Abstract
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further purified by ethanol precipitation. The amount of selenium-protein in obtained product was 78.26%, and the loss rate of protein during purification was 7.21%.
Publication Date
4-28-2015
First Page
211
Last Page
215
DOI
10.13652/j.issn.1003-5788.2015.02.048
Recommended Citation
Jun, WANG; Wenbin, DONG; Fulian, LANG; Erdong, GAO; and Jingxuan, GOU
(2015)
"Process investigation on selenium-protein from selenium-enriched tea by repeated freezing and thawing alkali extraction,"
Food and Machinery: Vol. 31:
Iss.
2, Article 48.
DOI: 10.13652/j.issn.1003-5788.2015.02.048
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/48
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