SOME FACTORS' EFFECTS ON THE SOLUBILITY OF PROTEIN FROM YELLOW MEALWORM (TENEBRIO MOLITOR L) LARVAE

被引：0
|
作者：
叶兴乾
刘东红
胡萃
机构：
来源：
Journal of Zhejiang University-Science A(Applied Physics & Engineering) | 2001年 / 04期
关键词：
yellow mealworm; protein; solubility;
D O I：
暂无
中图分类号：
TS201 [基础科学];
学科分类号：
083201 ;
摘要：
Studies were conducted to investigate the effects of pH value, extraction time, extraction temperature, ratio of material to extraction medium and salt concentration on the solubility of yellow mealworm larvae protein. The results showed that pH value greatly influenced the solubility, minimum solubility was found at pH 5.8 and a maximum at pH 10-12. Salt ion could increase the solubility at the iso-electric point pH and slightly decreased the solubility at the pH value higher than that of the iso-electric point. Other factors did not significantly affect the solubility of the protein.
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页码：77 / 79
页数：3
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