响应面法优化卵黄蛋白质提取工艺  

Study on Response Surface Extraction Process of Yolk Protein from Egg Yolk Powder

作　　者：岳喜庆[1] 鲍宏宇[1] 于娜[1] 秦嘉炎[1] 陶冠男[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品研究与开发》2011年第4期48-52,共5页Food Research and Development

摘　　要：利用有机溶剂沉淀蛋白的方法对卵黄蛋白质的提取工艺进行研究。采用乙醚低温回流的方法脱去蛋黄粉中的脂肪,然后在单因素试验基础上,通过响应曲面法优化试验,以提取卵黄蛋白质含量为评价指标,得到卵黄蛋白质的最佳提取条件：蛋黄粉的浓度为29%,乙醇溶液的浓度为48.7%,pH值为4.35和氯化钠的浓度为0.018 mol/L（全部提取过程均保持0℃-4℃）。在此条件下,卵黄蛋白质的最高提取率可达72.20%。The extraction technology of yolk protein of egg yolk powder was studied.At first the fat was removed by petroleum ether with the method of reflux at low temperature.According to the content of protein,then the response surface methodology was used to evaluate the factors affecting extraction of yolk protein from egg yolk power based on single factor test.The optimum conditions are established as follows： egg yolk powder density was 29 %,ethanol content was 48.7 % while the pH value of 4.35 at 0.018 mol/L salinity.Under this condition,the protein extraction efficiency was high as 72.20 %.

关 键 词：卵黄蛋白质 提取工艺 响应面法 

分 类 号：TQ461[化学工程—制药化工]