林蛙卵蛋白的功能特性及组分鉴定  

Functional Characteristics and Component Identification of Egg Proteins in Rana Chensinensis

作　　者：张叶 赵昌辉 张铁华 ZHANG Ye;ZHAO Changhui;ZHANG Tiehua(College of Food Science and Engineering,Jilin University,Changchun,Jilin 130000,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130000

出　　处：《农产品加工》2021年第22期39-45,共7页Farm Products Processing

基　　金：吉林省教育厅项目“林蛙皮骨肉卵高值加工与综合利用”(2020C038-5);企业横向课题“林蛙卵保健食品开发”(通化康元生物科技有限公司)。

摘　　要：通过碱溶酸沉法获得林蛙卵粗蛋白,采用物理化学手段测定林蛙卵蛋白的基本功能特性,包括溶解性、持水性、起泡性和乳化性。结果发现,林蛙卵蛋白的溶解性较差,在等电点pH值为4.5时达到最低值,在pH值>9和温度60℃以上时,林蛙卵蛋白的溶解性有显著增强,氮溶解指数NSI值在0.6以上。林蛙卵蛋白的持水性良好,在40℃时达到最佳值5.93 g/g,在远离等电点的pH值下持水性呈上升趋势。林蛙卵蛋白的乳化能力较好,乳化稳定性随浓度增加而增加。采用液质联用技术对林蛙卵蛋白的组分进行鉴定,测得林蛙卵蛋白中有约425种蛋白/肽段,与美洲牛蛙等有较好的同源性,蛋白种类以酶居多,分子量主要集中在50~200 kDa,为林蛙卵蛋白的研究提供了理论基础。The egg protein of rana chensinensis was obtained by alkali soluble acid precipitation method.The basic functional characteristics of the protein were determined by physical and chemical methods,including solubility,water holding,foaming and emulsification.The results showed that the solubility of the protein was poor,and reached the lowest value when the isoelectric point pH was 4.5.When the pH>9 and the temperature was above 60℃,the solubility of the protein was significantly increased,and the nitrogen solubility index NSI value was above 0.6.The water holding capacity of egg protein of Rana rangii was good,and reached the best value of 5.93 g/g at 40℃,and the water holding capacity was rising at pH far from the isoelectric point.The emulsifying ability of the egg protein of ranuncula was better,and the emulsifying stability increased with the increase of concentration.In addition,the protein types in the protein were determined by liquid-mass combination technology.It was found that there were about 425 protein/peptide segments in the egg protein of rana,which had good homology with bullfrog,and the protein species were mostly enzyme,and the molecular weight was mainly between 50~200 kDa.It provides a theoretical basis for the study of egg protein in rana chensinensis.

关 键 词：林蛙卵蛋白 功能特性 鉴定 

分 类 号：Q512[生物学—生物化学]