盐溶性猪肝蛋白提取及功能特性和结构分析  

Extraction and functional characteristics and structural analysis of porcine liver salt soluble protein

作　　者：王浩阳 刘丽莉[1,2] 程伟伟 徐宝成 苏克楠[1] WANG Hao-yang;LIU Li-li;CHENG Wei-wei;XU Bao-cheng;SU Ke-nan(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Agricultural Products Drying Equipment Henan Engineering Technology Research Center,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]农产品干燥装备河南省工程技术研究中心,河南洛阳471023

出　　处：《食品与机械》2023年第5期9-15,共7页Food and Machinery

基　　金：国家自然科学基金项目(编号:U1704114);洛阳市社会发展专项(编号:2101021A)。

摘　　要：目的:优化盐溶性猪肝蛋白(salt soluble liver proteins, SSLP)的制备工艺,提高猪肝副产物利用率。方法:以提取率为指标,分析NaCl浓度、pH、提取时间、固液比对SSLP提取率的影响,通过正交旋转优化试验确定最佳制备工艺。以水溶性猪肝蛋白(water soluble liver proteins, WSLP)为对照,对SSLP的功能特性(溶解度、起泡性、泡沫稳定性、乳化性、乳化稳定性等)进行对比分析,并通过傅里叶红外光谱,低场核磁共振和差式扫描量热法分析其结构变化。结果:SSLP最佳制备工艺为NaCl浓度0.4 mol/L,pH 8,提取时间12.95 h,料液比(m猪肝∶V缓冲液)1∶4.6 (g/mL),提取率为10.60%。FT-IR分析结果显示SSLP特征官能团吸收峰明显,二级结构中β-转角相对含量39.91%,α-螺旋相对含量13.55%,β-折叠相对含量21.32%,无规卷曲相对含量25.23%;LF-NMR分析结果表明SSLP结合水高,保水性更高;DSC结果表明SSLP的变性温度为78.68℃。结论:在最佳工艺条件下制备的SSLP的溶解度、起泡性、乳化性、乳化稳定性均优于WSLP,是开发猪肝蛋白产品的优质来源。Objective:Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products.Methods:Taking the extraction rate as the index,the effects of NaCl concentration,pH,extraction time and solid-liquid ratio on the extraction rate of SSLP were analyzed,and the optimal preparation process was determined by orthogonal rotation optimization test.Taking water soluble liver proteins(WSLP)as the control,the functional characteristics(solubility,foaming,foam stability,emulsification,emulsification stability,etc.)of SSLP were compared and analyzed,and Fourier transform infrared spectroscopy(FT-IR)was used,the structural changes were analyzed by low field nuclear magnetic resonance(LF-NMR)and differential scanning calorimetry(DSC).Results:The optimum extraction process of SSLP was NaCl concentration 0.4 mol/L,pH 8,extraction time 12.95 h,solid-liquid ratio 1∶4.6(g/mL),and the extraction rate was 10.60%.FT-IR analysis showed that the absorption peak of characteristic functional groups of SSLP was obvious and in the secondary structureβ-The relative content of corner was 39.91%,α-The relative content of helix was 13.55%,β-The relative content of folding was 21.32%,and the relative content of random curl was 25.23%;LF-NMR analysis showed that SSLP had higher bound water and higher water retention;DSC results showed that the denaturation temperature of SSLP was 78.68℃.Conclusion:SSLP prepared under optimal process conditions has better solubility,foaming,emulsification and emulsification stability than WSLP,which is a high-quality source for the development of pig liver protein products.

关 键 词：猪肝 盐溶性猪肝蛋白 功能特性 结构 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]