| 燕麦麸皮浓缩蛋白提取工艺研究 |
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| 引用本文： | 管骁,姚惠源,陈正行.燕麦麸皮浓缩蛋白提取工艺研究[J].粮食与油脂,2005(12):17-19. |
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| 作者姓名： | 管骁 姚惠源 陈正行 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 以燕麦麸皮为原料,采用碱提酸沉法制备燕麦浓缩蛋白。浸提过程在单因素实验基础上, 通过正交实验优化工艺参数,实验结果表明:温度50℃,料液比l∶18,pH 9．6,浸提时间30 min,提 取液在pH4．0条件下沉淀制备蛋白效果最佳;在此条件下,蛋白提取率达46．73％,产品纯度为 74．36％。
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| 关 键 词： | 燕麦麸皮 浓缩蛋白 碱提酸沉法 |
| 文章编号： | 1008-9578(2005)12-0017-03 |
| 收稿时间： | 2005-10-13 |
| 修稿时间： | 2005年10月13 |
Study on Extraction Technology of Oat Bran Protein Concentrate |
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| GUAN Xiao,YAO Hui-yuan,CHEN Zheng-xing.Study on Extraction Technology of Oat Bran Protein Concentrate[J].Cereals & Oils,2005(12):17-19. |
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| Authors: | GUAN Xiao YAO Hui-yuan CHEN Zheng-xing |
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| Affiliation: | School of Food Science and Technology, Southern Yangtze University, Jiangsu Wuxi, 214036, China |
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| Abstract: | Oat bran protein concentrate was prepared by alkali extraction and acid precipitation. The extraction process was optimized by singal factor and orthogonal experiments, and the most suitable parameters for extracting oat bran protein were determined to be: extraction temperature 50℃, the ratio of material and water 1 : 18, pH 9.6, and extraction time of 30min. pH4.0 is preferable to any other pHs for the precipitation of oat bran protein in extraction supernatant. 46.73% proteins were extracted from oat bran, and the purity reached 74.36% under these conditions. |
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| Keywords: | oat bran protein concentrate alkali extraction and acid precipitation |
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