JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究

胡凯伦 ,  高荣春 ,  杨丰盛 ,  刘文转 ,  杨静峰

downloadPDF
胡凯伦, 高荣春, 杨丰盛, 等. 酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究[J]. 轻工学报, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
引用本文: 胡凯伦, 高荣春, 杨丰盛, 等. 酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究[J]. 轻工学报, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
shu
HU Kailun, GAO Rongchun, YANG Fengsheng, et al. Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis[J]. Journal of Light Industry, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
Citation: HU Kailun, GAO Rongchun, YANG Fengsheng, et al. Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis[J]. Journal of Light Industry, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
shu

酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究

  • 大连工业大学 食品学院/国家海洋食品工程技术研究中心, 辽宁 大连 116034;

  • 福建省丰盛食品有限公司, 福建 漳浦 363208

    • 通讯作者: 杨静峰

  • 基金项目: 福建省海洋经济创新发展区域示范项目（2014FJ17）

  • 中图分类号: TS254.9

Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis

  • School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China;

  • Fujian Fengsheng Food Co., Ltd., Zhangpu 363208, China

    • Corresponding author: YANG Jingfeng,
  • Received Date: 2017-11-12
    Available Online: 2018-01-15

    CLC number: TS254.9

  • 摘要: 研究了酶解菲律宾蛤仔水煮液提取牛磺酸的工艺条件和提高所制备牛磺酸纯度的途径.结果表明：碱性蛋白酶为最适提取酶；在酶解温度45℃，酶解时间3.5 h，酶解pH=8.0的条件下，牛磺酸纯度为8.67%，回收率为95.80%；酶解产物经电渗析除盐后，纯度为21.30%，回收率为89.59%；经阳离子树脂交换后，纯度为31.18%，回收率为83.64%；经乙醇重结晶提纯处理后，纯度达97.28%.
    Abstract: This study aim to explored the preparation and purification technologies of taurine from the cooking liquid of Ruditapes philippinarum using enzymatic hydrolysis. The results showed that the alkaline protease was the optimum enzyme for extracting taurine. Under the conditions of enzymolysis temperature 45℃, enzymolysis time 3.5 h and enzymolysis pH=8.0, the purity and recovery of taurine reached 8.67% and 95.80%, respectively. After removing salt using electrodialysis, the purity and recovery of taurine reached 21.30% and 89.59%, respectively. After elution on cation exchange resin, the purity and recovery of taurine reached 31.18% and 83.64%, respectively. After the ethanol recrystallization, the purity of taurine reached 97.28%.
    1. [1]

      农业部渔业渔政管理局.中国渔业统计年鉴2017[M].北京:中国农业出版社,2017.

    2. [5] FRANEONI F,BENNARDINI F,MATTANA A,et al.Plasma and platelet taurine are reduced in subjects with insulin-dependent diabetes mellitus:effects of taurine supplementation[J].American Journal of Clinical Nutrition,1995,61(5):1115.

    3. [7] HSU Y W,YEH S M,CHEN Y Y,et al.Protective effects of taurine against alloxan-induced diabetic cataracts and refraction changes in New Zealand white rabbits[J].Experimental Eye Research,2012,103:71.

    4. [8] LIN S,HIRAI S,YAMAGUCHI Y,et al.Taurine improves obesity-induced inflammatory responses and modulates the unbalanced phenotype of adipose tissue macrophages[J].Molecular Nutrition and Food Research,2013,57(12):2155.

    5. [9] HOANG M H,JIA Y,JUN H J,et al.Taurine is a liver X receptor-alpha ligand and activates transcription of key genes in the reverse cholesterol transport without inducing hepatic lipogenesis[J].Molecular Nutrition and Food Research,2012,56(6):900.

    6. [6]

      [10] NOOR N A,MOHAMMED H S,KHADRAWY Y A,et al.Evaluation of the neuroprotective effect of taurine and green tea extract against oxidative stress induced by pilocarpine during status epilepticus[J].The Journal of Basic & Applied Zoology,2015,72:8.

    7. [7]

      [12] SHAO A,HATHCOCK J.Risk assessment for the amino acids taurine,L-glutamine and L-arginine[J].Regulatory Toxicology and Pharmacology,2008,50(3):376.

    8. [8]

      [14] HUANG C,GUO Y,YUAN J,et al.Dietary taurine impairs intestinal growth and mucosal structure of broiler chickens by increasing toxic bile acid concentrations in the intestine[J].Poultry Science,2014,93(6):1475.

    9. [9]

      [15] LIU Y,ZHANG Z.Extracted the taurine from the oyster with zymolisis and boiled process[C]//International Conference on Remote Sensing,Environment and Transportation Engineering.New York:IEEE,2011:7584.

  • 加载中
WeChat 点击查看大图
计量
  • PDF下载量:  120
  • 文章访问数:  8110
  • 引证文献数: 0
文章相关
  • 通讯作者:  杨静峰,
  • 收稿日期:  2017-11-12
  • 刊出日期:  2018-01-15
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
胡凯伦, 高荣春, 杨丰盛, 等. 酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究[J]. 轻工学报, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
引用本文: 胡凯伦, 高荣春, 杨丰盛, 等. 酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究[J]. 轻工学报, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
shu
HU Kailun, GAO Rongchun, YANG Fengsheng, et al. Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis[J]. Journal of Light Industry, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
Citation: HU Kailun, GAO Rongchun, YANG Fengsheng, et al. Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis[J]. Journal of Light Industry, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
shu

酶解菲律宾蛤仔水煮液制备牛磺酸工艺研究

    通讯作者: 杨静峰
  • 大连工业大学 食品学院/国家海洋食品工程技术研究中心, 辽宁 大连 116034;
  • 福建省丰盛食品有限公司, 福建 漳浦 363208
  • 收稿日期: 2017-11-12
  • 网络出版日期: 2018-01-15
基金项目:  福建省海洋经济创新发展区域示范项目（2014FJ17）

摘要: 研究了酶解菲律宾蛤仔水煮液提取牛磺酸的工艺条件和提高所制备牛磺酸纯度的途径.结果表明：碱性蛋白酶为最适提取酶；在酶解温度45℃，酶解时间3.5 h，酶解pH=8.0的条件下，牛磺酸纯度为8.67%，回收率为95.80%；酶解产物经电渗析除盐后，纯度为21.30%，回收率为89.59%；经阳离子树脂交换后，纯度为31.18%，回收率为83.64%；经乙醇重结晶提纯处理后，纯度达97.28%.

English Abstract

参考文献 (9)

目录

/

返回文章

网站版权 © 轻工学报编辑部

地址：河南省郑州市科学大道136号邮编：450001

本系统由北京仁和汇智信息技术有限公司开发 技术支持： info@rhhz.net