超声辅助制备带鱼副产物糖蛋白工艺优化  

Optimization of Ultrasonic-assisted Preparation of Glycoprotein from Hairtail By-Products

作　　者：陈佳琪 陆晓丹[1,2] 沈熠杰 陈沛欣 杨清羽 贾茹 郭泽镔 CHEN Jia-qi;LU Xiao-dan;SHEN Yi-jie;CHEN Pei-xin;YANG Qing-yu;JIA Ru;GUO Ze-bin(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]闽台特色海洋食品加工及营养健康教育部工程研究中心,福建福州350002

出　　处：《食品研究与开发》2023年第2期73-79,共7页Food Research and Development

基　　金：福建省科技重大专项(2020NZ010011);福建省科学技术协会福建省科技经济融合服务平台(2020K02)。

摘　　要：在测定带鱼副产物基本营养成分的基础上,采用超声辅助盐提法制备带鱼副产物糖蛋白,考察不同因素(NaCl浓度、提取时间、提取温度、料液比、超声功率、超声时间)对糖蛋白得率的影响,利用响应面设计进一步对提取条件进行优化,获得带鱼副产物糖蛋白的最佳提取工艺条件。研究结果表明,带鱼副产物糖蛋白的最佳制备条件:NaCl浓度0.4 mol/L,提取时间1.5 h,提取温度78℃,料液比1∶10(g/mL),超声功率525 W,超声时间21 min,在此条件下带鱼副产物糖蛋白得率为(9.20±0.20)mg/g。To determine the basic nutritional composition of hairtail by-products,different factors(NaCl concentration,extraction time,extraction temperature,solid-liquid ratio,ultrasonic power,and ultrasonic time)were assessed. These factors affected the rate of glycoprotein preparation. In this study,the optimal extraction conditions of glycoprotein were discovered. The results showed that the best preparation conditions for the hairtail by-product glycoprotein was as follows:NaCl concentration,0.4 mol/L;extraction time,1.5 h;extraction temperature,78 ℃;solid-liquid ratio,1∶10(g/mL);ultrasonic power,525 W;and ultrasonic time,21 min. The glycoprotein yield was(9.20±0.20) mg/g.

关 键 词：带鱼副产物 糖蛋白 超声波辅助提取 盐提法 响应面 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]