论文部分内容阅读
以棉籽粕为原料,采用碱提酸沉的方法提取棉籽蛋白,以蛋白质提取率、蛋白含量及棉酚含量为指标,研究了提取温度、提取时间、液固比及pH值对棉籽蛋白提取效果的影响。通过正交试验和验证试验,得到提取的最优工艺条件为提取液pH值11.5、提取温度60℃、提取时间2h和液固比15:1mL/g;棉籽饼粕蛋白的提取率为69.85%,蛋白含量90.69%;蛋白中游离棉酚含量为77.35mg/kg,与棉籽粕相比降低了89.9%。
Using cottonseed meal as raw material, cottonseed protein was extracted by alkali extraction and acid precipitation. The extraction efficiency, protein content and gossypol content were taken as indexes to study the effects of extraction temperature, extraction time, liquid-solid ratio and pH on the extraction of cottonseed protein Impact. Through orthogonal test and validation test, the optimal extraction conditions were as follows: the pH value of the extract was 11.5, the extraction temperature was 60 ℃, the extraction time was 2h and the liquid-solid ratio was 15:1 mL / g. The extraction rate of cottonseed cake protein was 69.85% , The content of protein was 90.69%. The content of free gossypol in protein was 77.35mg / kg, which was 89.9% lower than cottonseed meal.