肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2014年
9期
23-25,26
,共4页
猪血%免疫球蛋白%工艺优化
豬血%免疫毬蛋白%工藝優化
저혈%면역구단백%공예우화
pig blood%Immunoglobulin%optimization
以猪血为原料，以猪血清Ig活性保留率为指标，研究猪血免疫球蛋白的提取工艺。通过单因素试验和正交试验考察硫酸铵盐饱和度、盐析pH值、盐析温度和盐析时间对猪血清Ig活性保留率的影响。试验结果表明：硫酸铵盐饱和度45％，pH值7．2，盐析温度40℃，盐析时间1．0h时，猪血清Ig活性保留率最高，为87．13％。
以豬血為原料，以豬血清Ig活性保留率為指標，研究豬血免疫毬蛋白的提取工藝。通過單因素試驗和正交試驗攷察硫痠銨鹽飽和度、鹽析pH值、鹽析溫度和鹽析時間對豬血清Ig活性保留率的影響。試驗結果錶明：硫痠銨鹽飽和度45％，pH值7．2，鹽析溫度40℃，鹽析時間1．0h時，豬血清Ig活性保留率最高，為87．13％。
이저혈위원료，이저혈청Ig활성보류솔위지표，연구저혈면역구단백적제취공예。통과단인소시험화정교시험고찰류산안염포화도、염석pH치、염석온도화염석시간대저혈청Ig활성보류솔적영향。시험결과표명：류산안염포화도45％，pH치7．2，염석온도40℃，염석시간1．0h시，저혈청Ig활성보류솔최고，위87．13％。
Pig blood was taken as raw material. The retention rate of pig serum immunoglobulin ac-tivities was taken as index. The extraction technology of pig blood immunoglobulin was studied. Through single factor experiment and orthogonal experiment, the effect of ammonium sulfate saturation, pH value, salting out temperature and time on the retention rate of pig serum immunoglobulin activities was studied. The result showed that when the ammonium sulfate saturation was 45%, pH value 7 . 2 , salting out temper-ature 40℃ and salting out time 1. 0h, the retention rate of pig serum immunoglobulin activities was the highest. It was 87. 13%.
