摘要
以市售豆粕为原料优化蛋白浓缩工艺,考察超声辅助醇洗法浓缩过程中:原料粒度、超声功率、液料比等因素对浓缩豆粕蛋白含量的影响。在单因素的试验基础上,选择原料粒度、超声功率、液料比进行响应面分析试验,通过建立二次回归方程,对响应面分析可得到浓缩豆粕蛋白的优化组合条件。结果表明:原料粒度为20目,液料比为5︰1(mL/g),超声功率为250 W,此工艺条件下得到的豆粕中蛋白含量为63.88%。
To concentrate protein using the commercial soybean meal as a raw material, the effect of particle size, ultrasonic power, liquid to solid ratio on the protein concentration were investigated. On an experimental basis of a single factor, selecting particle size, ultrasonic power, liquid to solid ratio of response surface analysis tests to establish quadratic regression equation. The result were as follows： particle size 20 mesh, liquid to solid ratio 5︰1（mL/g）, ultrasonic power 250 W. Under this condition, the protein percentage of rapeseed meals was 63.88%.
作者
张媛娥
李文松
李维
占剑峰
ZHANG Yuane;LI Wensong;LI Wei;ZHAN Jianfeng(College of Life Science, Huanggang Normal University （Huanggang 438000;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains （Huanggang 438000)
出处
《食品工业》
CAS
北大核心
2018年第4期79-82,共4页
The Food Industry
基金
黄冈师范学院博士基金项目(2015002803)
大别山特色资源开发湖北省协同创新中心团队项目(2015TD07)
关键词
豆粕
超声
醇洗
蛋白
浓缩
soybean meal
ultrasonic
alcohol washing
protein
concentration
