响应面法优化鱿鱼缠卵腺糖蛋白提取工艺研究  

Optimization of the extraction technology of glycoprotein in nidamental gland from squid by response surface methodology

作　　者：王倩[1] 刘淑集[1,2] 林彩平[2] 吴成业[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省水产研究所,福建厦门361013

出　　处：《食品工业科技》2014年第3期261-265,共5页Science and Technology of Food Industry

基　　金：福建省省属公益类科研院所基本科研专项(2011R1003-8)

摘　　要：以鱿鱼缠卵腺为原料,在单因素实验的基础上,通过响应面实验设计优化了鱿鱼缠卵腺糖蛋白提取的工艺条件。结果表明,从鱿鱼缠卵腺中提取糖蛋白的最佳工艺条件为:提取时间3.5h,提取温度25℃,NaOH浓度0.37mol/L,在该条件下,提取率为12.79%,获得的糖蛋白中糖含量为72.5%,蛋白含量22.7%,硫酸根含量3.0%,是一种硫酸化的粘蛋白。Using the nidamental gland of squid as raw material,extraction of glycoprotein from nidamental gland of squid was optimized by response surface methodology based on single factor experiment.The results showed that the optimal extraction conditions were as follows., extraction time 3.5h, extraction temperature 25℃, NaQH concentration 0.37mol/L Under these conditions, the yield of glycoprotein could reach 12.79%, which contained 72.5% of sugar,22.7% of protein,and 3.0% of sulfate radical.The extracted glycoprotein from nidimental gland of squid is a kind of sulfating mucin.

关 键 词：鱿鱼 糖蛋白 提取 响应面 优化 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]