生姜蛋白酶的双水相法萃取研究  

Study on Aqueous Two-phase System Extraction of Ginger Protease

作　　者：谢芳[1] 唐晓珍[1] 杜新永[1] 卢会忠 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]山东省莱芜市莱城区农业局,莱芜271100

出　　处：《中国食物与营养》2010年第11期50-54,共5页Food and Nutrition in China

基　　金：山东省科技攻关项目(2007GG30009002);山东省自然科学基金项目(Q2004B01)

摘　　要：以生姜为原料,研究双水相萃取技术分离提取生姜中生姜蛋白酶的提取条件。利用单因素试验与正交试验进行优化,得到最佳萃取方案为PEG分子量为4000,PEG浓度为20%,缓冲盐pH为6.5,缓冲盐浓度为10%。此双水相体系的上相酶活回收和纯化倍数都是最高,分别达279.05%和1.86。Ginger as raw material,extraction technology of ginger protease by Aqueous Two-phase System was studied using single factor and orthogonal experiments.Results indicated that the optimum extraction condition was PEG molecular weight 4000,PEG concentration 20%,pH of buffer salt 6.5 and buffer salt concentration 10%.Under above extraction conditions,the GP activity recovery and purification factor were both highest,reached 279.05% and 1.86 respectively.

关 键 词：双水相萃取 生姜蛋白酶 酶活力 分配系数 

分 类 号：TS201.25[轻工技术与工程—食品科学]