马氏珍珠贝肉糖蛋白的提取工艺优化及其抗氧化活性的研究  

Study on extraction and anti-oxidative activities of Pinctada martensii glycoprotein

作　　者：李雨哲[1] 任娇艳[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第4期243-245,248,共4页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(贝类;47);农业部948项目(2006-G42);粤港招标突破项目(2007A020901001)

摘　　要：以马氏珍珠贝为原料,研究了提取缓冲液pH、盐浓度、料液比对贝肉糖蛋白提取率及抗氧化活性的影响。在单因素实验分析基础上,进行了三因素三水平正交实验,最终确定珍珠贝肉糖蛋白提取的最佳工艺条件为:提取缓冲液pH为7.2,NaCl浓度0.10mol/L,料液比为1:2,在此条件下,蛋白质回收率可达25.67%,总糖回收率57.60%,DPPH·清除率68.92%,超氧阴离子自由基清除率44.61%。The optimum extracting conditions and anti-oxidative activities of glycoprotein in Pinctada martensii were studied.The influences of pH,the concentration of NaCI solution and solid-liquid ratio on the extraction rate and anti-oxidative activity were investigated. On the basis of single factor test and the orthogonal test, the results showed that the optimal conditions of extraction were：pHT.2 ,the concentration of NaCl 0.10mol/L,solid-liquid ratio 1：2. Under these optimized conditions, the protein recovery and sugar recovery were 25.67% and 57.60% respectively.DPPH radical and anion radical capturing rate of the extracting solution reached 68.92% and 44.61% respectively.

关 键 词：马氏珍珠贝 糖蛋白 提取 抗氧化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]