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Position: Home > Articles > Study on the Extration Technology of Perilla Active Protein by Salt Precipitating Northern Horticulture 2013 (4) 147-150

盐沉淀法提取紫苏活性蛋白的工艺研究

作  者:
刘晓莉;田海娟;钟容
单  位:
攀枝花学院生物与化学工程学院;粮油食品深加工吉林省高等学校重点实验室;吉林工商学院食品工程分院
关键词:
紫苏;蛋白质;盐沉淀法;等电点;正交实验
摘  要:
以晒干紫苏为试材,在单因素试验基础上采用正交实验设计,研究了盐沉淀法提取紫苏蛋白质的最佳提取工艺,同时确定了紫苏蛋白质的等电点。结果表明:在料液比为1∶15,温度为60℃,pH为10,加盐量为0.3%,浸提时间为120min时紫苏蛋白的得率最高,为23.55%;紫苏蛋白质的等电点为3.4。
译  名:
Study on the Extration Technology of Perilla Active Protein by Salt Precipitating
作  者:
LIU Xiao-li1,TIAN Hai-juan2,3,ZHONG Rong1(1.College of Biological and Chemical Engineering,Panzhihua University,Panzhihua,Sichuan 617000;2.Branch of Food Engineering,Jilin Business and Technology College,Changchun,Jilin 130062;3.Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun,Jilin 130062)
关键词:
Perilla frutescencens;proteins;salt precipitating;isoelectric point;orthogonal experiment
摘  要:
Used dried Perilla as raw materials,with salt precipitation method to extract Perilla protein by using single factor experiment and orthogonal to determine the optimal extraction process,and determine the Perilla protein isoelectric point.The results showed that the optimum extraction technique of Perilla protein was at pH 10.0,the ratio 1∶15 for material to water and 60℃ with 120 min.In such conditions the Perilla protein extraction rate could reach 23.55%.Perilla protein isoelectric point was 3.4.

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