可溶性蛋壳膜蛋白的提取工艺研究  

Study on the Technology for the Extraction of Soluble Eggshell Membrane Protein

作　　者：刘元[1] 郝惠阳 暴悦梅 王玥玮[1] LIU Yuan;HAO Hui-yang;BAO Yue-mei;WANG Yue-wei(Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2021年第14期87-92,共6页Food Research and Development

基　　金：天津市科技计划项目(19YFFCYS00060)。

摘　　要：鸡蛋壳膜中有多种有效成分,具有一定的深加工价值,研究开发可溶性蛋壳膜蛋白提取技术,可大大提高鸡蛋壳膜附加值。本试验采用乙酸-酶解联用分段提取技术对鸡蛋壳膜蛋白进行分离提取,通过单因素及正交试验得出乙酸提取中最优的工艺条件为乙酸浓度1.5 mol/L、提取温度70℃、液料比110∶1(m L/g)、提取时间4 h,蛋白提取率为17.2%;胃蛋白酶第二次提取的最优条件为酶添加量800 U/g、底物浓度6%、提取温度38℃、提取时间5 h,蛋白提取率为74.2%。综合一次和二次提取,鸡蛋壳膜蛋白的提取率高达91.4%。Many effective components in the eggshell membrane have a significant processing value. The research and development of soluble eggshell membrane protein extraction technology can greatly increase the added value of eggshell membrane. In this experiment,the membrane proteins of eggshell were separated and extracted by acetic acid enzymolysis combined with subsection extraction technology,using the following:acetic acid concentration 1.5 mol/L,extraction temperature 70 ℃,ratio of liquid to material 110 ∶ 1(mL/g),extraction time 4 h,and protein extraction yield 17.2%. The optimal conditions for the second extraction were as follows:enzyme addition 800 U/g,substrate concentration 6%,extraction temperature 38 ℃,extraction time 5 h,and protein extraction yield 74.2%. The overall extraction yield of eggshell membrane protein was up to 91.4%after the first and second extraction.

关 键 词：鸡蛋壳 膜蛋白 深加工 酶解 提取 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]