Study on extraction process of prolamin from proso millet

doi:10.13386/j.issn1002-0306.2013.16.045

Study on extraction process of prolamin from proso millet[J]. Science and Technology of Food Industry, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045

Citation:

Study on extraction process of prolamin from proso millet[J]. Science and Technology of Food Industry, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045

Citation:

Study on extraction process of prolamin from proso millet[J]. Science and Technology of Food Industry, 2013, (16): 276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045

Study on extraction process of prolamin from proso millet

Abstract

Abstract

With goose millet as raw material, the extraction process of proso millet prolamin were studied. Using kjeldah determination to measure proso protein extraction rate and protein content, the results showed that the best extraction conditions were solid/liquid ratio 1∶6, ethanol concentration 65% , temperature 75℃ , time 1h. On these conditions, the extraction rate of prolamin can be 78.65% and the content of prolamin can be 87.90%.

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