pH调节法制备兔肉分离蛋白及其性质研究
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摘要
以伊拉兔兔肉为原料,用pH调节法(pH-shifting)提取兔肉分离蛋白,并对分离蛋白的性质进行研究。实验结果表明,pH调节法提取兔肉分离蛋白的最佳酸溶解条件pH 3.0、碱溶解条件pH 12.0、沉淀回收条件pH 5.5。此方法下提取蛋白得率分别为酸法46.46%、碱法68.55%。酸/碱分离蛋白中蛋白质含量(干基)均极显著高于兔肉,脂肪含量(干基)极显著低于兔肉,蛋白所含必需氨基酸比例均衡,且SDS-PAGE电泳分析表示pH调节法提取兔肉分离蛋白并未造成蛋白质严重降解。
The protein isolate extracted from Ira rabbit meat by pH-shifting method was studied. The result showed that the optimum conditions for acid-soluble and alkali-soluble were pH 3. 0 and pH 12. 0. The optimum recovery condition was pH 5. 5. The yield of rabbit protein isolate were 46. 46% by acid method and 68. 55% by alkali solution. The protein content( dry basis) of acid method and alkali method were both significantly higher than of rabbit meat,and fat content( dry basis) were both significantly lower than that of rabbit meat. Besides,a variety of essential amino acids of protein isolates were higher than FAO/WHO recommend value. SDS-PAGE pattern indicated no obvious protein degradation was found in the protein isolates extracted by pH-shifting method.
The protein isolate extracted from Ira rabbit meat by pH-shifting method was studied. The result showed that the optimum conditions for acid-soluble and alkali-soluble were pH 3. 0 and pH 12. 0. The optimum recovery condition was pH 5. 5. The yield of rabbit protein isolate were 46. 46% by acid method and 68. 55% by alkali solution. The protein content( dry basis) of acid method and alkali method were both significantly higher than of rabbit meat,and fat content( dry basis) were both significantly lower than that of rabbit meat. Besides,a variety of essential amino acids of protein isolates were higher than FAO/WHO recommend value. SDS-PAGE pattern indicated no obvious protein degradation was found in the protein isolates extracted by pH-shifting method.
引文
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[2]MAROUNEK M,DOKOUPILOVA,VOLEK Z,et al.Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite,selenized yeast and selenized algae[J].World Rabbit Science,2009,17(4):207-212.
[3]樊金山.兔肉加工现状及其发展趋势[J].畜牧与饲料科学,2013,34(9):77-78.
[4]王晓君,夏杨毅,张丹,等.不同脱腥方法对兔肉脱腥效果的比较[J].现代食品科技,2016(5):205-212.
[5]HULTIN H O,KELLEHER S D.Process for isolating a protein composition from a muscle source and protein composition:EP,US,6288216B1[P].2001-09-11.
[6]王瑛.p H值调节诱导罗非鱼肌球蛋白结构和性质的变化[D].广州:广东海洋大学,2013.
[7]王伟.p H调节对鲤(Cyprinus carpio)肌肉蛋白的结构与功能的影响[D].大连:大连海洋大学,2015.
[8]KRISTINSSON H G,INGADOTTIR B.Recovery and properties of muscle proteins extracted from tilapia(oreochromis niloticus)light muscle by ph shift processing[J].Journal of Food Science,2006,71(3):E132–E141.
[9]孙月娥,王卫东,付湘晋.酸碱法提取鲢鱼肌肉蛋白的胶凝特性[J].食品科学,2012,33(6):123-126.
[10]洪伟,孙成波,周春霞,等.酸碱法分离斑节对虾蛋白的营养特性研究[J].现代食品科技,2014(7):193-198.
[11]WANG He-nan,WU Jiang-ping,BETTI M.Chemical,rheological and surface morphologic characterisation of spent hen proteins extracted by p H-shift processing with or without the presence of cryoprotectants.[J].Food Chemistry,2013,139(1-4):710-719.
[12]HRYNETS Y,OMANA D A,XU Y,et al.Comparative study on the effect of acid-and alkaline-aided extractions on mechanically separated turkey meat(MSTM):Chemical characteristics of recovered proteins[J].Process Biochemistry,2011,46(1):335-343.
[13]JIANG Jiang,XIONG You-ling,CHEN Jie.p H shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different p H,salt concentration,and temperature conditions[J].Journal of Agricultural and Food Chemistry,2010,58(13):8 035-8 042.
[14]CHOMNAWANG C,YONGSAWATDIGUL J.Protein recovery of tilapia frame by-products by p H-shift method[J].Journal of Aquatic Food Product Technology,2012,22(2):112-120.
[15]SUN L C,KANEKO K,OKAZAKI E,et al.Comparative study of proteins recovered from whole North Pacific krill Euphausia pacifica,by acidic and alkaline treatment during isoelectric solubilization/precipitation[J].Fisheries Science,2013,79(3):537-546.
[16]JIN Guo-feng,ZHANG Jian-hao,YU Xiang,et al.Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J].Food Chemistry,2010,123(2):465-471.
[17]刘诗长.罗非鱼分离蛋白的制备及其性质研究[D].广州:广东海洋大学,2011.
[18]HALLDRSDTTIR S M,HAMAGUCHI P Y,SVEINSDTTIR H,et al.Properties of hydrolysed saithe protein isolates prepared via p H shift process with and without dewatering[J].Lebensmittel-Wissenschaft undTechnologie,2011,44(10):1 999-2 004.
[19]VARELTZIS P K,UNDELAND I.Protein isolation from blue mussels(Mytilus edulis)using an acid and alkaline solubilisation technique-process characteristics and functionality of the isolates.[J].Journal of the Science of Food and Agriculture,2012,92(15):3 055-3 064.
[20]ABDOLLAHI M,MARMON S,CHAIJAN M,et al.Tuning the p H-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle.[J].Food Chemistry,2016,212:213-224.
[21]唐小丹.罗非鱼肉蛋白的分离及其性质研究[D].广州:广东海洋大学,2011.
[22]CHOI Y M,KIM B C.Muscle fiber characteristics,myofibrillar protein isoforms,and meat quality[J].Livestock Science,2009,122(2):105-118.
[23]朱成科,黄辉,向枭,等.泉水鱼肌肉营养成分分析及营养学评价[J].食品科学,2013,34(11):246-249.