pH调节法制备河蚬蛋白质及其营养评价  

Nutrition evaluation and preparation of protein from freshwater clam by pH-shifting method

作　　者：朱小燕[1,2] 李相前[1,2] 王杰[1] 张威[1] 吕强[1] 夏继林 

机构地区：[1]淮阴工学院生命科学与食品工程学院,淮安223003 [2]江苏省生物质转化与过程集成重点实验室,淮安223003

出　　处：《食品科技》2017年第1期175-181,共7页Food Science and Technology

基　　金：江苏省科技计划项目(BC2013433);淮安市科技支撑项目(HAN2015026)

摘　　要：以河蚬为原料,采用p H调节法(p H-shifting)分离提取河蚬蛋白质并对其进行营养评价。通过单因素和响应面法(RSM)试验优化碱溶蛋白质提取工艺,确定最佳条件为:p H12.5、液料比44.3:1(v/w)、提取温度67.2℃、提取时间60 min,河蚬蛋白质提取率达74.97%。采用酸沉碱溶蛋白质,最佳条件为p H4.5。在最佳分离提取条件下获得的河蚬分离蛋白质得率为62.51%,蛋白质纯度达91.62%。分离制备的河蚬蛋白质必需氨基酸与非必需氨基酸比值(EAA/NEAA)和必需氨基酸与总氨基酸比值(EAA/TAA)分别为88.55%和41.55%,均高于FAO/WHO推荐的理想蛋白模式,必需氨基酸指数(EAAI)和氨基酸比值系数分(SRCAA)分别为86.54和82.02。研究结果表明p H调节法可应用于分离制备较高得率和营养价值的蛋白质。研究结果为制备河蚬分离蛋白质和进一步开发利用河蚬蛋白质提供了理论依据和实践基础。To obtain protein from freshwater clam, the p H-shifting method was applied and the nutrition of the isolated protein was evaluated. Based on the results of the single factor experiments, response surface methodology（RSM） was used to optimize alkali-soluble protein extraction. The results showed that the optimum extraction conditions were p H 12.5, liquid/material ratio 44.3：1（v/w）, extraction temperature 67.2 ℃ and extraction time 60 min. The extraction rate of proteins from freshwater clam reached 74.97%. The extracted protein was precipated by acid and the optimal p H was 4.5. The yield of the protein isolate was 62.51% and the purity of protein was 91.62%. The essential amino acids/non-essential amino acid（EAA/NEAA） value and the essential amino acids/total amino acids（EAA/TAA） value of the isolate protein was 88.55% and 41.55%, respectively, which were higher than the FAO/WHO recommended value. The essential amino acids index（EAAI） and amino acid ratio coefficient（SRCAA） of the isolate protein was 86.54 and 82.02, respectively. Overall, these results could provide theoretical and practical basis for the isolation and further utilization of the fresh water clam protein.

关 键 词：河蚬 蛋白质 pH调节法 响应面法 营养评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]