超声波辅助法对扇骨中蛋白质提取率的影响  

Effect of Ultrasound-assisted Method on Protein Extraction Rate of Pig Scapula

作　　者：刘达玉[1] 肖龙泉[2] 李杉杉[3] 王加贝 王娟[2] 邹强[1] 张崟[1] 

机构地区：[1]成都大学生物产业学院,四川成都610106 [2]四川理工学院生物工程学院,四川自贡643000 [3]西华大学生物工程学院,四川成都610039

出　　处：《食品研究与开发》2015年第19期140-144,共5页Food Research and Development

摘　　要：以猪扇骨等杂骨为原料,利用超声波辅助提取骨中的蛋白质。在单因素试验的基础上,采用L9(34)正交试验设计,以蛋白提取率和提取液色泽为指标,确定超声波辅助提取骨蛋白的最佳工艺条件。试验结果表明,骨蛋白的最佳工艺条件为液料比1∶4(g/m L),提取温度120℃,提取时间60 min,超声波功率200 W,超声时间2 min。在此试验条件下蛋白提取率为62.36%。Proteins were extracted from pig scapula and collected bones by ultrasonic-assisted extraction. On the basis of single factor experiments and orthogonal experiment, the optimum conditions was determined based on the protein extraction rate and soup color. The optimum conditions of extraction were as follows： the material-to-water ratio was 1 ∶ 4（g/m L）, extraction temperature was 120 ℃, extraction time was 60 min,ultrasonic power was 200 W, ultrasonic time was 2 min. Under these conditions, the extraction rate of protein was 62.36 %.

关 键 词：鲜骨 超声波辅助提取 蛋白质 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]