pH调节法提取牡蛎蛋白及氨基酸、蛋白组成分析
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摘要
以牡蛎全脏器为原料,采用pH调节法(pH-shifting)分离提取牡蛎分离蛋白并对其氨基酸组成及蛋白组成进行分析。试验结果表明,牡蛎分离蛋白提取最佳碱溶条件为pH 12~13,最佳酸沉条件为pH 4.5~5.1。在最佳提取条件下获得的牡蛎分离蛋白得率为66.7%,蛋白纯度达92.5%(干基计)。牡蛎分离蛋白各种必需氨基酸均高于FAO/WHO推荐值,约占总氨基酸的42.44%,风味氨基酸和支链氨基酸含量也较高。SDS-PAGE电泳图谱显示牡蛎分离蛋白在200,97,44 ku处均出现比较明显的蛋白条带。本研究结果将为进一步开发利用牡蛎蛋白资源提供理论依据。
This paper studied on the protein isolate extracted from the oyster meat by pH-shifting method,the amino acid and protein composition were investigated. The results showed: the best extracted alkali-soluble and acid precipitation conditions of the oyster protein isolate were pH 12-13 and pH 4.5-5.1, respectively. And the yield of the oyster protein isolate was 66.7%; the purity of protein was 92.5%(dry basis). A variety of essential amino acids of the oyster protein isolate were higher than the FAO/WHO recommended value, representing approximately 42.44% of the total amino acid, and the flavor amino acids and branched chain amino acid content were also higher. SDS-PAGE pattern showed the oyster protein isolate contained three main bands 200,97,44 ku with higher proportion. These results will provide a theoretical basis data for the further development and utilization of the oyster protein resources.
This paper studied on the protein isolate extracted from the oyster meat by pH-shifting method,the amino acid and protein composition were investigated. The results showed: the best extracted alkali-soluble and acid precipitation conditions of the oyster protein isolate were pH 12-13 and pH 4.5-5.1, respectively. And the yield of the oyster protein isolate was 66.7%; the purity of protein was 92.5%(dry basis). A variety of essential amino acids of the oyster protein isolate were higher than the FAO/WHO recommended value, representing approximately 42.44% of the total amino acid, and the flavor amino acids and branched chain amino acid content were also higher. SDS-PAGE pattern showed the oyster protein isolate contained three main bands 200,97,44 ku with higher proportion. These results will provide a theoretical basis data for the further development and utilization of the oyster protein resources.
引文
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[15]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):540-543
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[17]叶盛权,吴晖,赖富饶,等.牡蛎蛋白的研制[J].现代食品科技,2009,25(4):391-393.
[18]刘诗长,周春霞,洪鹏志,等.罗非鱼肉分离蛋白的营养成分分析[J].现代食品科技,2011,21(7):843-846.
[19]蔡扬鹏,李前景,张其标,等.几种鱼肌肉蛋白的电泳分析[J].集美大学学报:自然科学版,2006,11(3):193-197.
[20]Katayama S,Shima J,Saeki H.Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in Low-Ionic-Strength medium[J].Journal of Agricultural and Food Chemistry,2002,50(15):4327-4332.
[2]黄健,欧昌荣,王求娟,等.牡蛎预防醉酒及对小鼠酒精性肝损伤保护的研究[J].中国食品学报,2012,12(10):29-32.
[3]Nolse H,Undeland I.The acid and alkaline solubilization process for the isolation of muscle proteins:state of the art[J].Food Bioprocess Technol,2009,2(1):1-27.
[4]朱建华,杨晓泉.葡聚糖-大豆分离蛋白共混凝胶流变性质及微结构研究[J].中国食品学报,2012,12(11):42-49.
[5]Wang M,Jiang LZ,Li Y,et al.Optimization of extraction process of protein isolate from mung bean[J].Procedia Engineering,2011,15(1):5250-5258.
[6]刘诗长,周春霞,洪鹏志,等.罗非鱼下脚料分离蛋白的制备及其性质研究[J].食品研究与开发,2011,32(6):38-42.
[7]Reza T,Sarah KB,Kristen EM,et al.Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation[J].LWT-Food Science and Technology,2012,48(1):89-95.
[8]张乾元,Marius N,张兰,等.厚壳贻贝分离蛋白提取、氨基酸组成及理化特性研究[J].食品工业科技,2012,33(24):154-157.
[9]GB/T 5009.5-2003《食品中蛋白质的测定》[S].
[10]GB/T 9695.31-91《总糖含量测定》[S].
[11]GB 5009.4-2010《食品中灰分的测定》[S].
[12]GB 5009.3-201《食品中水分的测定》[S].
[13]Zheng HN,Zhang CH,Qin XM,et al.Study on the protein fractions extracted from the muscle tissue of Pinctada martensii and their hydrolysis by pancreatin[J].International Journal of Food Science and Technology,2012,47(10):2228-2234.
[14]王红颖,王倩,黄瑾,等.蛋白质分离纯化方法的研究进展[J].现代生物医学进展,2011,11(24):5168-5171.
[15]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):540-543
[16]朱振宝,易建华.碱溶酸沉法提取甜荞麦蛋白及其氨基酸分析[J].食品科技,2009,34(8):193-197.
[17]叶盛权,吴晖,赖富饶,等.牡蛎蛋白的研制[J].现代食品科技,2009,25(4):391-393.
[18]刘诗长,周春霞,洪鹏志,等.罗非鱼肉分离蛋白的营养成分分析[J].现代食品科技,2011,21(7):843-846.
[19]蔡扬鹏,李前景,张其标,等.几种鱼肌肉蛋白的电泳分析[J].集美大学学报:自然科学版,2006,11(3):193-197.
[20]Katayama S,Shima J,Saeki H.Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in Low-Ionic-Strength medium[J].Journal of Agricultural and Food Chemistry,2002,50(15):4327-4332.