Extraction of Soybean Protein with Alkaline Method Assisted by Ultrasound(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2010年03期

Page:

498-501

Research Field:

Publishing date:

Info

Title:

Extraction of Soybean Protein with Alkaline Method Assisted by Ultrasound

Author(s):

ZHANG Jie¹; 2;  WANG Zhen-bin²; WANG Shi-qin¹; MA Xiao-ke²; CHEN Xiao-yin²; SUN Ping²

1. College of Food Science and Engineering, Qingdao Agriculture University, Qingdao 266109, Shangdong;

2. College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013,Jiangsu, China

Keywords:

Hypothermic degreased soybean meal; Soy protein; Ultrasound; Extracted with alkaline

PACS:

TS214.2

DOI:

10.11861/j.issn.1000-9841.2010.03.0498

Abstract:

Using hypothermic degreased soybean meal as raw materials,soy protein was extracted with aikaline and precipitated with acerbity assisted by ultrasound. The influence of temperature, pH, extraction time, water-to-flour ratio and extraction power on the production of soy protein were studied as the extraction rate of soy protein was considered. Optimum extraction conditions of soy protein through processing optimization with orthogonal experiment and confirmative experiment were extraction temperature of 40℃, pH of 11，extraction time of 40 min, water-to-flour ratio of 30∶1（ mL /g）, ultrasonic power of 400 W. Under these conditions, the extraction rate of soy protein reached 83.41%.

References:

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