摘要
以机械法分离得到鸡蛋壳膜,经预处理,以酶种类、酶用量、料液比、pH、酶解温度、酶解时间为考察因素,设计单因素实验。在此基础上设计L9（3-4）正交实验,优化透明质酸提取的工艺条件,并对透明质酸提取物进行成分分析。结果表明,最佳提取工艺条件为复合胰蛋白酶80000 U/g、料液比1：40、p H9.0、酶解温度50℃、酶解时间7 h,透明质酸的提取量为23.694mg/g。提取物中透明质酸纯度较高,其成分为：氨基葡萄糖含量为30.2%,葡萄糖醛酸含量为32.9%。
In this experiment, the egg shell membrane was isolated by mechanical method, after pretreatment, to design a single factor experiment, the factors were investigated by using enzyme type, enzyme dosage, ratio of material to liquid, p H, temperature and time of enzymatic hydrolysis. On this basis, to design of L9（3-4） orthogonal experiment, optimized the process conditions for the extraction of hyaluronic acid. Analyzed the components of hyaluronic acid extract. The results showed that the optimal extraction conditionsis were that the composite trypsin was 80000 U/g, the ratio of material to liquid ratio was 1：40, p H9.0, the temperature was 50 ℃, and the time of enzymatic hydrolysis was 7 h. The extraction rate was 23.694 mg/g. The purity of hyaluronic acid in the extract was relatively high, the content of amino glucose was 30.2%, and the content of glucuronic acid is 32.9%.
出处
《食品科技》
CAS
北大核心
2016年第1期204-209,共6页
Food Science and Technology
关键词
鸡蛋壳膜
酶
透明质酸
eggshell membrane
enzyme
hyaluronic acid
