Enzymatic preparation of protein from sesame cake

MA Xiao- ke; WANG Zhen- bin; ZHU Meng-xin; LIN Xiao-ming; WANG Lin; WANG Gan

doi:10.13386/j.issn1002-0306.2015.03.043

MA Xiao- ke, WANG Zhen- bin, ZHU Meng-xin, LIN Xiao-ming, WANG Lin, WANG Gan. Enzymatic preparation of protein from sesame cake[J]. Science and Technology of Food Industry, 2015, (03): 246-249. DOI: 10.13386/j.issn1002-0306.2015.03.043

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Enzymatic preparation of protein from sesame cake

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The technical parameters of protein extracting from industrial sesame cake by means of alkaline proteinase method extraction were established. After single factor tests and orthogonal test,the optimum parameters of alkaline proteinase method were as follows: hydrolysis time 45 min,p H9,hydrolysis temperature50℃,enzyme does 4000 U / g,solvent / meal ratio 20∶1,and the extraction rate of sesame cake protein was 80.12%.The content of sesame cake protein was 67.89%.

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Enzymatic preparation of protein from sesame cake

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