珍珠贝肉蛋白酶解液浑浊物质组成及形成机理研究

doi:10.7506/spkx1002-6300-201001004

食品科学 ›› 2010, Vol. 31 ›› Issue (1): 19-23.doi: 10.7506/spkx1002-6300-201001004

珍珠贝肉蛋白酶解液浑浊物质组成及形成机理研究

吴胜旭¹,崔春¹,赵谋明¹,章超桦²,秦小明²

1. 华南理工大学轻工与食品学院
2. 广东海洋大学食品科技学院

收稿日期:2009-02-16 出版日期:2010-01-01 发布日期:2014-05-19
通讯作者: 赵谋明 E-mail:femmzhao@scut.edu.cn
基金资助:
农业部“948”项目(2006-G42)；粤港招标项目(2007A020901001)

Compositions and Formation Mechanisms of Turbid Materials in Hydrolysates of Pearl Oyster Protein

WU Sheng-xu1，CUI Chun1，ZHAO Mou-ming1,*，ZHANG Chao-hua2，QIN Xiao-ming2

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China；
2. College of Food Science and Technology, Guangdong Ocean University , Zhanjiang 524088, China

Received:2009-02-16 Online:2010-01-01 Published:2014-05-19
Contact: ZHAO Mou-ming1,*， E-mail:femmzhao@scut.edu.cn

摘要/Abstract

摘要：

研究导致珍珠贝肉蛋白复合蛋白酶酶解液浑浊的浑浊物质基本组成及浑浊形成机理。结果表明：浑浊物质主要组成成分为：蛋白质(占干质量54.3%)和脂肪(占26.1%)；十二烷基磺酸钠- 聚丙烯酰胺电泳(SDS-PAGE)显示浑浊物蛋白主要由小分子肽构成；氨基酸分析显示其疏水氨基酸含量为42%，高于酶解液(38.8%)；十二烷基磺酸钠(SDS)比胍基盐酸、尿素和氯化钠能更加有效地解聚酶解液体系的浑浊物质，粒度分析验证显示，浓度为8% 的SDS 能够有效地降低浑浊物的粒径，浑浊物质平均粒径从1954.3nm 降低至97.9nm，表明该浑浊体系是由小分子肽通过疏水相互作用形成的，而脂肪对酶解液浑浊度影响不大。

关键词: 珍珠贝蛋白, 复合蛋白酶, 浑浊, 疏水相互作用

Abstract:

Basic compositions contributing to turbidity of pearl oyster protein hydrolysates were investigated. Results showed that turbid materials were mainly composed of 54.3% crude protein and 26.1% ester. SDS-PAGE pattern confirmed that peptides with small molecular size were the major components of turbid materials; amino acid analysis revealed that hydrophobic amino acids in turbid materials were 42% and higher than the content in hydrolysates. SDS analysis exhibited more effective to dissolve turbid materials than guanidine hydrochloride, urea and sodium chloride. Moreover, particle size distribution analysis showed that SDS treatment could significantly reduce the particle size of turbid materials. Average particle size of turbid materials was reduced to 97.9 nm from 1954.3 nm in turbid materials at the concentration of 8% during SDS treatment. All of these investigations suggested that turbid system was formed by large molecular peptides through hydrophobic interaction. In contrast, lipids had little effect on the turbidity of hydrolysates.

Key words: pearl oyster protein, complex proteins, turbid, hydrophobic interaction

中图分类号:

TQ93

吴胜旭1，崔春1，赵谋明1,* 章超桦2，秦小明2. 珍珠贝肉蛋白酶解液浑浊物质组成及形成机理研究[J]. 食品科学, 2010, 31(1): 19-23.

WU Sheng-xu1，CUI Chun1，ZHAO Mou-ming1,*，ZHANG Chao-hua2，QIN Xiao-ming2. Compositions and Formation Mechanisms of Turbid Materials in Hydrolysates of Pearl Oyster Protein[J]. FOOD SCIENCE, 2010, 31(1): 19-23.

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珍珠贝肉蛋白酶解液浑浊物质组成及形成机理研究

Compositions and Formation Mechanisms of Turbid Materials in Hydrolysates of Pearl Oyster Protein

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