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中国精品科技期刊2020
王欣欣,陈奕名,刘晓妍,等. 金枪鱼蒸煮液中蛋白质的提取工艺优化及性质分析[J]. 食品工业科技,2021,42(23):228−234. doi: 10.13386/j.issn1002-0306.2021040151.
引用本文: 王欣欣,陈奕名,刘晓妍,等. 金枪鱼蒸煮液中蛋白质的提取工艺优化及性质分析[J]. 食品工业科技,2021,42(23):228−234. doi: 10.13386/j.issn1002-0306.2021040151.
WANG Xinxin, CHEN Yiming, LIU Xiaoyan, et al. Optimization of Protein Extraction from Tuna Cooking Liquid and Its Property Analysis[J]. Science and Technology of Food Industry, 2021, 42(23): 228−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040151.
Citation: WANG Xinxin, CHEN Yiming, LIU Xiaoyan, et al. Optimization of Protein Extraction from Tuna Cooking Liquid and Its Property Analysis[J]. Science and Technology of Food Industry, 2021, 42(23): 228−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040151.

金枪鱼蒸煮液中蛋白质的提取工艺优化及性质分析

Optimization of Protein Extraction from Tuna Cooking Liquid and Its Property Analysis

  • 摘要: 为了对金枪鱼加工行业高氮废水的综合利用提供科学依据,同时为该行业污染减排提供理论指导。在单因素实验基础上,通过响应面试验研究了料液比、温度、时间、pH、固形物含量对乙醇法提取金枪鱼蒸煮液蛋白的影响,并对提取的蛋白采用紫外扫描、红外光谱、氨基酸分析仪和圆二色谱进行结构表征。结果表明,最优提取工艺条件为温度36 ℃,时间2 h,料液比2.40,该条件下蒸煮液蛋白提取率为76.83%。该工艺提取的蛋白在波长218 nm左右处有最大吸收峰,但在280 nm处无明显吸收峰;氨基酸组成显示亚氨基酸质量分数为18.79%,其中羟脯氨酸含量为10.21%;其红外图谱具有明胶红外光谱特征吸收峰,以上结果说明采用该工艺从蒸煮液中提取的蛋白为明胶。

     

    Abstract: In order to provide scientific basis for the comprehensive utilization of high nitrogen waste water from tuna processing industry. Besides, it can provide theoretical guidance for pollution reduction in the industry. On the basis of single factor experiment, the effects of liquid-to-material ratio, temperature, time, pH, and solid content on the ethanol extraction of tuna cooking liquid protein were studied by response surface test. Further, the structure of the extracted protein was characterized by Ultraviolet Scanning, Infrared Spectroscopy, Aamino Acid Analyzer and Circular Dichroism. The results showed that the optimal process conditions were temperature 36 ℃, time 2 h, liquid-to-material ratio 2.4, and the maximum protein extraction rate was 76.83%. The protein extracted by this method had the maximum absorption peak at about 218 nm, but no obvious absorption peak at 280 nm. The amino acid composition showed that the mass fraction of amino acids was 18.79%, and the content of hydroxyproline was 10.21%. The infrared spectrum had the characteristic absorption peak of gelatin. The above results indicate that the protein extracted from the cooking liquid by this process is gelatin.

     

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