CAJ | 학술논문

以黄肉甘薯为材料，探索了水提法制备甘薯糖蛋白的工艺。通过单因素和正交试验，得出制备甘薯糖蛋白的最优工艺条件：物料粒度为80目，浸提时间为1h，浸提温度为50℃，料液比为1∶15，浸提次数为1次。在该优化条件下甘薯糖蛋白的含量为17.730mg/g。方差分析表明，物料粒度、浸提时间、浸提温度和料液比对甘薯糖蛋白提取率的影响均不显著。
이황육감서위재료，탐색료수제법제비감서당단백적공예。통과단인소화정교시험，득출제비감서당단백적최우공예조건：물료립도위80목，침제시간위1h，침제온도위50℃，료액비위1∶15，침제차수위1차。재해우화조건하감서당단백적함량위17.730mg/g。방차분석표명，물료립도、침제시간、침제온도화료액비대감서당단백제취솔적영향균불현저。
We studied the technology for extracting glycoprotein from yellow flesh sweet potato by water extraction. Based on the single factor and orthogonal experiments,we determined the optical extraction conditions: material granularity was about 80 meshes,extraction time 1.0 hour,extraction temperature 50℃,solid to liquid ratio 1∶15, and extraction once.Under the optimal conditions,the glycoprotein from sweet potato was up to 17.730mg/g.The variance analysis showed that material granularity,extraction time,extraction temperature and solid to liquid ratio had no significant effect on the extraction rate.