猪骨蛋白提取工艺的研究  

Study on Extraction Technology of Bone Protein of Pig

作　　者：张根生[1] 杨春艳[1] 董继生[1] 符群[2] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]东北林业大学食品科学与工程专业,黑龙江哈尔滨150040

出　　处：《食品科学》2008年第5期234-237,共4页Food Science

基　　金：黑龙江省科技攻关计划项目(GB06B403-2)

摘　　要：本实验对猪骨蛋白的提取工艺进行了研究。首先采用石油醚低温回流的方法脱去骨中的脂肪,再经过稀盐酸浸泡脱钙、碱处理后,采用熬煮的方法提取骨蛋白。研究了脱钙条件对脱钙效果的影响,并确定了提取的最佳条件。结果表明,最佳浸酸条件为:盐酸浓度0.72mol/L,料液比1:10,时间8h;最佳提取条件为:提取时间7h,料液比1:8,pH值4,温度100℃。In this study, the extraction technology of bone protein of pig was studied. At first the fat was removed by petroleum ether with the method of reflux at low temperature. Then the bone protein of pig was extracted after decalcification and alkali treatment. This experiment investgated the influence of decalcification conditions on the result and the optimum conditions of extraction was determined. The experimental results indicated that the best acid dipping condition is hydrochloric acid concentration 0.72 mol/L, solid-liquid ratio 1：10 and dipping time 8 h. And the optimum conditions of extraction are extraction time 7 h, matter to solvent =1：8, pH value 4, and temperature 100℃.

关 键 词：猪骨蛋白 脱钙 提取 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程] S858.28[轻工技术与工程—食品科学与工程]