微波技术在鱼鳔蛋白提取中的应用  

Application of Microwave Technology in Protein Extraction from Swim Bladder of Silver Carp

作　　者：段振华[1,2] 孙小苓[1] 汪菊兰[2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学热带生物资源教育部重点实验室,海南海口570228

出　　处：《食品科学》2009年第16期149-152,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B06);海南省自然科学基金项目(80409)

摘　　要：选取新鲜鱼鳔为原料,以蛋白质提取率为指标,采用考马斯亮蓝法测定提取液中的蛋白质含量,分别研究固液比、微波萃取时间和微波功率等因素对鱼鳔蛋白提取的影响,并通过正交试验优化微波提取鱼鳔蛋白的工艺,得出在固液比1:30、萃取时间2.5min、萃取功率300W条件下,鱼鳔蛋白质的提取率最高达22.79%。The microwave extraction of protein from swim bladders of silver carps was investigated. Four crucial extraction parameters were optimized to attain the highest extraction yield of protein by single-factor and orthogonal array designs. The optimal conditions for attain the maximum extraction yield of 22.79% were determined as follows： with the ratio of material to liquid （water） of 1：30, extraction at 300 W for 2.5 min. This study will provide a practical reference for the application of microwave extraction in the preparation of protein from swim bladders.

关 键 词：鱼鳔 微波技术 提取率 蛋白质 考马斯亮蓝 

分 类 号：TS201.1[轻工技术与工程—食品科学]