摘要
对地木耳蛋白质的提取工艺及稳定性进行了研究,结果证明地木耳蛋白质可以采用水为溶剂的方法提取,提取最佳条件为pH=9,浓度为3%(w/w),温度为40℃～50℃。提取时间控制在1.5h～2h即可达到较好的收率,蛋白质的收率可达75%。随着pH值的下降,地木耳蛋白质的溶解度也随之下降,pH<6时蛋白质沉淀明显。地木耳蛋白质的热稳定性较好,加热温度、加热时间均对地木耳蛋白质的稳定性有一定的影响。地木耳蛋白质提取物具有较高的营养价值,可更方便地应用于食品加工业,应用前景广阔。
The extracting conditions and stability of protein from nostoc commune were studied in this paper. The results showed that protein could be extracted by water, the optimal technological conditions were as follows： pH=9,the concentration of nostoc commune： 3 %, temperature： 40 ℃-50 ℃. The extracting time was 1.5 h-2 h. The highest extracting rate was up to 75 % in the optimal technological conditions. The solubility of protein decreased with the decreasement of pH values.The protein was deposited when the pH values was lower than 6.The thermal stability was good. The protein extrations of nostoc commune has higher nutrition,which was worthy further to study as a kind of natural proteins in the food industry.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期117-120,共4页
Food Research and Development
基金
广东药学院引进人才启动基金(43543080)
中山大学博士后日常启动基金(2005-38000-4204488)
关键词
地木耳
蛋白质
提取
nostoc commune Varch
protein
extraction
