氢氧化钠法提取虾壳蛋白最佳条件的研究

Optimal conditions of extracting protein from shrimp shell by sodium hydroxide

利用蛋白质的盐析原理对虾壳蛋白进行分离。先分别以氢氧化钠的浓度、反应时间、反应温度作为变量进行单因素分析,并据此结果进行三因素三水平的正交试验分析,确定出提取龙虾壳蛋白质的最佳实验条件为:反应温度100℃、氢氧化钠浓度10%、反应时间4h,继而在此条件下检验出所提取的蛋白质的纯度为77.38%。

This research was designed to separate proteins from the shrimp shell according to the principle of salting-out of protein. The single factor analysis, such as the temperature, the concentration of NaOH and the reaction time was firstly carried out,followed by the orthogonal experiment analysis of three influencing factors and three levels to determine the best extracting condition of protein from the shrimp shell. The result showed that the optimal extracting conditions were ： 100℃, 10% sodium hydroxide for 4 h. The protein purity was as high as 77.38%.