鸡蛋壳膜提取唾液酸过程中蛋白质脱除工艺优化  

Deproteinization Optimization for Sialic Acid Extraction from Eggshell Membranes by Response Surface Methodology

作　　者：丁龙[1] 陶旭[1] 张燕[1] 苏薇[1] 陈铭[1] 刘畅[1] 刘静波[1] 

机构地区：[1]吉林大学营养与功能食品实验室,吉林长春130062

出　　处：《食品科学》2011年第20期114-120,共7页Food Science

基　　金：吉林大学"大学生创新性实验计划"项目(2010B83176)

摘　　要：以鸡蛋壳膜为原料,用乙醇沉淀法脱除蛋白质以提取唾液酸。利用二次回归中心组合设计对影响蛋白质去除率和唾液酸回收率的乙醇体积分数、加热温度、加热时间、pH值4个因素进行回归分析和优化,建立四元二次回归模型。结果表明因素的影响大小顺序为:乙醇体积分数>加热温度>pH值>加热时间,确定最佳工艺参数为:乙醇体积分数30%、加热温度80℃、加热时间1h、pH2。在此条件下,蛋白质去除率为52.3%,唾液酸回收率为82.1%,经验证实验得到实验结果与模型预测值吻合,说明建立的模型确实可行。In this study,eggshell membranes were used as the raw material to extract sialic acid based on deproteinization by ethanol precipitation.A four-factor,five-level central composite design combined with multiple regression analysis was employed to mathematically model protein removal rate and sialic acid recovery as a response to ethanol concentration,temperature,heating time and pH,respectively.Ethanol concentration was identified to be the most significant affecting factor,followed by temperature,pH and heating time.The optimal deproteinization conditions were determined to be： ethanol concentration 30%,temperature 80 ℃,heating time 1 h and pH 2.Under these conditions,the removal rate of protein was predicted to be 52.3% and the recovery of sialic acid 82.1%,closely agreeing with the experimental values,respectively.Thus,the created models are reliable.

关 键 词：鸡蛋壳膜 唾液酸 蛋白质 响应面法 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]