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中国精品科技期刊2020
黍子醇溶蛋白提取工艺的研究[J]. 食品工业科技, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045
引用本文: 黍子醇溶蛋白提取工艺的研究[J]. 食品工业科技, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045
Study on extraction process of prolamin from proso millet[J]. Science and Technology of Food Industry, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045
Citation: Study on extraction process of prolamin from proso millet[J]. Science and Technology of Food Industry, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045

黍子醇溶蛋白提取工艺的研究

Study on extraction process of prolamin from proso millet

  • 摘要: 以雁黍为原料,对黍子醇溶蛋白的提取工艺进行研究,以凯氏定氮法测定蛋白质含量和提取率,得到黍子醇溶蛋白的最佳提取条件为:料液比1∶6,乙醇浓度65%,温度75℃,提取时间1h。在该条件下,黍子醇溶蛋白质的提取率为78.65%,蛋白质的含量为87.90%。 

     

    Abstract: With goose millet as raw material, the extraction process of proso millet prolamin were studied. Using kjeldah determination to measure proso protein extraction rate and protein content, the results showed that the best extraction conditions were solid/liquid ratio 1∶6, ethanol concentration 65% , temperature 75℃ , time 1h. On these conditions, the extraction rate of prolamin can be 78.65% and the content of prolamin can be 87.90%.

     

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