草鱼盐溶蛋白溶解性的研究  

Solubility of salt soluble proteins from grass carp

作　　者：董哲[1] 马云[1] 王素雅[1] 杨玉玲[1] 刘婷婷[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《食品与机械》2011年第1期91-93,共3页Food and Machinery

摘　　要：采用响应面试验设计对影响盐溶蛋白溶解性的因素进行研究。结果表明,离子强度(A)为0.58,pH(B)8.16,温度(C)为32.75℃时,溶解性达到最大。离子强度和温度对溶解性的影响均显著。三因素之间的回归方程为溶解性=0.45+0.052A+0.036B-0.042C-0.014AB-0.035AC-1.425×10-3BC-0.048A2-0.075B2+0.026C,R2=0.9176。The soluble conditions with different factors for SSP from grass carp were optimized with response surface method.The response surface method results showed that the maximum solubility was got when the ionic strength（A） was 0.58,the pH（B） was 8.16,temperature（C） was 32.75 ℃.The effects of ionic strength and temperature on solubility were both significant.The regression equation was SI = 0.45 ＋ 0.052A ＋ 0.036B-0.042C-0.014AB-0.035 AC-1.425×10-3BC-0.048A2-0.075B2 ＋ 0.026C,R2=0.917 6.

关 键 词：草鱼 盐溶蛋白 溶解性 响应面 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]