食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
2期
98-101
,共4页
罗兴武%周大寨%朱玉昌%万利秀
囉興武%週大寨%硃玉昌%萬利秀
라흥무%주대채%주옥창%만리수
阳荷%蛋白质%提取工艺优化%锌%赋存状态
暘荷%蛋白質%提取工藝優化%鋅%賦存狀態
양하%단백질%제취공예우화%자%부존상태
Zingiber striolatum%protein%optimization of extraction%zinc%speciation
在单因素试验基础上,采用正交试验对阳荷蛋白质的提取工艺条件进行筛选,得出最优提取条件:在60℃条件下,用40倍体积于阳荷粉的pH9.0的磷酸缓冲液恒温提取60min.同时对阳荷中锌赋存状态进行研究,结果表明,在供试阳荷中,锌以有机态为主,占总锌含量80%以上,蛋白锌占有机锌65%以上.
在單因素試驗基礎上,採用正交試驗對暘荷蛋白質的提取工藝條件進行篩選,得齣最優提取條件:在60℃條件下,用40倍體積于暘荷粉的pH9.0的燐痠緩遲液恆溫提取60min.同時對暘荷中鋅賦存狀態進行研究,結果錶明,在供試暘荷中,鋅以有機態為主,佔總鋅含量80%以上,蛋白鋅佔有機鋅65%以上.
재단인소시험기출상,채용정교시험대양하단백질적제취공예조건진행사선,득출최우제취조건:재60℃조건하,용40배체적우양하분적pH9.0적린산완충액항온제취60min.동시대양하중자부존상태진행연구,결과표명,재공시양하중,자이유궤태위주,점총자함량80%이상,단백자점유궤자65%이상.
The optimal extraction process of protein from Zingiber striolatum determined using single factor method coupled with orthogonal array design was that Zingiber striolatum powder was extracted with PBS(pH 9.0)at 60 ℃ for 60 minutes with a solid-to-solvent ratio of 1:40(g/mL).Additionally,spcciafion analysis of zinc in Zingiber striolatum was carried out.Results revealed that organic zinc constituted a major fraction in Zingiber striolatum,which accounted for above 80% of total zinc and comprised above 65% protein-binding zinc.