鲤鱼可溶性蛋白增溶回收工艺优化及营养特性分析  

Optimization of Solubilization Recovery and Nutritive Properties Analysis of Carp Soluble Protein

作　　者：王远瞩 王晓萱 左旸 张津海 赵华伟[2] 蒲洋 WANG Yuanzhu;WANG Xiaoxuan;ZUO Yang;ZHANG Jinhai;ZHAO Huawei;PU Yang(School of Agriculture,Ludong University,Yantai 264039,China;Bio-Nanotechnology Research Institute,Ludong University,Yantai 264039,China)

机构地区：[1]鲁东大学农学院,山东烟台264039 [2]鲁东大学生物纳米技术研究院,山东烟台264039

出　　处：《鲁东大学学报（自然科学版）》2024年第2期142-149,共8页Journal of Ludong University:Natural Science Edition

基　　金：烟台市双百项目计划;鲁东大学博士启动基金(29350301)。

摘　　要：为促进鲤(Cyprinus carpio)的高值化应用,本文运用pH值转换增溶法优化鲤鱼蛋白规模化增溶回收工艺,对鲤鱼鱼糜在不同pH值下的可溶性蛋白溶解度、可溶性蛋白分子量分布及氨基酸组成进行了测量分析。结果表明:不同pH值条件下蛋白溶解度呈现明显U型曲线,在pH值为1.0~3.0或11.0~13.0条件下溶解度较高;在pH值为2.0条件下,可溶性蛋白溶解度达到62.72%。通过高效液相色谱(HPLC)测得所有样品的可溶性蛋白分子量主要在10~45 kDa范围内,在pH值2.0条件下,这部分低分子量蛋白占比最高为72.6%,进一步测得此工艺条件下回收的可溶性蛋白中呈味氨基酸含量丰富,其中呈鲜味氨基酸,如:谷氨酸占比达到14.7%、天冬氨酸占比达到11.2%;呈甜味氨基酸,如:丙氨酸占比达到6.38%,甘氨酸占比达到5.8%。本研究结果为以鲤鱼或其它低值鱼为原料,规模化回收可溶性蛋白产品及制备后续的生物活性多肽奠定了前期工艺基础,提高了在食品、饲料等领域开发鱼蛋白相关高附加值产品的潜力。To improve the high-value application of carp(Cyprinus carpio),the pH conversion solubilization method was used to optimize the large-scale solubilization and recovery process of carp protein.The solubility of soluble protein,molecular weight distribution of soluble protein,and amino acid composition of carp mince at different pH were measured and analyzed.The results showed that the protein solubility showed a clear U-shaped curve under different pH conditions,with higher solubility at 1.0≤pH≤3.0 or 11.0≤pH≤13.0.Under the condition of pH 2.0,the solubility of soluble protein reached 62.72%.The molecular weight of soluble proteins measured by High Performance Liquid Chromatography(HPLC)is mainly in the range of 10~45 kDa.At pH 2.0,the proportion of low molecular weight proteins in this part is the highest at 72.6%.Furthermore,it was found that the recovered soluble proteins under this process conditions contain rich flavor amino acids,including umami amino acids,such as glutamic acid accounting for 14.7%and aspartic acid accounting for 11.2%,and sweet amino acid,such as alanine accounting for 6.38%and glycine accounting for 5.8%.The results of this study laid the foundation for the large-scale recovery of soluble protein products and the preparation of subsequent bioactive peptides using carp or other low value fish as raw materials,and increased the potential for developing high value-added products from fish protein in the fields of food and feed.

关 键 词：pH值转换增溶法 可溶性蛋白 规模化提取 氨基酸组成分析 高值化应用 

分 类 号：S9[农业科学—水产科学]