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开发一种简单且可行的工艺,从蛋黄中原始提取利维和维
Fan Zhang1,2, Yongmei Ding3,2, Zipei Zhang2
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods (Basel, Switzerland)
|January 8, 2025
概括
蛋黄的余是通过一种新的提取工艺来解决的,用于利维和维 (PV). 这种方法有效地将宝贵的蛋白质从蛋黄中分离出来,为蛋行业提供了一个解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 蛋白质化学 蛋白质化学
背景情况:
- 由于对蛋白的需求不平衡,蛋黄过剩给蛋工业带来了挑战.
- 开发有效的卵黄成分提取方法对于产业的增长和减少废物至关重要.
研究的目的:
- 设计一种可行的工艺,以从蛋黄中提取活素和素 (PV).
- 阐明与分离这些蛋白质有关的分离机制.
主要方法:
- 蛋黄稀释 (1:9) 在pH值6.15-6.29和低温 (4-7.5°C) 降低脂蛋白分散性.
- 在pH值5.40的水溶性分量 (WSF) 中添加酸盐,通过静电复合去除低密度脂蛋白 (LDL).
- 调整NaCl度和pH值以破坏高密度脂蛋白 (HDL) -PV复合体,并通过透析促进PV分离.
主要成果:
- 在去除LDL后,利维丁电泳带从51.90%增加到91.04%.
- 素 (PV) 电泳带在HDL去除后从8.45%增加到61.50%.
- 该过程证明了活和PV的有效分离,并且在特定条件下优化了每个步骤.
结论:
- 从蛋黄中成功开发出一种简单且可行的生提取利维和维 (PV) 的过程.
- 这项研究为进一步净化这些蛋白质提供了基础,使用了膜过和染色学等先进技术.
- 这种方法提供了一个潜在的解决方案来管理蛋黄的剩余量,并利用蛋黄的成分.
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