| 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].北京工商大学学报(自然科学版),2012,30(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 and SONG Huan-lu.Optimization of Extraction Conditions for Salt Soluble Pork Protein[J].Journal of Beijing Technology and Business University:Natural Science Edition,2012,30(3):26-29. |
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| Authors: | LIU Ye and SONG Huan-lu |
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| Institution: | (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 NaCl and MgCl2 concentration,NaH2PO4 content,and pH,and orthogonal experiments were applied to optimize the extraction conditions.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 NaCl,0.04 mol/L MgCl2,4 g/kg NaH2PO4,and pH 7.0. |
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| Keywords: | pork orthogonal experiment salt soluble protein optimization |
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