作　　者： ; ; ; ; ; ; ;

机构地区： 沈阳师范大学

出　　处： 《中国酿造》 2008年第3期60-62,共3页

摘　　要： 以酒糟为原料,通过醇-碱法进行蛋白质提取的研究。对影响蛋白质提取的因素,如醇碱比的选择、提取温度、提取时间及提取料液比等条件进行了正交试验。确定了获得最大提取量的条件,即以醇-碱比为1:2作为提取剂,提取温度30℃,提取时间为70min,提取料液比为1:30。 Protein is extracted from beer lees using alcohol-alkali method. Some influence factors on extraction ratio of protein are discussed. These factors involve the choice of the ratio of alcohol and alkali; the ratio of beer lees and extraction solvent, temperature and time of extraction. The optimum conditions were chosen by orthogonal experiment. The ratio of alcohol-alkali is 1：2. The extracting solution was heated for 70 min at 30℃. The ratio of beer lees and extraction solvent is 1：30.

关 键 词： 酒糟 醇 碱法 蛋白质 提取

领　　域： [化学工程]