．3％，蛋白质含量为63．2％。
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| 关 键 词： | 杏仁 提取 分离蛋白 |
A Study Extraction of Protein Separated from Sweet Almond in Xinjiang |
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| YU Ya-qiong,YU Hui,Gao Lei,Chen Xu,YANG Hai-yan. A Study Extraction of Protein Separated from Sweet Almond in Xinjiang[J]. Journal of Xinjiang Agricultural University, 2009, 32(4): 31-34 |
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| Authors: | YU Ya-qiong YU Hui Gao Lei Chen Xu YANG Hai-yan |
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| Affiliation: | (College of Food Science,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | This paper adopted the theory of solubization and acid precipitation to determine the optimum conditions of first alkaline extraction about almond separated protein： the ratio of solid to liquid 1 ： 30,the extraction pH 8.5,the temperature of extraction 50 ℃ and the extraction time 70 min are obtained by both single factor experiment and orthogonal expreriment to further extract the residue. At last the maximum of extracting ratio is 84.3 %, and protein evel is 63.2%. |
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| Keywords: | almond extraction separated protein |
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