【摘要】 采用超声辅助技术从黑豆粉中提取黑豆蛋白,研究了超声提取温度、超声提取时间、液固比以及超声提取功率对黑豆蛋白提取效率的影响.结果表明:在pH7.5的条件下,最佳提取条件为液固比11.5,超声提取时间19 min,超声提取温度40℃,超声功率300 W,在此最佳条件下,蛋白质提取效率达到(50.25±0.48)%.与同样条件下的常规碱液提取相比,提取效率可提高10%~20%.更多还原

【Abstract】 The effects of the main factors such as temperature,time,liquid/solid ratio and ultrasonic power on the extraction rate of protein from black soybean flour with the assist of ultrasonic wave were investigated.The results showed that the optimum conditions were pH 7.5,liquid/solid ratio 11.5,time 19 min,temperature 40 ℃ and ultrasonic power 300 W.Under these conditions,the extraction rate was up to(50.25 ±0.48)%.Compared with traditional extraction with alkali solution,the extraction rate was increased by 10%~20%.更多还原