杏仁分离蛋白提取工艺的研究

Extraction of Separated Almond Protein

摘要:

本实验研究了碱液提取法提取杏仁分离蛋白的影响因素，通过试验，确定了提取杏仁分离蛋白的最佳工艺条件，即提取温度为40 ℃、pH为9.0、料液比为1:30、时间为60 min，在此条件下，蛋白质的提取率可达到74.80%.

Abstract:

This paper studied several influential factors in the extraction of almond separated protein using sodium hydroxide (NaOH) as extracting agent. The optimal temperature, solid-liquid ratio, pH value and extraction time were shown to be 40 ℃, 1:30, 10 and 60 min, respectively, under which the extraction ratio was up to 74.80%.