龙虾虾壳蛋白质提取条件的研究  

Study of Extracting Protein from Shrimp Shell

作　　者：叶生梅[1] 

机构地区：[1]安徽工程科技学院生化系,安徽芜湖241000

出　　处：《化学与粘合》2003年第3期126-126,136,共2页Chemistry and Adhesion

基　　金：安徽省教育厅自然科学基金资助项目 (2 0 0 3kj0 3 9)

摘　　要：根据蛋白质溶液的pH值在某一值时蛋白质的静电荷为零,且蛋白质溶液溶于水形成胶体溶液,在该溶液中加入无机盐后,利用蛋白质盐析的原理分离蛋白质。实验以NaOH质量分数、反应时间、反应温度为三因素,提取出蛋白质,通过一系列实验,找出最佳反应条件。According to the theory that when the pH value of a protein solution located at a numerical area, the state electric charge of the protein would equal to zero. At this time, the protein could be salted out as some inorganic salts had been put in the protein solution. For extracting protein, a series of experiments conducted with the concentration of NaOH solution, reaction time and extracting time as the factors. The best reaction conditions had been founded.

关 键 词：龙虾 虾壳 蛋白质 提取条件 盐析 分离 

分 类 号：TQ28[化学工程—有机化工] S986[农业科学—捕捞与储运]