译 名：
Study on Acid Extraction Technology of Pepsin from Porcine Gastric Mucosa
作 者：
ZHANG Li-ping,WANG Ying,CUI Su-ping (College of Food Science and Technology,Heilongjiang August- first Land Reclamation University,Daqing 163319,China)
关键词：
pepsin from porcine gastric mucosa;extraction;enzyme activity
摘 要：
Objective;To optimize the extraction technology of pepsin from porcine gastric mucosa with hydrochloric acid. Methods;Based on single factor test, quadratic regression orthogonal rotational combination design was applied to establish a mathematical model with pepsin activity as a function of hydrochloric acid dosage, concentration of hydrochloric acid, temperature, and extraction time. Results;The mathematical model reflected the relationship between the above factors and pepsin activity well. The optimized extraction parameters were as follows;hydrochloric acid dosage 6.7 ml, concentration of hydrochloric acid 1.2%, temperature 48.1℃, and extraction time 60 min, and under these conditions the activity of extracted pepsin was up to 4677.0 U/g.
