大豆粕制备大豆蛋白的研究
Preparation of soybean peptides with soybean-meal
采用碱溶酸沉法从大豆粕中提取食用蛋白，对原料前处理方法、各蛋白浸出工艺参数进行了优选，最终确定了从大豆粕中提取蛋白的最佳工艺参数。在反应中，各因素对蛋白得率的影响大小顺序是，碱提PH>温度>料液比>浸泡时间。最佳工艺参数为碱提液PH：8.0温度：50℃、料液比：1：8，浸泡时间：2 h。
Uses the alkali dissolved from acid extract of soybean meal consumption of protein, pre-treatment method for raw materials, the protein extraction process parameters were optimized, and ultimately determined to extract from the soybean meal protein, the best process parameters. In the reaction, the yield on the effects of protein the size of the order is that the alkaline extraction PH> temperature> liquid ratio> soaking time. The best process parameters for the alkali extract of PH: 8.0, temperature: 50 ℃,liquid ratio: 1:8, soaking time: 2 h.
于万勋、徐凌飞、赵颖、喻修健、张波
生物化学生物工程学植物学
碱溶酸沉大豆粕食用蛋白
he alkali dissolves and the acid to sinksoybean-mealedible protein
于万勋,徐凌飞,赵颖,喻修健,张波.大豆粕制备大豆蛋白的研究[EB/OL].(2009-06-01)[2025-07-17].http://www.paper.edu.cn/releasepaper/content/200906-12.点此复制
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