摘要
本文对从酵母细胞中抽提的谷胱甘肽（GSH）的稳定性和超滤技术（UF）对GSH抽提液的分离纯化进行了研究。研究结果表明，在实际体系中影响GSH稳定性的主要因素是pH值和温度：pH值为2．0-4．0范围内最为稳定，GSH在30℃下，24h自身氧化较少；UF去除GSH抽提液中的蛋白质有很好效果，最佳工艺参数为：△P=0．15MPa、T=25℃、pH=2-3，通过间歇稀释过滤回收率达到98％以上。
The stability of reduced glutathione （GSH） in extracting solution from Candida utilis cell was studied by pH and temperature. And ultra-filtration （UF） for removing protein from GSH extraction was determined in this paper. Results indicated that GSH extracting solution was relative stabile under the following conditions, i.e., pH = 2.0-4.0, temperature 〈 30 ℃. And UF was an optimal selection for removing protein from GSH under △P=0.15MPa, T=20℃, pH = 2.0-3.0. Others the recovery rate GSH was over 98% by discontinuous dilution during the late stage of UF.
出处
《中国食品工业》
2011年第8期64-67,共4页
China Food Industry
