咸蛋清蛋白质的絮凝与脱盐研究

Research of flocculation and desalinization of salty egg white protein

摘要: 咸蛋清中含有大量的优质蛋白质,由于含盐量较高,难以利用。利用适量水稀释咸蛋清,再以壳聚糖溶液絮凝咸蛋清溶液中的蛋白质,然后分离含盐水溶液,从而脱除咸蛋清中的盐。研究了咸蛋清溶液的浓度、pH、温度和壳聚糖溶液浓度等因素对絮凝效果的影响。通过正交试验发现,壳聚糖的加入量是影响咸蛋清蛋白质的絮凝与脱盐的主要因素,其次是咸蛋清溶液pH,然后是咸蛋清溶液浓度、温度;咸蛋清蛋白质的絮凝与脱盐的最佳条件为:10g咸蛋清,加水量10g,壳聚糖溶液(1.00g/100mL)用量1.25mL,咸蛋清溶液pH=6、温度20℃,粗蛋白质回收率为86.21%。

Abstract: The salty egg white was first diluted by appropriate amount of water, and then the protein in the solution was flocculated by chitosan, followed by the separation of the obtained salt aqueous solution.Many factors that affected the flocculation of egg white protein had been tested in the experiment, including the concentration of salty egg white and chitosan solution, pH value, temperature, then giving the best condition for flocculation:salty egg white 10g, water 10g, chitosan (1.00g/100mL) 1.25mL.The result indicated that the recovery rate of raw protein was 86.21% at 20℃ and pH=6 of salty egg white solution.