文献类型：期刊文献

中文题名：鱿鱼内脏糖蛋白提取工艺及其免疫活性初步研究

英文题名：Extraction of Glycoprotein from Squid Viscera and its Immunomodulation

作者：章建设[1];雷晓凌[1]

机构：[1]广东海洋大学食品学院,广东湛江524025

年份：2008

卷号：24

期号：2

起止页码：167

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、Scopus

语种：中文

中文关键词：鱿鱼内脏;糖蛋白;提取;免疫活性

外文关键词：squid viscera; glycoprotein; extraction; immunomodulation

中文摘要：本文分析了鱿鱼内脏的一般营养成分;探索了NaCl溶液提取鱿鱼内脏糖蛋白的工艺流程及工艺条件;并初步探讨了鱿鱼内脏糖蛋白对小鼠免疫功能的影响。结果表明:鱿鱼内脏中含有较高的蛋白质;提取的最佳工艺条件是:料液比为1:6、浸提时间为60min、NaCl浓度为3%、浸提温度为80℃;该工艺所提取得糖蛋白具有一定的免疫活性。

外文摘要：The General nutrients of squid viscera were analyzed and the extraction of glycoprotein from squid viscera by NaCl solution was investigated. The immunoloregulation effect of the glycoprotein was also researched. Results showed that squid viscera contained high contents of proteins, The optimum extraction conditions were as follows： ratio of solid to liquid of 1：6, extraction time of 60 min, NaCl content of 3% and temperature of 80℃. Our experiments also confirmed the extracted glycoprotein possessed immunomodulation activity.