有机酸沉淀法分离牡蛎中的糖原和蛋白质  

Separation of Glycogen and Protein from Oyster with Organic Acid

作　　者：谢昕蛰 赵伟[1,2] 孙茜妍[1] 杨瑞金[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学技术学报》2016年第3期53-60,共8页Journal of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2014BAD04B01)

摘　　要：研究了有机酸对牡蛎匀浆中糖原和蛋白质分离效果的影响。采用有机酸溶液对牡蛎匀浆进行处理,离心后得到富含蛋白质的沉淀和糖原含量相对较高的上清液,以达到分离牡蛎中糖原和蛋白质目的。通过单因素实验和正交试验得到的优化工艺条件为:牡蛎匀浆与0.5 mol/L的乙酸溶液的料(g)液(m L)比为1∶3,将p H值调至7.0,60℃下搅拌30 min,最后5 000 r/min离心10min。在此优化条件下得到的沉淀中蛋白质质量比为62.1%,占总蛋白质的59.6%;糖原质量比为2.21%,占总糖原的5.5%。上清液中蛋白质质量比为19.4%,占总蛋白质的29.7%;糖原质量比为23.8%,占总糖原的93.5%。研究结果表明,乙酸沉淀法可有效分离牡蛎中的糖原和蛋白质。The effect of organic acids on the separation of glycogen and protein in oyster homogenate was investigated in this study. In order to separate glycogen and protein,oyster homogenate was treated by organic acids. After centrifugation,precipitation was rich in protein while the supernatant had higher glycogen. The optimum condition obtained by the single factor test and orthogonal test was as follows： the solid（ g）-liquid（ m L） ratio of oyster homogenate and acetic acid 1∶ 3,p H 7. 0,extraction temperature 60 ℃,and time 30 min. The mixture was centrifuged at 5 000 r / min for 10 min after the extraction. The protein and glycogen contents in precipitation were 62. 1% and 2. 21% while the yields of protein and glycogen were 59. 6% and 5. 5%. The protein and glycogen contents in supernatant were 19. 4% and 23. 8%while the yields were 29. 7% and 93. 5%. The results suggest that acetic acid can separate glycogen and protein from oyster homogenate.

关 键 词：牡蛎 有机酸 糖原 蛋白质 分离 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]