摘要
为了研究泡沫分离法提取杏仁蛋白的最佳工艺,在进料pH、进料浓度、鼓泡气速和鼓泡时间对杏仁蛋白分离效果影响的基础上,利用田口实验设计法建立了杏仁蛋白的两级泡沫分离工艺。结果表明,泡沫分离最佳工艺条件为:pH4.0、进料浓度6g/L、气速400mL/min,鼓泡时间10min。在该工艺条件下,一级泡沫分离所得杏仁蛋白的质量分数为75.23%,蛋白回收率为79.48%;二级泡沫分离所得杏仁蛋白的质量分数为84.71%,蛋白回收率为71.19%。实验结果表明,两级泡沫分离法可以作为分离杏仁蛋白的一种新方法。
In order to study the best process of extracting almond protein by foam separation method,the two stage foam separation process of almond protein was established by Taguchi test design method on the basis of the effect of feed p H,feed concentration,bubbling gas velocity and bubbling time on the separation effect of almond protein. The result showed that the optimal parameters for two-stage foam separation were obtained as follows： Feed p H4.0,feed concentration was 6 g/L,gas velocity was 400 m L/min,and bubble time was 10 min. Under these conditions,protein content was 75.23%,84.71%respectively and protein recovery rate was 79.48%,71.19% respectively at the one and two-stage foam separation.The results showed that the two-stage foam separation method could be used as a new method to separate almond protein.
作者
路帅
孙培冬
季晓彤
孙菡峥
LU Shuai;SUN Pei-dong;JI Xiao-tong;SUN Han-zheng(The Key Laboratory of Food Colloids and Biotechnology, Jiangnan University, Wuxi 214122, China;Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第12期200-204,共5页
Science and Technology of Food Industry
关键词
蛋白质
杏仁
泡沫分离
田口方法
protein
almond
foam separation
Taguchi method
