摘要
采用碱酶法提取海带蛋白,从温度、料液比、pH、酶添加量、提取时间等五方面,对其提取工艺进行了研究。经单因素及响应面实验得出,海带蛋白的最佳提取条件为:温度50℃,液料比75,pH值11,酶添加量335u/g,提取时间5h。
Protein was extractied using alkali-enzymatic method from kelp.Based on the single factor tests, the effects of temperature, ratio of powder-liquid, pH value, additive amount of cellulose and extraction time on extraction rate of kelp protein were studied by response surface methodology （ RSM）.The result showed that the optimum values extraction conditions were as follows： temperature 50~C, ratio of powder-liquid 1：75, pHI 1,additive amount of cellulase 335u/g, extraction time 5h.
出处
《山东食品发酵》
2013年第3期17-22,共6页
Shandong Food Ferment
关键词
海带蛋白
提取工艺
响应面
kelp protein
extraction technology
response surface methodology
