食品科学 ›› 1998, Vol. 19 ›› Issue (10): 26-29.
• 食品科学 • 上一篇 下一篇
施强, 桑立红, 王在震
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SHI Qiang, SANG Li-Hong, WANG Zai-Zhen
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摘要: 从骨胶中提取L-羟基脯氨酸(L-HP)和L-脯氨酸(L-P),研究了胶原蛋白以L-HP为目的氨基酸的水解曲线;利用亚氨酸亚硝化的可逆性,从水解液中提取亚氨酸;用D61阳离子交换树脂层析分离L-HP和L-P;精制出L-HP和L-P晶体,得率分别为4.5%和4%。
关键词: 骨胶, 提取, L-羟基脯氨酸, L-脯氨酸
Abstract: The extraction Of L-hydroxypforine (L-HP) and L-proline (L-P) from gelatin has been studied. The hydrolysis of collagen with L-HP as the purpose amino acid was examined. Imino acid was extracted from hydrolysate by means of the invertibiliyty of indno arid nitrosylation and L-HP and L-P were separated by chromatography using D61 cation exchange resin. The purified L-HP and L-P were crystal and the yields were 4. 5% and 4% respctively.
Key words: Gelatin, Extract, L-hydroxyproline, L-proline
施强, 桑立红, 王在震. 从骨胶中提取L-羟基脯氨酸和L-脯氨酸[J]. 食品科学, 1998, 19(10): 26-29.
SHI Qiang, SANG Li-Hong, WANG Zai-Zhen. Extracting L-Hydroxyproline and L-Proline form Gelatin[J]. FOOD SCIENCE, 1998, 19(10): 26-29.
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