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卵黄高磷蛋白工业化提取工艺的研究 被引量：1

Industrialized preparation of phosvitin from egg yolk
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摘要 以鸡蛋为原料,旨在寻找一种从鸡蛋中批量提取卵黄高磷蛋白的工业化提取工艺。通过反复试验,确定了提取卵黄高磷蛋白的最佳工艺条件为:以9倍于蛋黄质量的水除去蛋溶液中的水溶性蛋白,比值为1:3的乙醇与己烷混合溶液脱脂后,利用1.80mol/L NaCl溶液提取卵黄高磷蛋白,同时通过膜透析的方法脱盐使其纯度得到提高,最终产品纯度可以达到(以N:P比值计)3.28。 Using egg as the raw material, industrialized preparation technology for preparation of phosvitinfrom egg yolk developed. Through experiment, we obtained the following optimal processing conditions： removing water-soluble protein from egg yolk with 9 times of water, ratio with 1：3 ethanol and hexane ,then extracting phosvitin using 1.80mol/L NaCl, and finally desalting bydialysis for increasing product＇s purity.The final products＇purity reaches to 3.28（N：P）.
作者 皮钰珍 岳喜庆
机构地区 沈阳农业大学食品学院
出处 《食品工业科技》 CAS CSCD 北大核心 2005年第8期118-120,共3页 Science and Technology of Food Industry
基金 校青年课题
关键词 卵黄高磷蛋白 提取工艺 phosvitin preparation
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献6

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共引文献4

同被引文献16

  • 1Dale K Mecham, Harold S Olcott. Phosvitin, the principal phosphoprotein of egg yolk[ J]. J Am Chem Soc, 1949, 71 (11): 3 670-3 679.
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食品工业科技
2005年 第8期

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