| 蛋清卵黏蛋白提取工艺优化 |
| |
| 引用本文： | 宋绍琦,郭晓徐,刘恒洋,尹玉鑫,刘美玉. 蛋清卵黏蛋白提取工艺优化[J]. 食品研究与开发, 2024, 45(10): 150-156 |
| |
| 作者姓名： | 宋绍琦 郭晓徐 刘恒洋 尹玉鑫 刘美玉 |
| |
| 作者单位： | 1.河北工程大学生命科学与食品工程学院，河北邯郸 056038；2.邯郸市天然产物与功能性食品开发重点实验室，河北邯郸 056038 |
| |
| 基金项目： | 河北省现代农业产业技术体系建设专项资金（HBCT2024260208）；河北省重点研发计划项目-农业高质量发展关键共性技术攻关专项（19227127D）；邯郸市科技研究与发展计划项目（21422012249） |
| |
| 摘 要： | 卵黏蛋白是鸡蛋清中具有抗菌、降胆固醇及免疫活性的蛋白质。该文以新鲜鸡蛋清为原料，通过盐析沉淀法和等电点法结合提取卵黏蛋白，采用响应面法优化提取工艺。结果表明：蛋清中提取卵黏蛋白的最佳工艺条件为NaCl 溶液浓度1.5 mol∕L，以4 倍蛋清体积的NaCl 溶液，调节蛋清pH 值至5.5，离心40 min，取沉淀重悬，在上述相同离心条件下再次离心并冻干沉淀得到卵黏蛋白，提取率为54.48%，纯度为94.26%。
|
| 关 键 词： | 鸡蛋清；盐析沉淀法；等电点沉淀；卵黏蛋白；提取率 |
| 收稿时间： | 2022-09-09 |
Extraction Optimization of Ovalbuminin Egg White |
| |
| SONG Shaoqi,GUO Xiaoxu,LIU Hengyang,YIN Yuxin,LIU Meiyu. Extraction Optimization of Ovalbuminin Egg White[J]. Food Research and Developent, 2024, 45(10): 150-156 |
| |
| Authors: | SONG Shaoqi GUO Xiaoxu LIU Hengyang YIN Yuxin LIU Meiyu |
| |
| Affiliation: | 1.School of Life Sciences and Food Engineering，Hebei University of Engineering，Handan 056038，Hebei，China；2.Handan Key Laboratory of Natural Products and Functional Food Development，Handan 056038，Hebei，China |
| |
| Abstract: | Ovalbumin is a protein with antibacterial，cholesterol-lowering and immune activities in egg white.In this paper，Ovalbumin was extracted from fresh egg white by salting-out precipitation combined with isoelectric precipitation，and response surface methodology was employed to optimize the extraction process conditions. The results showed that the optimal process conditions for extracting ovalbumin from egg white were NaCl concentration 1.5 mol∕L，the volume of NaCl solution four times that of egg white，and pH5.5. After centrifugation for 40 min，the precipitate was resuspended，and centrifuged again under the same centrifugation conditions and lyophilized to obtain ovalbumin.The extraction rate was 54.48% and the purity was 94.26%. |
| |
| Keywords: | egg white；salting-out precipitation；isoelectric precipitation；ovalbumin；extraction rate |
|
| 点击此处可从《食品研究与开发》浏览原始摘要信息 |
|
点击此处可从《食品研究与开发》下载免费的PDF全文 |
