贻贝蛋白质的分级及提取工艺研究  

Study on Extraction Technology and Fraction of Protein from Mytilus edulis

作　　者：张艳萍[1] 俞远志[1] 戴志远[2] 

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310012 [2]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2014年第2期78-84,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金项目(LQ12C19004)

摘　　要：以脱脂贻贝粉为原料,采用Osborne分级对贻贝蛋白进行分级提取,结果表明:碱溶蛋白是贻贝蛋白中的优势组分。通过单因素试验及正交优化试验确定碱溶酸沉法提取贻贝蛋白的条件是:料液比1∶30,pH 11.5,温度35℃,提取2.5 h,提取1次,提取液酸沉pH 3.5。在此条件下,贻贝分离蛋白提取率为81.74%,产品纯度为74.32%。成分分析结果表明:本文所优化并建立的提取方法,不仅能有效地提取富集贻贝蛋白,而且能去除原料中含量较高的多糖,这有利于后期贻贝分离蛋白的开发利用。Four protein fractions（albumin, globulin, prolamine and glutelin） from defatted mussel powder were fractionated by using the method of Osborne. The result showed that the glutelin was the major fraction（40.78%） extracted, followed by albumin（24.59%）, prolamine（6.88%）, and globulin（1.62%）. According to the composition feature of protein fractions, the alkaline extraction-isoelectric precipitation technology was employed to prepare mussel protein isolates, and the parameters were optimized based on orthogonal experimental design. Under the optimum conditions, i.e. solid-to-liquid ratio 1∶30, pH 11.5, temperature 35 ℃, time 2.5 h, precipation pH 3.5, the protein extraction ratio was 81.74%, and the protein content of the product was 74.32%. Also, the chemical compositions results showed that the extraction technology optimizated was effective on not only protein concentration, but also polysaccharide removal.

关 键 词：贻贝 蛋白 分级 提取 优化 

分 类 号：TQ936.2[化学工程]