海蜇皮中糖蛋白的酶法提取工艺研究  

EXTRACTION OF GLYCOPROTEIN FROM THE SKIN OF JELLYFISH BY ENZYMOLYSIS

作　　者：范秀萍[1] 吴红棉[1] 许少丹 胡雪琼[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524006

出　　处：《食品研究与开发》2008年第3期108-111,共4页Food Research and Development

摘　　要：研究海蜇皮经酶法水解、乙醇沉淀得到糖蛋白的最佳提取工艺。通过单因素与正交实验得出,采用胰蛋白酶水解海蜇皮提取糖蛋白效果较好,其工艺条件为:料水比1∶0.5,酶解温度为50℃,酶用量为0.3%(w/w),水解4h,得到的糖蛋白提取率为6.25%,总糖与总蛋白含量分别为48.21%和28.65%。To study the extraction technology and condition of the glycoprotein from the skin of jellyfish by enzymolysis. The glycoprotein were extracted by protease hydrolyze and precipitated by alcohol.The extracting technology was selected by the experiments of single factor and orthogonal.The results showed that the better extract condition was： the pancreatic protease 0.3 %（w/w）,the raw material and water ratio 1.＇0.5,50 ℃for 4 h.The extracting ratio of glycoprotein was 6.25 %, and the total sugar and protein content was 48.21% and 28.65 %,respectively.

关 键 词：海蜇皮 糖蛋白 胰蛋白酶 枯草杆菌中性蛋白酶 

分 类 号：TS201[轻工技术与工程—食品科学]