南极磷虾蛋白质的分离特性及其组分分析
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摘要
利用pH调节法对南极磷虾Euphausua superba蛋白质进行分离回收,分别采取酸处理和碱处理冷冻南极磷虾,以蛋白质溶解度和回收率为分离特性参数,以0.5为pH变化梯度,探索在不同pH条件下南极磷虾蛋白质的分离规律。结果表明:酸处理和碱处理过程中南极磷虾肌肉蛋白质回收率无明显差别,在pH为1.5和12.0时有最大回收率,分别为49.8%和45.7%;通过SDS-PAGE分析,冷冻南极磷虾蛋白质主要为小分子质量蛋白质,主要分布在相对分子质量为80 000和35 000～45 000处,对比溶出物回收前后的蛋白质分子质量分布,发现采用酸处理法能回收大部分蛋白质组分,而采用碱处理法未能彻底回收,残液里还有多种蛋白质组分;通过对分离过程中南极磷虾含氮物的分布进行分析,表明用酸碱处理法分离蛋白的得率不高,分别占南极磷虾总粗蛋白质的37.76%和37.13%。
The protein in frozen Antarctic krill Euphausua superba was recovered by pH-shifting at a 0.5 interval via acid and base and protein composition was analyzed by SDS-PAGE to explore the utilization of Antarctic krill.Feasibility of isolating krill protein with pH-shifting was evaluated using recovery of edible protein and yield of protein isolated as indexes.Results showed that there was no significant difference between acid-aided treatment and alkali-aided treatment in recovery of krill protein.The maximum recovery rate was obtained at pH 1.5(49.8%) and pH 12.0(45.7%).The analysis of SDS-PAGE showed that composition of frozen krill protein included mainly low molecular weight protein,approximately 80 000 and 35 000-45 000.The profile of protein molecular weight of dissolved and pro-dissolved substances was compared,indicating that the acid-aided treatment recovered most of protein,while the residues still present some protein unrecovered in the alkali-aided treatment.Finally,distribution of krill nitrogenous compounds in the isolation process was traced,and negative effect of pH-shifting on protein recovery was found with yield of 37.76% in the acid-aided treatment and 37.13% in the alkali-aided treatment.
The protein in frozen Antarctic krill Euphausua superba was recovered by pH-shifting at a 0.5 interval via acid and base and protein composition was analyzed by SDS-PAGE to explore the utilization of Antarctic krill.Feasibility of isolating krill protein with pH-shifting was evaluated using recovery of edible protein and yield of protein isolated as indexes.Results showed that there was no significant difference between acid-aided treatment and alkali-aided treatment in recovery of krill protein.The maximum recovery rate was obtained at pH 1.5(49.8%) and pH 12.0(45.7%).The analysis of SDS-PAGE showed that composition of frozen krill protein included mainly low molecular weight protein,approximately 80 000 and 35 000-45 000.The profile of protein molecular weight of dissolved and pro-dissolved substances was compared,indicating that the acid-aided treatment recovered most of protein,while the residues still present some protein unrecovered in the alkali-aided treatment.Finally,distribution of krill nitrogenous compounds in the isolation process was traced,and negative effect of pH-shifting on protein recovery was found with yield of 37.76% in the acid-aided treatment and 37.13% in the alkali-aided treatment.
引文
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[12]傅润泽,刘俊荣,王帅,等.采用酸碱提取法对鲢肌肉蛋白分离特性的影响[J].大连海洋大学学报,2011,26(6):539-543.
[13]Chen Y C,Jaczynski J.Protein recovery from rainbow trout(On-corhynchus mykiss)processing by-products via isoelectric solubili-zation/precipitation and its gelation properties as affected by func-tional additives[J].Journal of Agricultural and Food Chemistry,2007,55:9079-9088.
[14]Suzuki T,Shibata N.The utilization of Antarctic krill for humanfood[J].Food Reviews International,1990,6(1):119-147.
[15]Kawamura Y,Nishimura K,Igarashi S,et al.Characteristics of au-tolysis of Antarctic krill[J].Agricultural and Biological Chemistry,1981,45(1):93-100.
[2]Gigliotti J C,Jaczynski J,Tou J C.Determination of the nutritionalvalue,protein quality and safety of krill protein concentrate isolatedusing an isoelectric solubilization/precipitation technique[J].FoodChemistry,2008,111(1):209-214.
[3]施佳慧,吕桂善,徐同成,等.磷虾油的脂肪酸成分及其降血脂功能研究[J].营养学报,2008,30(1):115-116.
[4]姚宏亮.南极磷虾虾壳制备甲壳素/壳聚糖的工艺研究[J].水产科学,2004,23(5):34-36.
[5]孙松,严小军.南极大磷虾的生物活性物质及其用途研究进展[J].极地研究,2001(3):213-216.
[6]Chen Y C,Tou J C,Jaczynski J.Amino acid and mineral composi-tion of protein and other components and their recovery yields fromwhole Antarctic krill(Euphausia superba)using isoelectric solubi-lization/precipitation[J].Journal of Food Science,2009,74(2):31-39.
[7]刘俊荣,汪涛,石泰,等.不同pH条件下罗非鱼肌肉蛋白分离效果及其功能特性的研究[J].水产科学,2010,29(6):317-323.
[8]Nolse H,Undeland I.The acid and alkaline solubilization processfor the isolation of muscle proteins:state of the art[J].Food andBioprocess Technology,2009(2):1-27.
[9]Kristinsson H G,Liang Y.Effect of pH-shift processing and surimiprocessing on Atlantic croaker muscle proteins[J].Food Chemistryand Toxicology,2006,17(5):C304-C312.
[10]Palafox H,Córdova-Murueta J H,Navarrete del Toro M A,et al.Protein isolates from jumbo squid(Dosidicus gigas)by pH-shiftprocessing[J].Process Biochemistry,2009,44(5):584-587.
[11]Kristinsson H G,Ingadottir B.Recovery and properties of muscleproteins extracted from tilapia light muscle by pH shift processing[J].Food Engineering and Physical Properties,2006,71(3):132-141.
[12]傅润泽,刘俊荣,王帅,等.采用酸碱提取法对鲢肌肉蛋白分离特性的影响[J].大连海洋大学学报,2011,26(6):539-543.
[13]Chen Y C,Jaczynski J.Protein recovery from rainbow trout(On-corhynchus mykiss)processing by-products via isoelectric solubili-zation/precipitation and its gelation properties as affected by func-tional additives[J].Journal of Agricultural and Food Chemistry,2007,55:9079-9088.
[14]Suzuki T,Shibata N.The utilization of Antarctic krill for humanfood[J].Food Reviews International,1990,6(1):119-147.
[15]Kawamura Y,Nishimura K,Igarashi S,et al.Characteristics of au-tolysis of Antarctic krill[J].Agricultural and Biological Chemistry,1981,45(1):93-100.