食品工业科技2012，Vol.33Issue(20)：203-205,3.
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
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.关键词
咸蛋清/壳聚糖/絮凝/脱盐Key words
salty egg white/chitosan/flocculation/desalinization分类
轻工纺织引用本文复制引用
杨利,张程,张琪,马勇..咸蛋清蛋白质的絮凝与脱盐研究[J].食品工业科技,2012,33(20):203-205,3.基金项目
基金项目：辽宁省教育厅重点实验室项目 （）
渤海大学辽宁省高校重大科技平台开放课题（LNSAKF2011027）. （）
