脊尾白虾蛋白质分离及其性质研究  

Isolation of exopalaemon carinicauda protein and characterization of properties

作　　者：曹文红[1] 赵子科[1] 田申[1] 陈良[1] 

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,湛江524088

出　　处：《食品科技》2015年第3期162-166,共5页Food Science and Technology

基　　金：广东省科技计划项目(2012B020312005)

摘　　要：为充分利用脊尾白虾资源,对脊尾白虾的基本成分进行了分析,对其蛋白质进行了分离,并对其分子量分布、总巯基含量和热力学特性进行检测和分析。研究结果表明：脊尾白虾肌肉粗蛋白含量17.5%,盐溶性蛋白的含量为7.82%,水溶性蛋白5.69%,碱溶性蛋白0.16%,不溶性蛋白1.37%;盐溶性蛋白的分子量集中在116-200 ku,并且在25 ku有一条明显的蛋白条带;水溶性蛋白的分子量在66.4-97.2 ku之间,碱溶性蛋白在20.1、29.0、97.2-116 ku有明显的蛋白条带,不溶性蛋白的分子量分布较为分散,为200、66.4、44.3 ku。盐溶性蛋白的总巯基含量达110.81μmol/g。盐溶性蛋白热变性温度为55℃,水溶性蛋白42.9℃,碱溶性蛋白52.9℃,不溶性蛋白52.5℃。To make full use of protein resources from Exopalaemon carinicauda, its chemical composition was studied, its proteins were isolated, the molecular weight distribution, the total sulfydryl content and the thermodynamic properties of the isolated proteins were determined and characterized. The results showed that the content of crude protein of Exopalaemon carinicauda meat was 17.5%. The salt-soluble protein content was up to 7.82%, the water-soluble protein content was 5.69%, the insoluble protein content was 1.37%, and the alkali-soluble protein 0.16%. SDS-PAGE electrophoresis analysis results of the proteins showed the molecular weight of the salt-soluble protein ranged from 116 to 200 ku, it also had an obvious protein band at 25 ku. The molecular weight of the water-soluble protein ranged from 66.4 to 97.2 ku, an the alkali-soluble protein from 97.2 to 116 ku. The insoluble protein had protein bands at 200 ku, 66.4 ku and 44.3 ku. The total sulfydryl content of the salt-soluble protein was up to 110.81 μmol/g. The denaturation temperature of the isolated proteins were that the salt-soluble protein was 55 %, the water-soluble protein was 42.9℃, the alkali-soluble protein was 52.9 % and the insoluble protein was 52.5 ℃.

关 键 词：脊尾白虾 蛋白分离 分子量分布 巯基 热力学特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]