摘要
以鸡蛋清为原料,采用饱和硫酸铵盐析和pH值调节相结合的方法对卵白蛋白进行提取。在饱和硫酸铵溶液浓度、提取液pH、提取温度、提取时间等单因素试验基础上,采用响应曲面法对卵白蛋白进行提取条件研究。结果表明,卵白蛋白的最佳提取条件为:饱和硫酸铵溶液浓度61%、pH4.6、提取时间124 min、提取温度52℃时,卵白蛋白的提取率为82.14%,纯度达90.12%。
In this experiment, egg as raw material, used saturated ammonium sulfate and pH value of a combination of methods to extract ovalbumin in saturated ammonium sulfate concentration, extraction pH, extraction temperature, extraction time the basis of single factor, using the response surface method to extract the conditions of ovalbumin. The results showed that ovalbumin the best extraction conditions： saturated ammonium sulfate solution was 61%, pH4.6 extraction, extraction time 124 min, when the extraction temperature is 52℃, the extraction rate of ovalbumin 82.14%, purity up to 90.12%.
出处
《食品工业》
北大核心
2011年第2期63-66,共4页
The Food Industry
关键词
鸡蛋清
响应曲面
卵白蛋白
提取
优化
egg white
response surface
ovalbumin
extraction
optimization
