作    者：李娜,祝子坪, 等
影響因子：0（EI）
刊物名稱：Applied Mechanics and Materials
出版年卷：2013, 319: 174-177

文章摘要：In this study, protein is extracted with broccoli stems and leaves as raw material. Meanwhile, the enzymatic technology-assisted extraction and the physicochemical properties of broccoli protein are investigated. Furthermore, the extraction technology of broccoli stems and leaves is optimized by orthogonal experiment. The results show that, the influence of each factor to extraction rate decreases by temperature > pH > time in order. By calculation, the optimal condition is pH 6, temperature 60 ℃, extraction time 20 h, and the water holding capacity, swelling property, and cation exchange capability of broccoli protein are 3.32 ±0.10 mL/g, 4.77 ±0.59 g/g, 7.52 ±0.17 mmol/g respectively, which are higher than those of soybean protein.

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