| 猪肉盐溶蛋白提取条件的优化研究 |
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| 引用本文： | 刘野,宋焕禄.猪肉盐溶蛋白提取条件的优化研究[J].北京轻工业学院学报,2012(3):26-29. |
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| 作者姓名： | 刘野 宋焕禄 |
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| 作者单位： | 北京工商大学食品学院,北京100048 |
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| 摘 要： | 为提高猪肉盐溶蛋白的提取率,分别对NaCl溶液浓度、MgCl2溶液浓度、NaH2PO4添加量和pH值4个因素进行单因素实验和正交试验.利用考马斯亮蓝法测定猪肉盐溶液中的蛋白含量.按L9（3）4正交表进行正交试验,利用SPSS16.0软件进行正交分析,结果表明,猪肉盐溶蛋白的优化提取条件为：NaCl溶液浓度0.8 mol/L,MgCl2溶液浓度0.04 mol/L,NaH2PO4添加量4 g/kg,pH值7.0.
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| 关 键 词： | 猪肉 正交试验 盐溶蛋白 优化 |
Optimization of Extraction Conditions for Salt Soluble Pork Protein |
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| LIU Ye,SONG Huan-lu.Optimization of Extraction Conditions for Salt Soluble Pork Protein[J].Journal of Beijing Institute of Light Industry,2012(3):26-29. |
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| Authors: | LIU Ye SONG Huan-lu |
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| Affiliation: | (School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China) |
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| Abstract: | In order to improve the extraction rate, single factors including NaC1 and MgC12 concentration, NaH2PO4 content, and pH, and orthogonal experiments were applied to optimize the extraction condi- tions. Bradford method was selected to determined salt soluble protein content in pork. After orthogonal experiment, the preferred condition by variance analysis was 0.8 mol/L NaC1, 0.04 mol/L MgCI2, 4 g/kg NaH2PO4 , and pH 7.0. |
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| Keywords: | pork orthogonal experiment salt soluble protein optimization |
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