摘要
用微碱性溶液提取糖蛋白,采用单因素试验和4因素3水平正交试验,研究提取时间、提取温度、料液比(g/mL)和提取pH值对糖蛋白提取率的影响。试验结果表明,微碱法提取山药糖蛋白的最优工艺条件为:提取温度为60℃、提取时间为2.0h、提取料液比(g/mL)为1:15、pH值为10,此时山药糖蛋白最高提取率为0.74%。
The study adopts the micro alkaline solution to extract the glycoprotein. Using the methods of single factor test and orthogonal design test of L9（3^4）, to study the effects of the extraction time, extraction temperature, the ratio of sample to water, and the solution pH on the extraction rate of the glycoprotein. The experimental results show that the best technological conditions of extracting glycoprotein from yam are that： the extraction temperature is 60 %, the extraction time is two hours, the ratio of sample to water is 1：15（g/mL）, the solution pH is 10, when the highest extracting rate of yam glycoprotein is 0.74%.
出处
《食品科技》
CAS
北大核心
2012年第3期206-209,共4页
Food Science and Technology
关键词
山药
糖蛋白
正交试验设计
Chinese yam
glycoprotein
orthogonal experiment
