摘要
以菜豆为原料,对菜豆植物凝集素的提取工艺条件进行研究。考察提取剂、料液比、超声时间、超声功率对凝集素提取效果的影响,讨论血凝培养时间、离心转速对血凝效果及评价指标干重量的影响。结果表明:提取剂为生理盐水,正交试验优化最佳提取工艺条件为料液比1:1.0、超声时间30min、超声功率350W,此外血凝培养时间3h,分离血凝细胞的离心转速3000r/min。
The factors such as extraction agent, liquid ratio, ultrasonic time, and ultrasonic power affecting on the agglutinin extraction from Phaseolus vulgaris were investigated. The effects of hemagglutination culture time and the centrifugal speed on hemagglutination effect and dry weight were also discussed. The results showed that saline as the extraction agent, the optimal extraction conditions determined by orthogonal test are： material-liquid ratio 1： 10, ultrasonic time 30 min, and ultrasonic power 350 W. The hemagglutination culture time and centrifugal speed are 3 h and 3000 r/min, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期267-269,共3页
Food Science
基金
黑龙江省科委自然科学基金项目(C200514)
关键词
菜豆凝集素
提取
凝集效果
干重量
Phaseolus vulgaris agglutinin
extraction
hemagglutination effect
dry weight
