鲢鱼糜漂洗液中蛋白质分析与回收  

Recovery and characterization of proteins from surimi wash water

作　　者：许艳顺[1] 高琪[1] 姜启兴[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2012年第6期89-92,共4页Food and Machinery

基　　金：现代农业产业技术体系建设专项(编号:CARS-46-22)

摘　　要：对鲢鱼糜不同漂洗阶段的漂洗液中蛋白质含量和组成进行分析,采用调节鱼糜漂洗液pH值法和褐藻胶絮凝法对第1次漂洗液(WS-Ⅰ)中蛋白质进行回收,并对回收蛋白组成进行分析。结果表明,3次漂洗液中蛋白质含量分别为12.37 mg/mL(WS-Ⅰ),3.12 mg/mL(WS-Ⅱ),1.75mg/mL(WS-Ⅲ)。通过SDS-PAGE电泳可知,WS-Ⅰ中蛋白组分的分子量主要为20.1～97.2kDa,有少量低于20.1kDa的蛋白组分。处理pH和温度对蛋白回收率有显著影响,蛋白质的回收率在pH 5.0左右达到最高,且蛋白回收率在4～30℃范围内随温度增加而增加。采用调节pH法结合褐藻胶絮凝法可进一步提高蛋白回收效果,在pH 5.0条件下,按100mg/L添加1%褐藻胶溶液时,蛋白回收率最高,为70.25%。The content and composition of proteins in surimi wash wa- ter at different stage were analyzed in this paper and the proteins in surimi wash water were recovered by shifting pH and using alginate. Results showed that protein content in three surimi wash water were 12.37 mg/mL（WS-Ⅰ）,3.12 mg/mL（WS-Ⅱ）,and 1.75mg/mL（WS-Ⅲ）, respectively. SDS--PAGE showed that most proteins in WS-I had a molecular weight （MW） between 20.1-97.2 kDa with some traces proteins with MW less than 20.1 kDa. pH and tempera true had significant effect on protein recovery using pH shifting, and maximum recovery was obtained at pH 5.0 appropriately. The pro tein recovery increased with increasing temperature in the range from 4 ℃to 30 ℃. Shifting pH combined with alignate could further in- creased protein recovery, and reached the maximum recovery of 70.25% by adding 1% alginate solution at 100 mg/L surimi wash water at pH 5.0.

关 键 词：鱼糜 漂洗液 蛋白质 回收 pH法 褐藻胶絮凝法 SDS-PAGE电泳 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]