虾蛄盐溶蛋白磷酸化工艺及其功能性质的研究  

Research of the phosphorylation of the salt- soluble proteins from oratosquilla oratoria and its functional properties

作　　者：周景丽[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2015年第19期213-218,223,共7页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：为了改善虾蛄盐溶蛋白的功能特性,采用三聚磷酸钠(STP)对虾蛄盐溶蛋白进行磷酸化修饰。在单因素实验的基础上,应用响应面法优化虾蛄盐溶蛋白磷酸化工艺的条件,确定最佳磷酸化工艺条件为:反应p H为8.5,STP用量为4%,反应温度为30℃,反应时间为2.5 h,响应值磷酸化程度为4.715μg/mg,与预测值(4.722μg/mg)的相对误差为0.15%。磷酸化改性后,虾蛄盐溶蛋白的乳化活性、乳化稳定性、起泡性及泡沫稳定性与未磷酸化相比分别提高了61.90%、23.99%、88.57%、25.42%。The oratosquilla oratoria salt- soluble proteins were phosphorylated with sodium tripoly phosphate（ STP）to improve the functional properties of the salt- soluble protein.On the basis of single- factor investigation,response surface methodology was employed to establish optimum conditions for the oratosquilla oratoria salt- soluble protein of phosphorylation.The best conditions of phosphorylation were 4% of STP,p H8.5,reaction temperature of30 ℃ and reaction time of 2.5 h,the degrees of phosphorylation could reach 4.715 μg / mg,the relative error value was 0.15% with the theory prediction value（ 4.722 μg / mg）. Compared with not phosphorylation proteins,the emulsifying activity,emulsion stability,foaming properties,foam stability of the oratosquilla oratoria salt- soluble proteins were increased by 61.90%,23.99%,88.57%,25.42% respectively.

关 键 词：虾蛄 盐溶蛋白 磷酸化 响应面法 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]