Extraction Technology and Physicochemical Properties of Broccoli Protein

Na Li; Zi Ping Zhu

doi:10.4028/www.scientific.net/AMM.319.174

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 319Extraction Technology and Physicochemical...

Extraction Technology and Physicochemical Properties of Broccoli Protein

Abstract:

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 °C, 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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Applied Mechanics and Materials (Volume 319)

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174-177

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https://doi.org/10.4028/www.scientific.net/AMM.319.174

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May 2013

Authors:

Na Li, Zi Ping Zhu

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Broccoli Protein, Extraction Technology, Physicochemical Properties

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