摘要
本研究采用超声波辅助DMBAC/异辛烷/正辛醇反胶束体系萃取大豆蛋白,对温度、KCl浓度、pH值、超声功率、时间五个因素进行了单因素研究,之后进行了正交试验,由试验结果可知,因素影响顺序为KCl浓度>温度>PH值>功率,KCl浓度、温度和PH值对后萃取率影响均为极显著,在最优条件(pH为7,KCl浓度为1 mol/L,功率为210W,温度为30℃)下进行验证试验,蛋白后萃取率为81.44%±0.26%。
In the study, ultrasonic auxiliary DMBAC/isooctane/n-octyl alcohol reverse micelle system was used to extract soybean protein, and effects of single factors （temperature, KCl concentration, pH value, ultrasonic power and time） on the extraction were tested. The orthogonal experiment indicated that influential order of the factors was KC1 concentration 〉 temperature 〉 pH value 〉 power. The effects of KCI concenlration and temperature and pH value were very significant. Under the optimal conditions （pH 7, KCl concentration lmol/L, power 210 W, temperature 30 ℃）, extracting rate was 81.44%±0.26%.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期130-133,196,共5页
Modern Food Science and Technology
基金
国家自然科学基金项目(20976037
21176058
31171790)
郑州市创新型科技人才队伍建设工程
河南省教育厅科学技术研究重点项目(12A550002)
河南工业大学博士基金项目(2010BS014)
