摘要
以新鲜山羊肉为材料,利用双水相技术分离提取羊肉脂肪酶,建立了合适的双水相萃取体系,为其实现大规模生产提供一定的理论依据。用4℃冷藏过的蒸馏水对羊肉脂肪酶进行粗提取,以提取的粗酶液为样品,利用PEG/无机盐双水相萃取体系,研究了PEG的分子量、无机盐的种类、pH、粗酶液添加量对双水相萃取结果的影响。结果显示,当双水相萃取体系为PEG 2 000/(NH4)2SO4,羊肉脂肪酶粗酶液添加量为10%, pH为6.5时,羊肉脂肪酶的分配系数和回收率较高,羊肉脂肪酶萃取效果较佳。
Taking fresh goat meat as experimental material, using the technology of aqueous two-phase extraction lamb lipase, appropriate aqueous two-phase extraction system was set up, through the experiment, to provide certain theoretical basis for its implementation for mass production. In 4 ℃ cold storage of distilled water to crude extract of mutton lipase, to extract the crude enzyme fluid as samples, using PEG/inorganic salt aqueous two-phase extraction system, molecular weight of PEG, kinds of inorganic salt, pH and crude enzyme liquid content on the result of aqueous two-phase extraction were tested. According to the result of the experiment, when the aqueous two-phase extraction system was PEG 2 000/(NH4)2 SO4, adding in the lamb lipase thick enzyme fluid amount was 10%, and condition pH was 6.5, mutton lipase distribution coefficient and the recovery rate were higher, and the mutton lipase extraction effect was better.
作者
母应春
姜丽
陈旭
兰光群
MU Yingchun;JIANG Li;CHEN Xu;LAN Guangqun(School of Brewery and Food Engineering,Guizhou University,Guiyang 550025;Mingde College,Guizhou University,Guiyang 550025)
出处
《食品工业》
CAS
北大核心
2019年第12期119-123,共5页
The Food Industry
基金
贵州省科技计划项目（黔科合平台人才[2018]5781号）
关键词
羊肉
脂肪酶
双水相萃取技术
lamb lipase
phase diagram
double water extraction technique
