摘要
通过CO2超临界萃取对榆耳进行脱脂处理后,用酸法、碱法、热水法三种常用方法提取榆耳胶原蛋白,经减压浓缩后,CaCl2脱糖,NH4Cl沉淀,盐溶,除杂,冻干等步骤获得榆耳胶原蛋白。通过测定其乳化能力指数、乳化稳定指数、吸水性、保水性、吸油性等研究其食品功能特性。结果标明酸法、碱法、热水法胶原蛋白提取率分别为59.6ug/mL、124.8ug/mL、87.0ug/mL;榆耳乳化能力指数EAI为0.041,乳化稳定指数ESI为24.4,吸水能力为0.224g/g,吸油能力为2.83mL/g。
In this paper, Gloeostereum/ncanuman was d with supercrifical carbon dioxide fluid extraction ( SFE - CO2), then acid method, alkaline method and hot - water method was used to extract G/oeostereum/ncarna- turn collagen. The process included the vacuum concentration, deszation with Cacl2, precipitation with NH4C1, salt dissolution, impurity removal, and freeze drying. The food functional properties were studied by measuring emul- sifying ability index, emulsion stability index, water absorption, water retention and oil absorption. The results showed that the collagen extraction rates of acid method, alkali method and hot - water method were 59.6gg/mL, 124.8/.tg/mL, 87.0pg/mL, G/oeosterewn/ncamatwn emulsifying ability index (EAI) was 0.041, emulsifying stabili- ty index (ESI) was 24.4, water alorption capacity was 0.224 (g/g), and oil absorption capacity was 2.83mL/g.
出处
《吉林农业科技学院学报》
2013年第2期8-10,105,共4页
Journal of Jilin Agricultural Science and Technology University
基金
吉林省教育厅"十二五"科学技术课题([2011]271)
吉林农业科技学院大学生创新科研项目
关键词
榆耳
胶原蛋白
分离纯化
食品特性
Glosteretart/rtca
collagen
purification
food characteristics