pH调节法提取牡蛎蛋白及氨基酸、蛋白组成分析  

Extraction of Oyster Protein by Alkali Solution Acid Precipitation and Its Amino Acid and Protein Composition Analysis

作　　者：郑惠娜[1] 张晶晶[1] 周春霞[1] 章超桦[1] 秦小明[1] 吉洪武[1] 黄敏仪[1] 

机构地区：[1]广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室国家贝类加工技术研发分中心(湛江)广东海洋大学食品科技学院,广东湛江524088

出　　处：《中国食品学报》2014年第7期230-235,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省自然科学基金博士启动项目(S2011040000255);现代农业产业技术体系建设专项(CARS-48-07B);广东省水产品加工与安全重点实验室开放基金(GDPKLAPPS140)

摘　　要：以牡蛎全脏器为原料,采用pH调节法（pH-shifting）分离提取牡蛎分离蛋白并对其氨基酸组成及蛋白组成进行分析。试验结果表明,牡蛎分离蛋白提取最佳碱溶条件为pH 12~13,最佳酸沉条件为pH 4.5~5.1。在最佳提取条件下获得的牡蛎分离蛋白得率为66.7%,蛋白纯度达92.5%（干基计）。牡蛎分离蛋白各种必需氨基酸均高于FAO/WHO推荐值,约占总氨基酸的42.44%,风味氨基酸和支链氨基酸含量也较高。SDS-PAGE电泳图谱显示牡蛎分离蛋白在200,97,44 ku处均出现比较明显的蛋白条带。本研究结果将为进一步开发利用牡蛎蛋白资源提供理论依据。This paper studied on the protein isolate extracted from the oyster meat by pH-shifting method,the amino acid and protein composition were investigated. The results showed： the best extracted alkali-soluble and acid precipitation conditions of the oyster protein isolate were pH 12-13 and pH 4.5-5.1, respectively. And the yield of the oyster protein isolate was 66.7%; the purity of protein was 92.5%（dry basis）. A variety of essential amino acids of the oyster protein isolate were higher than the FAO/WHO recommended value, representing approximately 42.44% of the total amino acid, and the flavor amino acids and branched chain amino acid content were also higher. SDS-PAGE pattern showed the oyster protein isolate contained three main bands 200,97,44 ku with higher proportion. These results will provide a theoretical basis data for the further development and utilization of the oyster protein resources.

关 键 词：pH调节法 牡蛎分离蛋白 氨基酸组成 蛋白组成 

分 类 号：S968.3[农业科学—水产养殖]