摘要
本文用有机溶剂沉淀法从羊血中提取凝血酶。同时探讨了醋酸浓度、pH值和激活时间、激活温度对凝血酶得率的影响,通过正交试验确定了最佳提取工艺条件:即激活温度30℃,醋酸浓度1%,pH值5.3,激活时间是1.5 h,并做了验证性试验验。
This work extracted thrombin from sheep blood. In the meantime, the effects of temperature, concentration, pH and time on the experimental results were analyzed. The optimal conditions for thrombin extraction are as follows： temperature 30iae, concentration 1%, pH 5.3, and time 1.5h. And these conditions were verified.
出处
《肉类研究》
2009年第3期51-53,共3页
Meat Research
关键词
羊血
凝血酶
提取
thrombin
sheep blood
extraction
