海地瓜酶解液中浑浊物性质及其消除研究  

Character Study and Elimination of Turbidity of Acaudina Molpadioides Enzymatic Hydrolysate

作　　者：宿玮[1] 崔宏博[1] 薛长湖[1] 张翠玉[1] 于龙[1] 常耀光[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：《中国食品学报》2013年第7期130-134,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31101302);海洋公益性行业科研专项(No.201105029)

摘　　要：海参是我国传统的滋补食品,其体壁的蛋白酶解液被证实具有良好的生理调节功能。以大宗低值海参(海地瓜,Acaudina molpadioides)制备的酶解液有明显的浑浊现象,严重影响了酶解液的品质,也不利于海参蛋白肽、硫酸多糖等功效成分制备。研究海地瓜酶解液中的浑浊物性质,以此为基础建立海地瓜酶解液的除浊方法。研究结果表明,海地瓜酶解液中的浑浊物主要由蛋白质、脂质与灰分组成,表面电位为-46.3 mV,平均粒径597 nm。由浑浊物引起的浑浊主要由其中的蛋白与脂质所致,蛋白由疏水相互作用聚合而成。使用AG-800#硅藻土进行过滤,是海地瓜酶解液除浊的理想方法。Sea cucumber is traditional restorative food in China, and the enzymatic hydrolysate of its body wall has been confirmed to have good physiological function. However, enzymatic hydrolysate prepared with low-value sea cucumber Acaudina molpadioides has significant turbidity phenomenon, which seriously affects hydrolysate quality, and is not beneficial for subsequent preparation of the efficacy composition of sea cucumber peptide and sulfated polysaccharide on the other hand. In this research, character study was carried out allusion to the Acaudina molpadioides enzymatic hydrolysate turbidity. And on this basis, method of elimination of Acaudina molpadioides enzymatic hydrolysate turbidity was established. The results showed that the turbidity material was composed of protein, lipid and ash. The surface potential was -46.3 mV, and the average particle size was 597 nm. The turbidity was mainly caused by protein and lipid. Protein was polymerized by hydrophobic interaction. The filtering of using AG-800# diatomite was the ideal method of elimination of Acaudina molpadioides enzymatic hydrolysate turbidity.

关 键 词：海参 海地瓜 酶解 浑浊 疏水相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]