【摘要】 以甘薯鲜叶为原料,研究了碱提酸沉法提取甘薯叶可溶性蛋白的工艺,通过单因素和正交实验,确定出提取甘薯叶可溶性蛋白的最佳工艺条件:提取液(0.05%NaHSO3)pH8.0,料液比(w/v)1∶4,打浆时间3min,酸沉pH4.5。该优化条件下可以得到纯度为50%～65%的甘薯叶可溶性蛋白,可溶性蛋白提取率为14%～18%。更多还原

【Abstract】 This work was focus on the study of browning of Dangshan pear juice concentrates during process. Colour development through the whole proess was measured by color index T440 ,total phenols,total amino acid,polyphenoloxidase, 5-hydroxymethyl furfural (5-HMF) and other facts .The results showed that during the process, the browning was mainly enzymtic before pre- concentrates; non-enzymatic and enzymatic browning contributed together between pre- concentrate and ultra filter; after ultra filter it was non-enzymatic completely.更多还原