摘要
采用醋酸从鸡蛋壳提取活性钙 ,利用木瓜蛋白酶将鸡蛋蛋白质水解成多肽和氨基酸 .通过正交试验 ,得出酶解的最佳条件为 :水解温度 5 5°C,水解时间 4小时 ,每 1 g鸡蛋木瓜蛋白酶用量 1 1 0 0 0 u,蛋白质浓度为 3g/1 0 0 m L.从鸡蛋壳提取活性钙的最佳条件为 :提取温度 45°C,提取时间 3小时 ,每 5 g鸡蛋壳醋酸量 0 .1 6mol,醋酸浓度 0 .66mol/L.
Active calcium was extracted from eggshell by use of acetic acid, and protein in egg is proteolysed into polypeptides and amino acids with papain proteolytic enzyme.And the extract and the hydrolysate were processed into a nutritious egg drink with high calcium content. The optimum conditions for enzymolysis are obtained through orthogonal tests.
出处
《汕头大学学报（自然科学版）》
2003年第4期19-23,共5页
Journal of Shantou University：Natural Science Edition
关键词
醋蛋饮料
鸡蛋壳
活性钙
酶解
egg
eggshell
acetate egg drink
active calcium
