Abstract
With pepper residues as raw materials,extracting the protein through simple alkali method and ultrasonic waves alkali method were researched.The single-factor experiments showed that ultrasonic waves alkali method was much better than simple alkali method by increasing the protein extraction rate and largely reducing the extracting time.On the basis of orthogonal experimental design,it was concluded that the maximum protein extracted from alkali solution was 86.41% and 60.09% from the sediments after acidification and lyophilization.The best conditions were acquired by the material-liquid ratio 1∶25(m∶V), NaOH 0.3 mol/L, ultrasonic for 120 min with the temperature of 50 ℃ and the ideal isoelectric point tested at pH 3.6.
Publication Date
4-28-2015
First Page
222
Last Page
226
DOI
10.13652/j.issn.1003-5788.2015.02.050
Recommended Citation
Xinyuan, TANG; Yanbin, XIA; Xinyu, WEN; and Liangliang, WANG
(2015)
"Comparison and optimization on extraction of protein in pepper residues by ultrasonic-assisted alkali method,"
Food and Machinery: Vol. 31:
Iss.
2, Article 50.
DOI: 10.13652/j.issn.1003-5788.2015.02.050
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/50
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