文献类型：期刊文献

中文题名：海蜇皮中糖蛋白的酶法提取工艺研究

英文题名：EXTRACTION OF GLYCOPROTEIN FROM THE SKIN OF JELLYFISH BY ENZYMOLYSIS

作者：范秀萍[1];吴红棉[1];许少丹[1];胡雪琼[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524006

年份：2008

卷号：29

期号：3

起止页码：108

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2004、北大核心

语种：中文

中文关键词：海蜇皮;糖蛋白;胰蛋白酶;枯草杆菌中性蛋白酶

外文关键词：the skin of jellyfish; glycoprotein; pancreatic protease; neutral proteinase from bacillus subtilis

中文摘要：研究海蜇皮经酶法水解、乙醇沉淀得到糖蛋白的最佳提取工艺。通过单因素与正交实验得出,采用胰蛋白酶水解海蜇皮提取糖蛋白效果较好,其工艺条件为:料水比1∶0.5,酶解温度为50℃,酶用量为0.3%(w/w),水解4h,得到的糖蛋白提取率为6.25%,总糖与总蛋白含量分别为48.21%和28.65%。

外文摘要：To study the extraction technology and condition of the glycoprotein from the skin of jellyfish by enzymolysis. The glycoprotein were extracted by protease hydrolyze and precipitated by alcohol.The extracting technology was selected by the experiments of single factor and orthogonal.The results showed that the better extract condition was： the pancreatic protease 0.3 %（w/w）,the raw material and water ratio 1.＇0.5,50 ℃for 4 h.The extracting ratio of glycoprotein was 6.25 %, and the total sugar and protein content was 48.21% and 28.65 %,respectively.