Extraction process and composition analysis of co-precipitated protein from tilapia muscle and soybean meal
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摘要: 以罗非鱼肉和脱脂豆粕为原料,采用p H调节法制备罗非鱼-大豆共沉淀蛋白（Co-p）,探讨溶解p H、不同质量比混合的原料、溶解时间对可溶性蛋白得率的影响及沉淀p H对蛋白沉淀得率的影响。结果表明,p H调节法回收罗非鱼-豆粕共沉淀蛋白的最佳酸溶p H2.0、3.0,碱溶p H11.0、12.0,原料比1∶1,溶解时间30 min;SDS-PAGE分析显示,可溶性共沉淀蛋白条带深/浅（极端p H2.0蛋白降解）,表明可溶性蛋白含量高/低,从分子量分布范围可知,共沉淀蛋白主要由肌球蛋白重链、7 S抗原蛋白的三个亚基、肌动蛋白、肌球蛋白轻链、11 S抗原蛋白的两个亚基和小分子水溶性蛋白组成,表示可溶性共沉淀蛋白组成齐全;酸/碱可溶性共沉淀蛋白最佳沉淀p H为4.5,在此条件下,溶解、沉淀过程的蛋白得率分别为88.05%94.70%。经冷冻干燥得到共沉淀蛋白粉即Co-p（1∶1）,其蛋白含量高于85%,脂肪含量在0.84%左右,灰分含量低于4.17%;可用p H调节法回收罗非鱼-豆粕共沉淀蛋白。Abstract: Co-precipitation protein was prepared from Tilapia muscle and defatted soybean meal by p H-shifting.Effect of p H value, mixing ratios of tilapia to defatted soybean meal, dissolving time on soluble protein yield was determined in the extraction process.And then effect of p H value on precipitated protein yield was examined as well.The results showed that the solubility of co-precipitation protein was best under the conditions of dissolution that the optimal p H value was 2.0, 3.0, 11.0, and 12.0, the tilapia to defatted soybean meal 1 ∶ 1, and the dissolving time of 30 min. The SDS-PAGE results showed that soluble co-precipitation protein bands of deep/shallow showed that the content of soluble co-precipitation protein of high/low ( protein degradation at p H2.0) .According to the distribution of molecular weight, it was found that the co-precipitation protein consisted mainly of myosin heavy chain, actin, myosin light chain, small molecule water soluble protein, three subunits of the antigen protein of 7 S and two subunits of the antigen protein of 11 S, which showed that the composition of soluble co-precipitation protein was complete.The precipitation condition of soluble co-precipitation protein was p H4.5.In the above four conditions, the recovered protein yields from tilapia muscle and soybean meal were 88.05% ~ 94.70% by acid/alkaline solubilization and precipitation processing.The co-precipitated protein powder, Co-p ( 1 ∶ 1) , was obtained by freeze-drying. The protein content was above 85%, the fat content was about 0.84%, and the ash content was less than 4.17%.The use of p H-shifting method was beneficial for the recovery of co-precipitated protein.
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Keywords:
- tilapia muscle /
- defatted soybean meal /
- co-precipitate protein /
- protein yield
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