谷氨酸菌体蛋白酸水解及脱色工艺研究  

Study on the Acid Hydrolysis of Glu Thalline Protein and Discolored Technics

作　　者：王芙蓉[1] 黄文[2] 陈红秀[2] 刘彬[2] 艾辉[1] 雷朝亮[1] 

机构地区：[1]华中农业大学昆虫资源研究所,湖北武汉430070 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2005年第7期155-158,共4页Food Science

摘　　要：以谷氨酸菌体为原料,研究了酸水解的动力学及活性炭脱色过程中温度、pH值、脱色时间和活性炭用量对脱色效果及氨基酸损失的影响。结果表明:采用2mol/L的盐酸水解,水解的适当时间为15～18h,水解度可达到67.99%;脱色的最佳条件为:50℃条件下,pH值为3的体系中,0.25g/ml的活性炭用量吸附4h,在此条件下获得的脱色率为55.95%,氨基酸的损失率只有4.6%。The acid hydrolysis dynamics of Glu thalline protein was studied. The effects of temperature, pH, discolored timeand the amount of active carbon used on the discoloring effect and loss of amino acid were studied in the course of decoloring. Theresults showed that the proper time of hydrolysis was during 15 and 18 hour under the concentration of Hydrochloric acid 2mol/L. The level of hydrolysis could reach 67.99%. The optimal conditions of decoloring were: temperature 50℃, pH3, the amount ofactive carbon 0.25g/ml and adsorptive time 4h. The rate of decoloring was 55.945%. The loss rate of amino acid was only 4.6%.

关 键 词：工艺研究 菌体蛋白 谷氨酸菌体 氨基酸损失 活性炭 脱色效果 脱色时间 盐酸水解 最佳条件 pH值 动力学 水解度 脱色率 损失率 用量 

分 类 号：TQ461[化学工程—制药化工] S816.4[农业科学—饲料科学]