文献类型： 外文期刊
作者： Zhao, Xiaoyan 1 ; Chen, Jun 1 ; Chen, Xiangyan 1 ; Wang, Xianchang 1 ; Wang, Yifeng 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期： 2015 年 39 卷 6 期
页码：
收录情况： SCI
摘要： Bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micelles were applied to extract the protein from peanut cake. In this study, the effect of temperature, amounts of peanut cake flour, particle size of peanut cake flour, pH, water content (W-0), KCl concentration and time on the forward extraction efficiency of peanut protein were investigated. The main influencing factors were optimized using a three-factor five-level quadratic general rotary unitized (QGRU) in order to effectively extract protein, and the interactions among main factors were determined. After statistical analysis and process optimization, the results showed that the highest forward extraction efficiency of peanut protein achieved 88.12% under pH 7, W-0 18 and KCl concentration 0.05 M.
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