超声波辅助碱法提取黑木耳蛋白质及其性质研究.pdf

6 6 Vol. 6 No. 6 2015 6 Journal of Food Safety and Quality Jun. , 2015 1 2 2* 李福利 , 张 莉 , 于国萍 (1. , 150040; 2. , 150030) 摘 要: 目的 , 方法 , 结果 : pH 11.0, 20 min, 200 W, 66.32% 824.5 mg/g, 361.0 mg/g; α-18.3%, β-40.4%, β-14.0%, 27.3%; 13.5 kDa~91.4 kDa, 9 ; (92.91 ℃)(74.57 ℃ 90.52 ℃) 结论 关键词: ; ; ; ; Ultrasonic-assisted alkaline extraction and properties of Auricularia auricular protein 1 2 2* LI Fu-Li , ZHANG Li , YU Guo-Ping (1. Forest Engineering and Environmental Research Institute of Heilongjiang Province, Harbin 150040, China; 2. College of Food Science, Northeast Agricultural University , Harbin 150030, China) ABSTRACT: Objective The structure and property of Auricularia auricular protein were investigated preliminarily to provide a theoretical basis for the application. Methods The dried Auricularia auricular powder was used as the raw material. Auricularia auricular protein was extracted by ultrasonic assisted alkali distillation. Amino acids and secondary structure of the Auricularia auricu