加氨碱化提取竹荚鱼鱼肉蛋白技术初探  

Tentative Development of an Ammonium-Alkalifying Technique of Trachurus Flesh Protein Extraction

作　　者：赵硕[1] 廖鄂[1] 齐祥明[1] 林洪[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国海洋大学学报（自然科学版）》2013年第5期59-63,共5页Periodical of Ocean University of China

基　　金：国家自然科学基金项目(31101380)资助

摘　　要：为探索加氨碱化提取鱼肉蛋白技术理论,本文首先以竹荚鱼肉为对象进行了鱼肉蛋白溶解基本规律的探索,其次以竹荚鱼加工副产物为对象考察了pH、碱种类、温度、料水比等因素对鱼肉蛋白提取过程的影响。结果表明:酸碱范围内分别存在一个蛋白溶解极高值区域,pH=10.0～12.0的碱性条件下蛋白溶解性较pH=2.0～3.0酸性条件更佳,pH=5.0～6.0时,鱼肉蛋白溶解性最低。鱼肉蛋白的碱溶pH区间内,温度适当提高可促进蛋白的提取,用水量适当提高有助于蛋白提取,但料水比低于1∶2后,蛋白提取总量几乎不变。当温度40℃、pH=10.5、料水比1∶2时,可获得最佳提取效果,蛋白提取总量达122.64mg/g。料水比为1∶0.5时采用两级提取获得与上述最佳提取效果接近的结果。作为一种低成本、易操作、无残留的绿色提取技术,加氨碱化法有较好的发展前景。In order to develop an ammonium-alkalifying technonique ot lrachurus Itesn protein extraction, we determined the solubility of Trachurus flesh protein and then the influence of acidity, alkali type, temperature and ratio of flesh to water on the extraction efficiency of flesh protein. We found that Trachurus flesh protein dissolved extremely well in two pH ranges （10. 0-12.0 and 2.0-3.0）. The highest solubility was found when pH ranged from 10.0 to 12.0; while the lowest solubility was found when pH ranged from 5.0 to 6.0. When the pH value was higher than 7. 0, an appropriate increases of temperature facilitated flesh protein extraction. Similarly, an appropriate increase of water volume facili- tated flesh protein extraction; however such a trend disappeared when the ratio of flesh to water reached 1 ： 2. At 40 ~C and pill0. 5 and when the ratio of flesh to water was 1 ＂ 2, the highest extraction efficien- cy （122. 64 mg protein/gram of flech） was achieved, At 40 ~C and pill0. 5 and when the ratio of flesh to water was 1 ~ 0. 5, a similar extraction efficiency was achieved when the extraction was carried out twice. The ammonium-alkalifying technique we developed in this study was low in cost, easy for use and free of residue. It was a blue （environment-friendly） technique for fish flesh protein extraction, promising for being industrially used in future.

关 键 词：氢氧化钠 氨 鱼肉蛋白 鱼加工副产品 溶解性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] S986.1[轻工技术与工程—食品科学与工程]