摘要
以猪软骨为原料,采用稀碱与酶解相结合的方法提取硫酸软骨素。以蛋白酶、脂肪酶分解去除杂蛋白及脂肪,经酒精沉淀并干燥后得到产品。实验得到的最佳提取工艺为:料液比1∶1.5,碱浓度5%,碱提温度40℃,酸性、中性和碱性蛋白酶的用量分别为1.4%、1.4%、0.7%,脂肪酶的用量1%,在酶各自最适条件下作用时间各为1.5h。
A method of dilute alkali-enzyme hydrolysis to extract chondroitin sulfate from the pig cartilage was studied. Chondroitin sulfate was deposited by ethanol after eliminating the protein and fattiness with protease and lipase, then the product was gotten after desiccation. The best result was:The weight proportion was 1∶1.5(material∶liquid), the alkali concentration was 5%, the temperature was 40℃, the dosage of acidic, litmusless and alkalescent protease was expectively 1.4%, 1.4%, 0.7% , lipase was 1%, the reaction time was 1.5h under their optimum conditions.
出处
《食品科技》
CAS
北大核心
2004年第4期14-17,共4页
Food Science and Technology
关键词
硫酸软骨素
猪软骨
蛋白酶
脂肪酶
chondroitin sulfate
pig cartilage
proteases
lipase
