响应面法优化海藻酸钠絮凝回收带鱼鱼糜漂洗水可溶蛋白工艺  

Application of Response Surface Methodology to Optimize Extraction of Protein From Trichiurus lepturus Surimi Wash-water by Sodium Alginate

作　　者：张玉[1] 魏华茂 张倩[1] 杨文鸽[1] 徐大伦[1] 娄永江[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2015年第7期1344-1350,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家海洋局海洋公益性行业科研专项(201305013);宁波市重大农业科研攻关项目(2012C10001);宁波大学SRIP项目(2014)

摘　　要：在鱼糜加工中,鱼肉往往要进行漂洗,导致大量可溶蛋白的流失。为回收漂洗水中的可溶蛋白,本文优化了以海藻酸钠作为絮凝剂回收鱼糜漂洗水可溶蛋白的工艺条件。在单因素试验基础上,根据Box-Behnken中心组合设计,以絮凝剂添加量、絮凝温度及时间为自变量,蛋白回收率为因变量,利用响应面程序进行分析,确定了海藻酸钠絮凝回收鱼糜漂洗水可溶蛋白的最优工艺:絮凝温度13℃,海藻酸钠添加量0.82 mg·m L-1,絮凝时间2 h,p H值5.0,在此条件下蛋白回收率为82.36%。该条件是海藻酸钠絮凝回收水溶性蛋白的最佳工艺条件,能为蛋白资源的再利用、环境污染的减轻提供理论基础。In the processing of surimi, fish meats are often washed and lead to loss of soluable proteins. To recycle water soluble proteins, the extraction conditions of protein from surimi wash-water were optimized using sodium alginate as a natural polymer flocculant. Based on the single factor experiment, Box-Behnken design coupled with response surface analysis was used to optimize three variables for recovering protein including sodium alginate dosage, temperature and flocculating time. Optimal process conditions of the variables were found to be added with 0.82 mg- mL-1 sodium alginate at pH 5.0 for 2 h at 13℃ , resulting in a protein recovery of 82.36%. Hence it indicates that an effective process was found to extract soluble protein from surimi wash-water, which provides the basis for reusing the protein and reducing environmental pollution.

关 键 词：海藻酸钠 絮凝 鱼糜漂洗水 可溶蛋白 响应面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]