紫菜藻胆蛋白的制备及其体外模拟消化研究  

Study on Preparation of the Laver Phycobiliprotein and its Digestion in Vitro

作　　者：姚兴存[1] 舒留泉[1] 贾维宝 刘雪[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《食品与生物技术学报》2014年第4期403-408,共6页Journal of Food Science and Biotechnology

基　　金：中央财政支持地方高校发展专项资金项目(CXTD12)

摘　　要：以紫菜为原料,采用藻胆蛋白提取率为评价指标并结合显微镜观察,通过比较水冻融、缓冲液冻融、水溶胀、氯化钙浸提、超声波破碎、酶水解、超微粉碎等方法筛选最佳方法;建立紫菜藻胆蛋白模拟消化模型,以游离氨基酸含量和DPPH自由基清除率作为评价指标并结合SDSPAGA电泳技术考察藻胆蛋白的消化情况。结果表明,磷酸盐缓冲液浸泡辅以超声波破碎技术是藻胆蛋白制备的最佳方法,工艺条件为:磷酸盐缓冲液浓度0.06 mol/L、超声功率400 W、处理时间20 min、溶液温度40℃、料液质量体积比为1 g∶50 mL,藻胆蛋白的提取率为7.05%,在光学显微镜和扫描电镜下皆观察到紫菜细胞结构与形态的变化;在紫菜藻胆蛋白的模拟人体胃肠消化过程中,紫菜藻胆蛋白的消化主要集中在胃肠液开始消化的30 min,随后消化速度趋缓,紫菜藻胆蛋白是容易被消化的优质蛋白质。Using the extraction rate of phycobiliprotein from laver as evaluation index combined with microscopic observation, the best method was chosen by comparing water freezing and thawing, buffer freezing and thawing, water swelling, calcium chloride extraction, ultrasonic treatment, enzyme hydrolysis,uhrafine grinding. The laver phycobiliprotein digestion simulation model was established. Using the free amino acid content and DPPH radical scavenging rate as the evaluation indexes combined with SDS-PAGA electrophoresis,the phycobiliprotein digestion was examined. The results showed that the phosphate buffer immersion combined with uhrasonic technique was the best method of phycobiliprotein preparation.The phycobiliprotein extraction rate was 7.05% under the technological conditions of phosphate buffer concentration 0.06 mol/L,uhrasonic power 400 W,time 20 min,temperature 40℃ ,solid-liquid ratio 1：50. The changes in cell structure and morphology of laver were observed under the optical microscope and the scanning electron microscope. The sinmlated gastrointestinal digestion of laver phycobiliprotein showed that it mainly occurred in the first 30min,then the digestion speed slowed down. The laver phycobiliprotein was easily digested and of high quality.

关 键 词：紫菜 藻胆蛋白 制备 消化 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]