CAJ | 학술논문

为提高猪肉盐溶蛋白的提取率,分别对NaCl溶液浓度、MgCl2溶液浓度、NaH2PO4添加量和pH值4个因素进行单因素实验和正交试验.利用考马斯亮蓝法测定猪肉盐溶液中的蛋白含量.按L9（3）4正交表进行正交试验,利用SPSS16.0软件进行正交分析,结果表明,猪肉盐溶蛋白的优化提取条件为：NaCl溶液浓度0.8 mol/L,MgCl2溶液浓度0.04 mol/L,NaH2PO4添加量4 g/kg,pH值7.0.
위제고저육염용단백적제취솔,분별대NaCl용액농도、MgCl2용액농도、NaH2PO4첨가량화pH치4개인소진행단인소실험화정교시험.이용고마사량람법측정저육염용액중적단백함량.안L9（3）4정교표진행정교시험,이용SPSS16.0연건진행정교분석,결과표명,저육염용단백적우화제취조건위：NaCl용액농도0.8 mol/L,MgCl2용액농도0.04 mol/L,NaH2PO4첨가량4 g/kg,pH치7.0.
In order to improve the extraction rate, single factors including NaC1 and MgC12 concentration, NaH2PO4 content, and pH, and orthogonal experiments were applied to optimize the extraction condi- tions. Bradford method was selected to determined salt soluble protein content in pork. After orthogonal experiment, the preferred condition by variance analysis was 0.8 mol/L NaC1, 0.04 mol/L MgCI2, 4 g/kg NaH2PO4 , and pH 7.0.