罗非鱼-豆粕共沉淀蛋白的提取工艺及蛋白组成分析  

Extraction process and composition analysis of co-precipitated protein from tilapia muscle and soybean meal

作　　者：齐慧红 周春霞 朱潘红 李婷 洪鹏志 

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,广东湛江524088

出　　处：《食品工业科技》2017年第18期201-206,共6页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2015A020209168)

摘　　要：以罗非鱼肉和脱脂豆粕为原料,采用p H调节法制备罗非鱼-大豆共沉淀蛋白(Co-p),探讨溶解p H、不同质量比混合的原料、溶解时间对可溶性蛋白得率的影响及沉淀p H对蛋白沉淀得率的影响。结果表明,p H调节法回收罗非鱼-豆粕共沉淀蛋白的最佳酸溶p H2.0、3.0,碱溶p H11.0、12.0,原料比1∶1,溶解时间30 min;SDS-PAGE分析显示,可溶性共沉淀蛋白条带深/浅(极端p H2.0蛋白降解),表明可溶性蛋白含量高/低,从分子量分布范围可知,共沉淀蛋白主要由肌球蛋白重链、7 S抗原蛋白的三个亚基、肌动蛋白、肌球蛋白轻链、11 S抗原蛋白的两个亚基和小分子水溶性蛋白组成,表示可溶性共沉淀蛋白组成齐全;酸/碱可溶性共沉淀蛋白最佳沉淀p H为4.5,在此条件下,溶解、沉淀过程的蛋白得率分别为88.05%~94.70%。经冷冻干燥得到共沉淀蛋白粉即Co-p(1∶1),其蛋白含量高于85%,脂肪含量在0.84%左右,灰分含量低于4.17%;可用p H调节法回收罗非鱼-豆粕共沉淀蛋白。Co-precipitation protein was prepared from Tilapia muscle and defatted soybean meal by p H-shifting.Effect of p H value,mixing ratios of tilapia to defatted soybean meal,dissolving time on soluble protein yield was determined in the extraction process.And then effect of p H value on precipitated protein yield was examined as well.The results showed that the solubility of co-precipitation protein was best under the conditions of dissolution that the optimal p H value was 2.0,3.0,11.0,and 12.0,the tilapia to defatted soybean meal 1 ∶ 1,and the dissolving time of 30 min. The SDS-PAGE results showed that soluble co-precipitation protein bands of deep/shallow showed that the content of soluble co-precipitation protein of high/low（ protein degradation at p H2.0）.According to the distribution of molecular weight,it was found that the co-precipitation protein consisted mainly of myosin heavy chain,actin,myosin light chain,small molecule water soluble protein,three subunits of the antigen protein of 7 S and two subunits of the antigen protein of 11 S,which showed that the composition of soluble co-precipitation protein was complete.The precipitation condition of soluble co-precipitation protein was p H4.5.In the above four conditions,the recovered protein yields from tilapia muscle and soybean meal were 88.05% ~ 94.70% by acid/alkaline solubilization and precipitation processing.The co-precipitated protein powder,Co-p（ 1 ∶ 1）,was obtained by freeze-drying. The protein content was above 85%,the fat content was about 0.84%,and the ash content was less than 4.17%.The use of p H-shifting method was beneficial for the recovery of co-precipitated protein.

关 键 词：罗非鱼肉 脱脂豆粕 共沉淀蛋白 蛋白得率 

分 类 号：TS201.1[轻工技术与工程—食品科学]