菊黄东方鲀鱼精蛋白提取工艺优化研究
|
摘要
为研究河鲀鱼精蛋白的制备工艺,以菊黄东方鲀(Takifugu Flavidus)精巢为原料,以鱼精蛋白提取率为指标,通过单因素试验研究NaCl溶液的pH、硫酸浓度、硫酸用量、提取温度、提取时间以及乙醇用量等单因素对鱼精蛋白提取率的影响,在此基础上,采用响应面法优化鱼精蛋白的提取工艺条件。结果显示,采用响应面法优化获得河鲀鱼精蛋白的最佳提取工艺条件为:NaCl溶液pH 8.5,硫酸浓度0.6 mol/L,硫酸用量4.0倍沉淀体积,提取温度45℃,提取时间2.4 h,乙醇用量4.0倍沉淀体积,此时鱼精蛋白提取率达到19.07%。研究表明,响应面法对河鲀鱼精蛋白提取条件的优化方案合理可行,可为河鲀精巢的开发利用提供参考依据。
To study the preparation technology of protamine of Tetraodontidae,a single factor experiment was conducted to analyze the effect of NaCl solution pH,H_2SO_4 concentration,H_2SO_4 volume,extraction temperature,extraction time and ethanol volume on extraction rate of protamine,with testis of Takifugu Flavidus as raw material and extraction rate of protamine as index.Based on the above basis,the response surface methodology was used to optimize the extraction conditions of protamine.The results showed that after optimization with response surface methodology,the optimal extraction conditions for protamine of Tetraodontidae were NaCl solution pH 8.5,H_2SO_4 concentration 0.6 mol/L,H_2SO_4 volume 4.0 times,extraction temperature 45 ℃,extraction time 2.4 h and ethanol volume 4.0 times.Under these conditions,the extraction rate of protamine was up to 19.07%.The study showed that the proposal of optimizing the protamine of Tetraodontidae with the response surface methodology was reasonable and feasible,and it would provide a reference for the development and utilization of Tetraodontidae testis.
To study the preparation technology of protamine of Tetraodontidae,a single factor experiment was conducted to analyze the effect of NaCl solution pH,H_2SO_4 concentration,H_2SO_4 volume,extraction temperature,extraction time and ethanol volume on extraction rate of protamine,with testis of Takifugu Flavidus as raw material and extraction rate of protamine as index.Based on the above basis,the response surface methodology was used to optimize the extraction conditions of protamine.The results showed that after optimization with response surface methodology,the optimal extraction conditions for protamine of Tetraodontidae were NaCl solution pH 8.5,H_2SO_4 concentration 0.6 mol/L,H_2SO_4 volume 4.0 times,extraction temperature 45 ℃,extraction time 2.4 h and ethanol volume 4.0 times.Under these conditions,the extraction rate of protamine was up to 19.07%.The study showed that the proposal of optimizing the protamine of Tetraodontidae with the response surface methodology was reasonable and feasible,and it would provide a reference for the development and utilization of Tetraodontidae testis.
引文
[1] 王梦鹤,刘风元,刘宇峰.鱼精蛋白的开发利用[J].食品科学,1992,13(10):18-20.
[2] TAMAO N,OSAMU A,TOMOHIRO T.TTX accumulated in pufferfish[J].Comparative Biochemistry and Physiology,2006:145-152.
[3] 陈万青.“西施”河豚[J].海洋世界,2019(11):54-57.
[4] 农业部办公厅,国家食品药品监督管理总局办公厅.关于有条件放开养殖红鳍东方鲀和养殖暗纹东方鲀加工经营的通知[EB/OL].[2019-03-05].http://www.moa.gov.cn/govpublic/YYJ/201612/t20161229_5421120.htm.
[5] 陈燕婷,王松发,陈何东,等.福建河鲀产业发展形势分析[J].中国水产,2019(1):63-66.
[6] 吴燕燕,李来好.淡水鱼精巢核蛋白和鱼精蛋白的提取及营养分析[J].营养学报,1999,3(1):74-78.
[7] OGATA A,ANDO H,KUBO Y,et al.Effects of natural food additive on mouse embryos with the use of whole embryo culture method Ⅲ.Miltprotein[J].Annual Report of the Tokyo Metropolitan Research Laboratory of Public Health,1999,5(50):308-310.
[8] 穆云龙,余旭亚,孟庆雄,等.鱼精蛋白的研究与开发[J].食品与药品,2006,8(9):11-13.
[9] 万娜.鱼精蛋白对细菌及生物膜的抑制作用及初步应用研究[D].武汉:华中农业大学,2013.
[10]JOHANSEN C,GILL T,GRAM L.Antibacterial effect of protamine assayed by impedimetry [J].Journal of Applied Bacteriology,1995,78(3):297-303.
[11]谢小保,王春华,曾海燕,等.鲤鱼鱼精蛋白的提取及抑菌活性研究[J].生物加工过程,2006,4(3):62-66.
[12]谢安,魏蔚.鱼精蛋白的应用现状及存在的问题[J].中国胸心血管外科临床杂志,2016,2(1):78-82.
[13]孙屏,汪之和,郑明星.鱼精蛋白的研究及其在食品工业中的应用[J].食品研究与开发,2003,24(2):15-18.
[14]刘燕妮.鱼精蛋白的制备、纯化及其絮凝和抑菌活性研究[D].青岛:中国海洋大学,2015.
[15]上官新晨,蒋艳,沈勇根,等.鱼精的研究与开发[J].江西农业大学学报,2003,25(5):742-746.
[16]赵利,谢俊杰,黄美芳,等.鱼精蛋白的提取及抑菌作用初探[J].江西农业大学学报,1999,21(4):543-545.
[17]徐明生,陈锦屏,上官新晨.鲤鱼抗菌精蛋白的分离纯化及鉴定[J].食品工业科技,2004,25(10):51-54.
[18]黄占旺,上官新晨,沈勇根,等.鲤鱼精蛋白的提取与抗菌稳定性研究[J].农业工程学报,2005,21(2):165-168.
[19]国家技术监督局.GB/T5009.236—2016食品安全国家标准食品中水分的测定方法[S].
[20]GB/T5009.5—2016.食品安全国家标准食品中蛋白质的测定[S].
[21]GB/T5009.6—2016.食品安全国家标准食品中脂肪的测定[S].
[22]GB/T5009.4—2016.食品安全国家标准食品中灰分的测定[S].
[23]刘勇,蒋云升,毛羽扬,等.黄海海域河鲀鱼的毒性检测及卫生学评价[J].江苏预防医学,2001,12(1):3-4.
[24]胡晓璐,刘淑集,吴成业.鱿鱼鱼精蛋白的提取工艺优化研究[J].渔业研究,2013,35(6):434-440.
[25]饶丹华,白婵,耿胜荣,等.响应面法优化鲟鱼精蛋白的提取工艺[J].食品工业科技,2017,38(4):272-277.
[26] ITOI S,ISHIZUKA K,MITSUOKA R,et al.Seasonal changes in the tetrodotoxin content of the pufferfish Takifugu niphobles[J].Toxicon,2016,114:53-56.
[27]黄玉林,王文利,刘源,等.我国养殖河鲀(业)发展现状及研究进展[J].中国食品学报,2018,18(1):218-224.
[28]POTTER R,TRUELSTRUP H L,GILL T A.Inhibition of food borne bacteria by native and modified protamine:importance of electrostatic interactions [J].International Journal of Food Microbiology,2005,103(1):23-34.
[2] TAMAO N,OSAMU A,TOMOHIRO T.TTX accumulated in pufferfish[J].Comparative Biochemistry and Physiology,2006:145-152.
[3] 陈万青.“西施”河豚[J].海洋世界,2019(11):54-57.
[4] 农业部办公厅,国家食品药品监督管理总局办公厅.关于有条件放开养殖红鳍东方鲀和养殖暗纹东方鲀加工经营的通知[EB/OL].[2019-03-05].http://www.moa.gov.cn/govpublic/YYJ/201612/t20161229_5421120.htm.
[5] 陈燕婷,王松发,陈何东,等.福建河鲀产业发展形势分析[J].中国水产,2019(1):63-66.
[6] 吴燕燕,李来好.淡水鱼精巢核蛋白和鱼精蛋白的提取及营养分析[J].营养学报,1999,3(1):74-78.
[7] OGATA A,ANDO H,KUBO Y,et al.Effects of natural food additive on mouse embryos with the use of whole embryo culture method Ⅲ.Miltprotein[J].Annual Report of the Tokyo Metropolitan Research Laboratory of Public Health,1999,5(50):308-310.
[8] 穆云龙,余旭亚,孟庆雄,等.鱼精蛋白的研究与开发[J].食品与药品,2006,8(9):11-13.
[9] 万娜.鱼精蛋白对细菌及生物膜的抑制作用及初步应用研究[D].武汉:华中农业大学,2013.
[10]JOHANSEN C,GILL T,GRAM L.Antibacterial effect of protamine assayed by impedimetry [J].Journal of Applied Bacteriology,1995,78(3):297-303.
[11]谢小保,王春华,曾海燕,等.鲤鱼鱼精蛋白的提取及抑菌活性研究[J].生物加工过程,2006,4(3):62-66.
[12]谢安,魏蔚.鱼精蛋白的应用现状及存在的问题[J].中国胸心血管外科临床杂志,2016,2(1):78-82.
[13]孙屏,汪之和,郑明星.鱼精蛋白的研究及其在食品工业中的应用[J].食品研究与开发,2003,24(2):15-18.
[14]刘燕妮.鱼精蛋白的制备、纯化及其絮凝和抑菌活性研究[D].青岛:中国海洋大学,2015.
[15]上官新晨,蒋艳,沈勇根,等.鱼精的研究与开发[J].江西农业大学学报,2003,25(5):742-746.
[16]赵利,谢俊杰,黄美芳,等.鱼精蛋白的提取及抑菌作用初探[J].江西农业大学学报,1999,21(4):543-545.
[17]徐明生,陈锦屏,上官新晨.鲤鱼抗菌精蛋白的分离纯化及鉴定[J].食品工业科技,2004,25(10):51-54.
[18]黄占旺,上官新晨,沈勇根,等.鲤鱼精蛋白的提取与抗菌稳定性研究[J].农业工程学报,2005,21(2):165-168.
[19]国家技术监督局.GB/T5009.236—2016食品安全国家标准食品中水分的测定方法[S].
[20]GB/T5009.5—2016.食品安全国家标准食品中蛋白质的测定[S].
[21]GB/T5009.6—2016.食品安全国家标准食品中脂肪的测定[S].
[22]GB/T5009.4—2016.食品安全国家标准食品中灰分的测定[S].
[23]刘勇,蒋云升,毛羽扬,等.黄海海域河鲀鱼的毒性检测及卫生学评价[J].江苏预防医学,2001,12(1):3-4.
[24]胡晓璐,刘淑集,吴成业.鱿鱼鱼精蛋白的提取工艺优化研究[J].渔业研究,2013,35(6):434-440.
[25]饶丹华,白婵,耿胜荣,等.响应面法优化鲟鱼精蛋白的提取工艺[J].食品工业科技,2017,38(4):272-277.
[26] ITOI S,ISHIZUKA K,MITSUOKA R,et al.Seasonal changes in the tetrodotoxin content of the pufferfish Takifugu niphobles[J].Toxicon,2016,114:53-56.
[27]黄玉林,王文利,刘源,等.我国养殖河鲀(业)发展现状及研究进展[J].中国食品学报,2018,18(1):218-224.
[28]POTTER R,TRUELSTRUP H L,GILL T A.Inhibition of food borne bacteria by native and modified protamine:importance of electrostatic interactions [J].International Journal of Food Microbiology,2005,103(1):23-34.