Preparation of perilla protein isolates

Perilla protein isolates was prepared from defatted perilla meal through alkali-extraction and acid-precipitation.The process conditions and functional properties of perilla protein isolates were studied,and the optimum process conditions were obtained by single factor and orthogonal experiments as follows:alkali-extraction temperature 55 ℃,solid-liquid ratio 1∶ 10,alkali-extraction pH 10,times 2 and once for 60 min,acid-precipitation pH 4.4.Under these conditions,the product yield was 24.5%,and the protein content was 91.52%(N×6.25,dry).The nitrogen solubility index of the product was 54.7%,water holding capacity was 3.57 g/g,oil absorption capacity was 1.67 mL/g,emulsifying capacity was 42% and emulsion stability was 95.24%.