吉林大学学报(工学版) ›› 2011, Vol. 41 ›› Issue (03): 876-881.

• paper • Previous Articles     Next Articles

Optimized process of extracting phosvitin from hen egg yolk based on genetic algorithm

XU Cai-na1,YIN Yong-guang1,WANG Er-lei2,LIU Jing-bo2,LIN Song-yi2,ZHANG Gang1   

  1. 1.College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China；2.College of Quartermaster Technology,Jilin University,Changchun 130062,China
  • Received:2010-04-07 Online:2011-05-01 Published:2011-05-01

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Abstract:

The quadratic general rotary unitized design was employed to optimize the parameters of extracting phosvitin from egg yolk proceeding after one-factor experimental design. The ratio of n-hexane to ethonal and their total dosages were investigated to evaluate the extraction rate of phosvitin. The optimized technology parameters of extracting phosvitin were obtained based on genetic algorithm. The SDS-polyacrylamide gel electrophoresis (SDS-PAGE) was used to determine the molecular weight (MW) of phosvitin. The results are obtained as follws: ratio of n-hexane to ethonal of 3.4/1 (V/V), dosage of the total organic solvent of 148 mL, the purity of the phosvitin reached 81.62%. The results of SDS-PAGE indicate that the MW of phosvitin was 35 kD.

Key words: food processing technology, phosvitin, quadratic general rotary unitized design, genetic algorithm, SDSpolyacrylamide gel electrophoresis, high performance liquid chromatogram

CLC Number: 

  • TS253.1
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