采用酸碱提取法对鲢肌肉蛋白分离特性的影响  

Effect of isoelectric precipitation processing on isolating properties of fish muscle proteins

作　　者：傅润泽[1] 刘俊荣[1] 王帅[1] 汪涛[1] 辛草[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《大连海洋大学学报》2011年第6期539-543,共5页Journal of Dalian Ocean University

基　　金：辽宁省海洋与渔业厅科研计划项目(200913)

摘　　要：对酸处理和碱处理过程中鲢肌肉蛋白质的分离特性,包括蛋白质溶解度、回收率和匀浆黏度等进行了比较研究。结果表明:当pH为1.5～12.5时,普通肉溶解蛋白(Solution ordinary muscle protein,SMP-1)与血合肉溶解蛋白(Solution dark muscle protein,SMP-2)溶解度的变化规律无明显差别,酸处理的最大溶解度均在pH为2.5下,碱处理的最大溶解度均在pH为11.5～12.5下,两者等电点均在pH为5.5下;普通肉匀浆(Ordinary muscle homogenate,OMH)和血合肉匀浆(Dark muscle homogenate,DMH)的黏度均随溶解度的增加而增加,但OMH黏度要高于DMH;采用酸碱处理法的蛋白质回收率都非常高,IMP-1最高能达到90.5%,IMP-2也能达到89.5%。Ordinary muscle and dark muscle of silver carp were prepared using twice mechanical meat separating method, respectively, and soluable ordinary muscle protein （ SMP-1 ） and dark muscle protein （SMP-2） were obtained under critical pH. Isolated ordinary muscle protein （IMP-1 ） and isolated dark muscle protein （IMP-2） were extracted by isoelectric precipitation processing. Main parameters including solubility, viscosity and recovery of protein of the acid and alkaline solubilization process and recovered with isoelectric precipitation were investigated. Results showed that there was no significant difference in soluble properties between SMP-land SMP-2. Both SMP- 1 and SMP-2 showed a maximum solubility at pH 2.5 and 11.5, and their isoelectric pH were found at 5.5. Their viscosity were both changing with solubility, but the SMP-1 higher viscosity than the SMP-2 did. The acid- aided and alkali-aided processes had effect on the yield of protein recovered in the same way, leading to very high recoveries of protein, 90.5% for IMP-1 and 89.5% for IMP-2.

关 键 词：鲢 血合肉 普通肉 分离蛋白 等电点 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]