摘要
采用水煮提取工艺,以猪骨中蛋白质的提取率为主要指标,对猪骨中蛋白质的提取工艺进行优化。结果表明,猪骨蛋白的最佳提取工艺为料水比1∶7(m∶V),提取温度100℃,提取时间150min。该条件下猪骨蛋白的提取率为28.45%。
The extraction rate of pig bones protein using boiled method was studied, and the extraction process of pig bones protein was optimized. The result showed that, the optimal parameter were： the ratio of material to water 1 ： 7（m ： V）, extraction temperature 100 ℃, extraction time 150 min. Under this condition, the extraction rate reached 28.45%.
出处
《食品与机械》
CSCD
北大核心
2013年第5期220-222,共3页
Food and Machinery
关键词
猪骨
蛋白质
提取
工艺优化
pig bones
protein
extraction
process optimization
