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- W2354920787 abstract "The cold pressed peanut cake peanut protein extraction technique was studied.According to the response surface methodology,the effects of extracting temperature,extracting time,solution pH and liquid-solid ratio on peanut protein purity were explored.Results indicated the optimized extraction conditions as follows:extracting temperature 60℃,extracting time 60min,solution pH 8.5,liquid-solid ratio 1:15.Under the optimal conditions,the yield of peanut protein was 46.57%.The property of the extracted protein is pretty good that it can be used in food processing and many other industries." @default.
- W2354920787 created "2016-06-24" @default.
- W2354920787 creator A5075396033 @default.
- W2354920787 date "2011-01-01" @default.
- W2354920787 modified "2023-09-23" @default.
- W2354920787 title "Studies on the Cold Pressed Peanut Cake Protein extraction technique and its Protein property" @default.
- W2354920787 hasPublicationYear "2011" @default.
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