食品科学 ›› 1999, Vol. 20 ›› Issue (8): 49-50.

• 工艺技术 • 上一篇    下一篇

蚂蚁蛋白质的提取研究

 鲁晓翔, 李占良, 洪涛   

  1. 天津商学院食品工程系
  • 出版日期:1999-08-15 发布日期:2011-12-05

 LU  Xiao-Xiang, LI  Zhan-Liang, HONG  Tao   

  • Online:1999-08-15 Published:2011-12-05

摘要: 本研究以拟黑多刺蚁(PglyrhachisViciuaRoger)为原料,采用单因素实验法,对蚂蚁蛋白质的提取条件进行了研究。结果表明,提取较优的条件为:固液比1:20、pH=8.0、盐浓度为1%、温度4℃条件下沉淀2h,所得的蛋白质提取率为58.9%,产品蛋白含量达到81.6%。

关键词: 蚂蚁, 蛋白质, 昆虫, 提取

Abstract: Take Polyrhachis viciua roger as raw material.the effect of different factors on extraction of ant protein with single factor test was investigated .The results showed that the optimum conditions were as follows:the ratio of solid/liquid was 1 to 20.the PH was 8.0 the salt concentration in the extractive reagent was 1%.the temperature was 25℃ and the time of extraction was two hours.The protein extract waw precipitated at PH4.5 and 4℃ for 2h .Using this technique .the protein extraction rate was 58.9% and the content of protein recovery was 81 .6%

Key words: Ant, Protein, Insect, Extraction