摘要
以猪血为原料,以猪血清Ig活性保留率为指标,研究猪血免疫球蛋白的提取工艺。通过单因素试验和正交试验考察硫酸铵盐饱和度、盐析pH值、盐析温度和盐析时间对猪血清Ig活性保留率的影响。试验结果表明:硫酸铵盐饱和度45%,pH值7.2,盐析温度40℃,盐析时间1.0h时,猪血清Ig活性保留率最高,为87.13%。
Pig blood was taken as raw material. The retention rate of pig serum immunoglobulin activities was taken as index. The extraction technology of pig blood immunoglobulin was studied. Through single factor experiment and orthogonal experiment,the effect of ammonium sulfate saturation,pH value,salting out temperature and time on the retention rate of pig serum immunoglobulin activities was studied.The result showed that when the ammonium sulfate saturation was 45%,pH value 7. 2,salting out temperature 40℃ and salting out time 1. 0h,the retention rate of pig serum immunoglobulin activities was the highest. It was 87. 13%.
出处
《肉类工业》
2014年第9期23-26,共4页
Meat Industry
关键词
猪血
免疫球蛋白
工艺优化
pig blood
Immunoglobulin
optimization
