%0 Journal Article
%T 螺旋藻蛋白制备技术研究<br>Study on the Preparation Technology of Spirulina Proteinpolysaccharide and Polypeptide
%A 巩东辉
%A 王志忠
%A 王志国
%J Hans Journal of Agricultural Sciences
%P 753-762
%@ 2164-5523
%D 2022
%I Hans Publishing
%R 10.12677/HJAS.2022.128107
%X <span style=\"font-size:14px;\">为研究鄂尔多斯螺旋藻可溶性蛋白提取工艺的最佳条件，本实验以鄂尔多斯螺旋藻藻粉为原料，通过反复冻融法、超声波破碎法、以及反复冻融联合超声波破碎法来提取蛋白质过程中的各因素对其产品含量和产品纯度的影响，通过试验确定最佳提取条件。结果表明：采用蒸馏水为提取液时，在反复冻融4次联合超声波破碎4次，固液比例为1:30下可溶性蛋白溶出率达到25.52%；比单个破碎方法有明显的优势，在此条件下实验经过硫酸铵梯度盐析沉淀可溶性蛋白，结果显示在50%的硫酸铵盐析条件下蛋白含量最高。</span><br />
<span style=\"font-size:14px;\">In order to study the best extraction conditions of soluble protein from Erdos Spirulina, this experiment used Erdos Spirulina powder as raw material to extract protein by repeated freeze-thaw method, ultrasonic crushing method and repeated freeze-thaw combined with ultrasonic crushing method. The optimum extraction conditions were determined by experiments. The results showed that when distilled water was used as the extraction solution, the dissolution rate of soluble protein was 25.52% under the condition of repeated freeze-thaw for 4 times and ultrasonic crushing for 4 times, and the solid-liquid ratio was 1:30; Under this condition, the soluble protein was precipitated by ammonium sulfate gradient salting out. The results showed that the protein content was the highest under the condition of 50% ammonium sulfate salting out.</span>
%K 螺旋藻，总蛋白，提取<br>Spirulina
%K Total Protein
%K Extraction
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=55101