摘要
研究了从鸡蛋黄粉制备含有唾液酸的水解浓缩液(可从中进一步精制出唾液酸成品)的方法,包括蛋黄粉的脱脂方法,脱脂蛋黄粉水解条件的优化,水解清液的超滤和纳滤浓缩、除盐。最终制得的水解液中含唾液酸1200μg/mL,相当于从每克干重的脱脂蛋黄粉中游离出了1.67mg的唾液酸。
This paper expounded about the method of preparing sialic acid-containing condensed hydrolysate of hen egg yolk powder(prepared for coming ion-exchange chromatograph).Including the method of delipid of egg yolk powder,optimization of factors which affect the result of hydrolysis,ultrafiltration and nanofiltration of hydrolysate.Sialic acid was detected at a level of 1200μg/mL in the final condensed hydrolysate,which is equivalent to 1.67mg sialic acid in 1g dryed delipidated egg yolk.
出处
《食品科技》
CAS
北大核心
2003年第2期28-30,33,共4页
Food Science and Technology
基金
江苏省自然科学基金项目资助课题(BK99190)。
