食品科学 ›› 1998, Vol. 19 ›› Issue (12): 7-9.
• 食品科学 • 上一篇 下一篇
陈运中, 张桂红, 王克安, 李锋, 牟敦清
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CHEN Yun-Zhong, ZHANG Gui-Hong, WANG Ke-An, LI Feng, MOU Dun-Qing
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摘要: 对溶剂浸提,反复冻融,超声波处理,磷酸处理和酶解技术对螺旋藻粉的增溶效果进行了比较。发现以反复冻融浸提,其渣再酶解处理为最佳增溶方法。
关键词:  , 螺旋藻粉, 增溶技术, 溶剂浸提反复冻融, 超声波处理, 磷酸处理, 酶解
Abstract: The paper studied the Solubilizing effect of solvent extraction, freeze thawing, ultrasonication, phosphoric acid treating and enzymatic hydrolysis on Spirulina dried Powder. Reach the Conclusion that the freeze thawing extraction, and Centrifugation, and then enzymatic hydrolysis of the filter residue is the optimum solubilization methot.
Key words: Spirulina dried powder, Solubilization technology, Solvent extraction, Freeze thawing, Ultrasonication, Phosphoric acid, Treating enzymatic hydrolysis
陈运中, 张桂红, 王克安, 李锋, 牟敦清. 螺旋藻粉增溶技术的研究[J]. 食品科学, 1998, 19(12): 7-9.
CHEN Yun-Zhong, ZHANG Gui-Hong, WANG Ke-An, LI Feng, MOU Dun-Qing. [J]. FOOD SCIENCE, 1998, 19(12): 7-9.
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