鲢鱼鱼糜采肉下脚料碱溶蛋白的制备工艺研究

Study on the preparation of alkali-soluble protein using waste of silver carp after surimi processing

摘要: 以鲢鱼鱼糜采肉下脚料为原料,采用酸碱法（pH-shifting）制备碱溶蛋白,主要探讨原料的储藏、提取pH、提取时间、提取温度、提取料液比以及沉淀pH对碱溶蛋白制备工艺的影响。结果表明,最佳提取pH为12.0,提取时间为15min,提取温度为5℃,采用两段式提取、提取料液比为1∶6（3+3）,最佳沉淀条件为pH5.5,在此条件下,碱溶蛋白回收率约为82%。原料的不同处理对碱溶蛋白的制备无显著影响。

Abstract: The alkali-soluble protein was prepared by pH-shifting method using waste of silver carp after surimi processing as raw material. The effect of storage of raw material, extracting pH, time, and temperature, ratio of material and buffer, and pH for precipitate on preparation of alkali-soluble protein was also investigated.Results showed that the optimal parameters for preparation were extracting at pH12.0, for 15 min, at 5℃, using two-stage extraction, at ratio of 1∶6 (3+3) , at pH5.5 for precipitate. The recovery of alkali-soluble protein was about 82% under this condition. Different treatment had little difference on the yield of alkali-soluble protein.