摘要
利用有机溶剂沉淀蛋白的方法对卵黄蛋白质的提取工艺进行研究。采用乙醚低温回流的方法脱去蛋黄粉中的脂肪,然后在单因素试验基础上,通过响应曲面法优化试验,以提取卵黄蛋白质含量为评价指标,得到卵黄蛋白质的最佳提取条件：蛋黄粉的浓度为29%,乙醇溶液的浓度为48.7%,pH值为4.35和氯化钠的浓度为0.018 mol/L（全部提取过程均保持0℃-4℃）。在此条件下,卵黄蛋白质的最高提取率可达72.20%。
The extraction technology of yolk protein of egg yolk powder was studied.At first the fat was removed by petroleum ether with the method of reflux at low temperature.According to the content of protein,then the response surface methodology was used to evaluate the factors affecting extraction of yolk protein from egg yolk power based on single factor test.The optimum conditions are established as follows： egg yolk powder density was 29 %,ethanol content was 48.7 % while the pH value of 4.35 at 0.018 mol/L salinity.Under this condition,the protein extraction efficiency was high as 72.20 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第4期48-52,共5页
Food Research and Development
关键词
卵黄蛋白质
提取工艺
响应面法
egg yolk powder
extraction process
response surface methodology
