| 猕猴桃蛋白酶提取的工艺技术研究 |
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| 引用本文： | 左玉萍,冯成利,党蕊叶.猕猴桃蛋白酶提取的工艺技术研究[J].西北农业学报,2006,15(6):127-129. |
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| 作者姓名： | 左玉萍 冯成利 党蕊叶 |
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| 作者单位： | 陕西省动物研究所生化室,陕西西安,710032 |
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| 摘 要： | 采用盐析沉淀法,配合等电点沉淀法,对猕猴桃蛋白酶提取的工艺技术进行了研究。初步选定的工艺条件为:果汁与水的比例为1∶1,食盐水浓度为22.5%~25%(W/V),pH值范围在4.0~4.8间,低温沉淀8~10 h。粗酶的平均提取率约为0.765%。
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| 关 键 词： | 猕猴桃蛋白酶 提取 工艺技术 |
| 文章编号： | 1004-1389（2006）06-0127-03 |
| 收稿时间： | 2006-03-07 |
| 修稿时间： | 2006-04-26 |
Extraction Technology of Actinidin in Actinidia chinese |
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| ZUO Yu-ping,FENG Cheng-li and DANG Rui-ye.Extraction Technology of Actinidin in Actinidia chinese[J].Acta Agriculturae Boreali-occidentalis Sinica,2006,15(6):127-129. |
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| Authors: | ZUO Yu-ping FENG Cheng-li and DANG Rui-ye |
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| Institution: | Shaanxi Institute of Zoology, Xi''an 710032, China;Shaanxi Institute of Zoology, Xi''an 710032, China;Shaanxi Institute of Zoology, Xi''an 710032, China |
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| Abstract: | This paper reports a kind of extraction technology of Actinidin by adoping the salting out and isoelectric precipitation method, in order to meet the needs of market.The optimizing extraction condition are: the ratio of material to water is 1:1;concentration of salt water is 22.5%~25%(W/V);pH range is 4.0~4.8; time of sediment is about 8~10 h.The average extraction ratio of crude enzyme is 0.765%. |
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| Keywords: | Actinidin Extraction Technology |
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