【摘要】 用碱从冷榨花生饼中初步提取花生蛋白是水酶法提取蛋白质的基础。对碱提取过程中影响蛋白质提出率的主要因素进行了正交试验,得出较佳提取条件为:pH 9,温度60℃,以1∶8的料液比(W/V)浸提1h,得到产品的蛋白含量为89.94%,得率为48.35%。更多还原

【Abstract】 Using alkaline to initially extract protein from the cold pressed peanut cake was the basis of aqueous enzymatic extraction of peanut protein.The main factors influencing the extraction yield of protein were analyzed by orthogonal experiment.The optimum extracting conditions were 60℃,pH 9,1∶8 as the ratio of peanut cake weight to distilled water volume and extracting for one hour.Under these conditions,the protein content was 89.94% and the extracting rate of protein was 48.35%.更多还原