Optimization of Extraction Process of Protein Isolate from Mung Bean

被引：27

作者：

Wang, Mei ^{[1
]}

Jiang, Lianzhou ^{[1
]}

Li, Yang ^{[1
]}

Liu, Qi ^{[1
]}

Wang, Shengnan ^{[1
]}

Sui, Xiaonan ^{[1
]}

机构：

[1] NE Agr Univ, Food Sci Coll, Harbin 150030, Peoples R China

来源：

CEIS 2011 | 2011年 / 15卷

关键词：

Aalkali extraction and acid precipitation; Mung bean protein isolate; Response surface analysis;

D O I：

10.1016/j.proeng.2011.08.973

中图分类号：

TP [自动化技术、计算机技术];

学科分类号：

0812 ;

摘要：

Protein was extracted from mung bean by water. Study the best parameter extraction. Based on single factor experiments, investigated liquid ratio, extraction temperature, extraction ph, settlement ph, and extraction time. Design by design expert to optimize the response of the face of extraction of technology. Optimal parameters: Liquid ratio of 10%, extraction temperature 31.74 degrees C, extraction ph 8.97, settlement ph 4.4, extraction time 33.24min. (C) 2011 Published by Elsevier Ltd. Selection and/or peer-review under responsibility of [CEIS 2011]

引用

页数：9

共 6 条

[1]

ADSULE R N, 1986, Critical Reviews in Food Science and Nutrition, V25, P73

[2] Advances in Aqueous Extraction Processing of Soybeans [J].

Campbell, K. A. ;

Glatz, C. E. ;

Johnson, L. A. ;

Jung, S. ;

de Moura, J. M. N. ;

Kapchie, V. ;

Murphy, P. .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2011, 88 (04) :449-465

[3]

Huang Y, 2006, SAS ANAL METHOD APPL

[4]

[宋玉卿 SONG Yuqing], 2008, [食品科学, Food Science], V29, P261

[5]

Wang Fei, 2000, JIANGSU POLYTECHNIC, V21, P39

[6]

[易建华 YI Jianhua], 2007, [中国油脂, China Oils and Fats], V32, P27

← 1 →