摘要
通过对味精渣蛋白质提取工艺的研究,获得最佳提取条件为:pH值为10、料水比1∶7、温度50℃、提取时间3h,提取率87%。此蛋白质的功能性较好,具有良好的开发前景。
The basic technology of extracting p rotein from residue of monosodium gl utamate was studied,obtaining optimum technology conditions.pH was 10,th e ratio of stuff to water was 1:7,temp erature was 50℃,extraction time was 3hours,the extracting rate of protein was 87%.The protein had quality function.This protein can be used widely with b road prospects.
出处
《食品科技》
CAS
北大核心
2003年第3期90-91,94,共3页
Food Science and Technology
关键词
水溶法
提取
味精渣
功能性评价
蛋白质
residue of monosodium glutamate
extraction
functional evaluation
