羔羊皱胃酶盐析条件的研究  

Study on the condition for salting-out of goat kid rennet

作　　者：张富新[1] 王毕妮[2] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062 [2]西北大学化工学院,陕西西安710069

出　　处：《西北农林科技大学学报（自然科学版）》2007年第1期101-105,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省自然科学基金资助项目(2003Ci34)

摘　　要：以羔羊皱胃为原料，研究了硫酸铵和食盐盐析法纯化羔羊皱胃酶的工艺条件，系统分析了食盐饱和度、pH、盐析温度以及盐析时间对羔羊皱胃酶纯化效果的影响。结果表明，硫酸铵不适宜用于盐析羔羊皱胃酶，而食盐是羔羊皱胃酶适宜的盐析剂。食盐盐析羔羊皱胃酶的适宜盐析条件为：食盐饱和度55％～65％，pH4．00～4．60，盐析温度4℃，盐析时间16h。Using goat kid abomasums as material,the purification conditions of goat kid rennet by salting out with （NH4）2SO4 and NaCl were investigated. The effects of salt saturation,salting-out pH,temperature,and salting-out time on the purification efficiency were systematically analyzed. The results showed that ammonium sulfate was proved not to be suitable to precipitate rennet. But NaCl could be an optimum salting-out agent in the salting-out of goat kid rennet. The optimal condition for salting-out by NaCl was 55%-65% NaCl saturation,salting-out pH 4.00-4.60,temperature 4 ℃ and saltlng-out time 16 h.

关 键 词：羔羊皱胃酶 盐析条件 酶纯化 

分 类 号：TS201.25[轻工技术与工程—食品科学] S872[轻工技术与工程—食品科学与工程]