粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2012年
6期
58-61
,共4页
王喜刚%况楠%裴云生%史永革
王喜剛%況楠%裴雲生%史永革
왕희강%황남%배운생%사영혁
大豆分离蛋白%碱提%脱脂豆粕
大豆分離蛋白%堿提%脫脂豆粕
대두분리단백%감제%탈지두박
isolation soyprotein%alkali extraction%defatted soybean meal
介绍了大豆分离蛋白的生产工艺,以脱脂豆粕为原料,经过碱提、分离残渣、酸沉、分离蛋白、再干燥得到产品。其中,对从脱脂豆粕中碱提过程进行了重点研究,通过单因素和正交试验,确定了碱提的最佳条件:NaOH溶液质量浓度为1.0g/L,温度为50℃,时间为40min。
介紹瞭大豆分離蛋白的生產工藝,以脫脂豆粕為原料,經過堿提、分離殘渣、痠沉、分離蛋白、再榦燥得到產品。其中,對從脫脂豆粕中堿提過程進行瞭重點研究,通過單因素和正交試驗,確定瞭堿提的最佳條件:NaOH溶液質量濃度為1.0g/L,溫度為50℃,時間為40min。
개소료대두분리단백적생산공예,이탈지두박위원료,경과감제、분리잔사、산침、분리단백、재간조득도산품。기중,대종탈지두박중감제과정진행료중점연구,통과단인소화정교시험,학정료감제적최가조건:NaOH용액질량농도위1.0g/L,온도위50℃,시간위40min。
The production technology of isolation soyprotein was introduced and the process of extraction was mainly studied. Using defatted soybean meal as the starting material, the pro- tein was first solubilized in water. The solution was separated from the solid residue. Finally, the protein was precicipitated from the solution, separated and dried. The optimum conditions of soybean protein isolate extraction which were evaluated by single factor and orthogonal experi- ments was as follows. 1.0 g/L NaOH,50 ℃and 40 min.