頁籤選單縮合
題 名 | 以果膠自豬血紅蛋白分離血球蛋白=Separation of Globin from Pig Hemoglobin by Pectin |
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作 者 | 阮進惠; 張文翰; | 書刊名 | 食品科學 |
卷 期 | 23:2 1996.04[民85.04] |
頁 次 | 頁174-183 |
分類號 | 473.6 |
關鍵詞 | 豬血紅蛋白; 血球蛋白; 果膠; 脫色; Pig hemoglobin; Globin; Pectin; Decolorization; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以果膠在不同條件下,如:果膠之酯化程度(degree of esterification),果膠之濃度,反應pH,電解質之濃度,血紅蛋白(hemoglobin)之濃度及血紅蛋白溶液之加熱之前處理,進行脫色回收血球蛋白(globin)。其脫色回收血球蛋白之效率以分離反應評估值(separation response value, RE)為準,RE值愈小表示其分離效率愈佳。結果發現,以1%濃度之血紅蛋白液,添加等體積濃度為0.15%之0%酯化度之果膠溶液,在pH2下反應,為分離之最佳條件。此時,RE值達到最低為16.97,血球蛋白回收率及脫色率分別為69.46%及91.81%。另外,血紅蛋白之濃度愈高或添加電解質之濃度愈高,其分離效率愈差,加熱前處理血紅蛋白液則有反效果。 |
英文摘要 | Globin was separated from pig hemoglobin by using pectin under different conditions such as the degree of esterification (DE) of pectin, the concentration of pecting, pH, the concentration of hemoglobin, the concentration of added sodium chloride, and preheating treatment of hemoglobin. The separation response value (RE) was used to evaluate the efficiency of separation. The smaller the RE was, the more efficient was separation. Results showed that addition of an equal volume of 0.15% sodium pectate (i.e., 0% DE pectin) solution to 1% pig hemoglobin solution under pH 2 was optimum for separation, and the lowest RE was 16.97, globin recovery was 69.46% and heme removal was 91.81%. The increase of hemoglobin concentration, the addition of sodium chloride or the preheating treatment of hemoglobin decreased the efficiency of separation. |
本系統中英文摘要資訊取自各篇刊載內容。