鸡胚酶解液通过不同分级超滤膜理化性质研究  

Physicochemical properties of the chicken embryo egg hydrolysates through different ultra-filtrations

作　　者：梁琼[1] 张培正[2] 朱丽梅[3] 

机构地区：[1]海口经济学院,海口570203 [2]云南农业大学,昆明650201 [3]山东农业大学,泰安271018

出　　处：《食品科技》2011年第1期102-104,共3页Food Science and Technology

基　　金：海南省自然科学基金资助项目(310058)

摘　　要：鸡胚是具有生命力的鸡蛋,具有药理作用。利用不同分离膜超滤分离纯化鸡胚多肽,研究比较不同膜的超滤液的蛋白含量、酸性肽含量、氨基态氮、水分含量、灰分、pH、贮藏稳定性、活性提取物蛋白和pH稳定性,其理化物质含量都是随SPE膜减小而减少,SPE膜越小所得超滤液越稳定。Chicken embryo egg is valuable and has pharmacological effect.Chicken embryo peptide was separated and purified by different ultra-filtration membrane.It was studied on protein,acid peptide,amino nitrogen,moisture content,ash content,pH,storage stability,the activity of extracts protein and pH stability of the peptide through ultra-filtrate different membrane.Its physical and chemical substances reduced with SPE membrane.The ultra-filtrate peptide from the smaller SPE membrane is more stable.

关 键 词：鸡胚 酶解液 超滤 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]