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Position: Home > Articles > Extraction of Leaf Protein From Modern-slam Journal of China Agricultural University 1999,4 (4) 94-98

营养酸模叶蛋白提取工艺

作  者:
邓勇;唐建涛;沈群
单  位:
中国农业大学食品学院
关键词:
营养酸模;叶蛋白;提取工艺;得率;提取率
摘  要:
研究用加热法、酸碱法、酸化加热法和发酵酸法从营养酸模中提取叶蛋白的工艺。结果表明酸化加热法是一种提取效果好,且简单易行的方法。用该方法(pH=4.0,72℃)进行营养酸模叶蛋白的提取,叶蛋白质量分数达到63.23%,提取率达到36.09%,得率达到1.82%。
译  名:
Extraction of Leaf Protein From Modern-slam
作  者:
Deng Yong; Tang Jiantao; Shen Qun(College of Food Science and Engineering,CAU)
关键词:
modern-slam; leaf protein; extraction; ratio of obtaining; ratio of extraction
摘  要:
The extraction of leaf protein from modern-slam was studied with the thermalmethod, acid-base method, acidified thermal method and fermented acid one. Theexperiment results showed that the acidified thermal one (pH=4.0, 72℃) is available to getthe protein content of the product 63. 23%, the ratio of extraction 36. 09% and the ratio ofobtaining 1.82%.

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