OPTIMIZATION OF PROTEIN EXTRACTION FROM FLAXSEED MEAL

被引:57
作者
OOMAH, BD [1 ]
MAZZA, G [1 ]
CUI, W [1 ]
机构
[1] AGR CANADA,CROPS UTILIZAT LAB,RES STN,MORDEN R6M 1Y5,MANITOBA,CANADA
关键词
FLAXSEED MEAL; OILSEED; PROTEIN EXTRACTION; SOLUBILITY; OPTIMIZATION; RESPONSE SURFACE METHODOLOGY;
D O I
10.1016/0963-9969(94)90191-0
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Response surface methodology was used to determine optimum conditions for extraction and solubilization of protein from defatted flaxseed meal. Factors investigated included the ratio of extracting solvent to meal (10-40 l/kg), ionic strength (sodium chloride concentration 0-2 M), and solvent pH (6.0-10.0). Solvent pH was not a significant factor affecting protein solubility and recovery but solvent-to-meal ratio and ionic strength were highly significant. A simultaneous increase in ionic strength and decrease in solvent-to-meal ratio resulted in increased protein solubility. The maximum value of protein extracted from defatted flaxseed meal was 97% at a solvent-to-meal ratio of 10 l/kg, 0.8 M NaCl and pH 8.0. At constant ionic strength, pH and solvent-to-meal ratio, the concentration of soluble protein was a linear function of the initial protein content of defatted flaxseed meal.
引用
收藏
页码:355 / 361
页数:7
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