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Received: 2000-09-19

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Journal of Zhejiang University SCIENCE A 2001 Vol.2 No.4 P.436-438

http://doi.org/10.1631/jzus.2001.0436


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


Author(s):  YE Xing-qian, LIU Dong-hong, HU Cui

Affiliation(s):  Institute of Food Science and Fermentation Engineering, Zhejiang University, Hangzhou 310029, China; more

Corresponding email(s): 

Key Words:  yellow mealworm, protein, solubility


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YE Xing-qian, LIU Dong-hong, HU Cui. SOME FACTORS' EFFECTS ON THE SOLUBILITY OF PROTEIN FROM YELLOW MEALWORM (TENEBRIO MOLITOR L) LARVAE[J]. Journal of Zhejiang University Science A, 2001, 2(4): 436-438.

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journal="Journal of Zhejiang University Science A",
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Abstract: 
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, Tne 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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Reference

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