蛋清溶菌酶提取工艺研究

FOODSCIENCEANDTECHNOLOGY2010352OptimumextractiontechnologyofeggwhitelysozymeYOUQing-hong,YINXiu-lian(CollegeofLifeSciencesandChemicalEngineering,HuaiyinInstituteofTechnology,Huaian223001)Abstract:Lysozymewasextractedfromeggwhitebyusingsalting-outmethod.Theprocessconditionsforextractionlysozymewerediscussedindetail.Andtheoptimaloperatingparameterswasestablished.Theoptimalconditionwas:eggwhiteconcentrationwas100%,sodiumchlorideconcentrationwas5%,pH10.5ofsalting-out,salting-outtimewas120hours,extractionyieldcoefficientwas0.37%.Theenzymeactivitywasanalyzedbyturbidimetrymethod,andtheenzymeactivitywas13500U/mg.Keywords:salting-out;lysozyme;extraction,turbidimetry;enzymeactivity，(223001)：。100%5%pH10.5120h0.37%。13500U/mg。：：Q556：A：1005-9989(2010)02-0259-03：2009-05-16：(1976—)。N-N-β-1,4。、、、、、0.3%~0.4%。[1-3]。、、、。、。[4]。。11.1(15000U/mg)()、、、、、、、、。1.2·259·FOODSCIENCEANDTECHNOLOGY2010352(UV-2401PC)(JJ-1)(M304781)(DSX-280B)(KYC-111)(SW-CJ-2F)(LGJ-10)。22.12.1.13.0g5.0g10.0gpH7.01L121℃15min。2.1.22%pH7.01L121℃15min。2.2。2.31mol/LpH10.04℃、。2.4[5-6]2.4.10.5mL()28℃48h。(28℃、24h)(28℃、48h)5000r/min15min。0.5g0.1mol/LpH6.25min30~50mLOD4500.5~0.6。2.4.25mg0.1mol/LpH6.250μg/mL。2.4.325℃10minOD450。0.2mL。30s1OD4503。0.0011。33.1。1。130%、60%、80%100%。。。3.2pH2pH9.5~10.5pH10.5pH。pH9.5~10。3.333.5%~5%5%0.380.360.340.320.300.280.260.242030405060708090100110/%10.380.360.340.320.309.510.010.511.011.5pH2pH/%/%·260·FOODSCIENCEANDTECHNOLOGY2010352。5%。23pH10.55%0.37%。3.44120h120h。120h。3.5pH5pH6.513000U/mg。3.6620℃80℃13000U/mg50℃13500U/mg。3.7。7。720h13000U/mg。。4100%、5%、pH10.5、120h0.37%。pH6.5、20h、50℃13500U/mg。140001200010000800060004000200003456789pH5pH/(u/mg)/℃140001300012000110001000090002030405060708090614000130001200011000100009000/(u/mg)20406080100120140160180/h70.360.340.320.300.280.263.54.04.55.05.56.0NaCl/%3/%/%/h0.360.340.320.300.284060801001201401604/(u/mg)(267)·261·FOODSCIENCEANDTECHNOLOGY2010352、。。：[1],,.[J].,2008,33(11):10-13[2].[J].,2005,2(5):108-110[3],,.[J].,2008,30(24):22-25[4],,,.[J].,2008,(6):166-168[5],,,.[J].,2005,(10):71-73[6],,.[J].,2002,(1):58-5913.4%37.9%、2-、2-、2-。：[1],,.———[J].,1980,4(2):141-146[2]SolmsJ.Thetasteofaminoacids,peptidesandproteins[J].FoodChemistry,1969,17(4):686-688[3]LopetcharatK,ChoiYeungJ,ParkJaeW,etal.Fishsauceproductsandmanufacturing:Areview[J].FoodRe－viewsInternational,2001,17(1):65-88[4].[J].,2005,(12):47-48[5],,,.[J].(),1997,25(4):119-121[6]AdlerNissen,Jens.EnzymicHydrolysisofFoodProteins[M].NewYork:ElsevierAppliedSciencePublishers,1986:20[7],,,.[J].,2002,24(2):19-21[8].[M].:,2004:156-159[9].[M].:,2004:174-175[10]JiangJJ,ZengQX,ZhuZHW.ChemicalandsensorychangesassociatedYu-lufermentationprocess-Atradi－tionalChinesefishsauce[J].FoodChemistry,2007,104:1629-1634[11]ParkJN,FukumotoY,FujitaE.ChemicalCompositionofFishSaucesProducedinSoutheastandEastAsianCountries[J].Journaloffoodcompositionandanalysis,2001,14:113-125[12]DouganJ,HowardGE.Someflavoringconstituentsoffermentedfishsauce[J].JournaloftheScienceofFoodandAgriculture,1975,26:887[13],.GC-MS[J].,2008,36(23):9838-9841[14]YoshiwaT,MorimotoK,SokamotoK,etal.Volatilecom－poundsoffishyodorinsardinebysimultaneousdistilla－tionandextractionunderreducedpressure[J].NipponSuisanGakkaishi,1997,63(2):222-230[15],.[J].,2006,34:165-167[16]KatsuyaF,SachiyoI,HitoshiY,etal.Identificationofdistinctivevolatilecompoundsinfishsauce[J].AgricFoodChem,2002,50:5412-5416(261)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!####010-67913893010-67913893·267·