食品科学

• 基础研究 • 上一篇    下一篇

虾夷扇贝(Patinopecten yessoensis)外套膜蛋白的分离提取及功能特性

梁姗姗,刘俊荣*,马永生,吴 忠,闫瑞霞,李 芳   

  1. 大连海洋大学食品科学与工程学院,辽宁 大连 116023
  • 出版日期:2014-04-15 发布日期:2014-04-18

Isolation and Functional Properties of Proteins from Patinopecten yessoensis Mantle

LIANG Shan-shan, LIU Jun-rong*, MA Yong-sheng, WU Zhong, YAN Rui-xia, LI Fang   

  1. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
  • Online:2014-04-15 Published:2014-04-18

摘要:

以虾夷扇贝(Patinopecten yessoensis)外套膜为原料,针对其蛋白质组分进行分离回收规律的研究,并对所得到的分离蛋白进行理化及功能特性分析。通过梯度pH值调节,将外套膜匀浆液以pH 0.5为梯度,于pH 1.5~12.0的范围内进行溶解处理,以溶解度为参数研究外套膜蛋白质的溶解规律,再通过等电点沉淀回收蛋白质。结果表明,扇贝外套膜蛋白质等电点在pH 4.5~5.0范围内;蛋白质回收率与溶解度具有显著相关性(相关系数R2=0.998 7);碱溶提取条件下的蛋白质回收率高于酸溶提取,分别为90.75%及83.31%。SDS-PAGE分析表明,酸溶提取和碱溶提取均能有效回收大部分蛋白质组分。基本化学组成的分析结果显示:酸、碱分离蛋白均具有较高的纯度,蛋白质含量分别为80.21%和84.28%,且脂肪含量显著降低,从原料的3.55%分别下降到1.02%及0.80%。另外,与原料相比,酸、碱分离蛋白的白度均有明显增加,由原料的58.40分别增加到66.49及64.91。最后,对分离蛋白的持水性、持油性、起泡性及乳化性等功能特性进行了分析,初步结果表明,与大豆蛋白相比,外套膜分离蛋白在功能特性方面均没有明显优势。

关键词: 虾夷扇贝, 外套膜, 分离蛋白, 功能特性

Abstract:

Proteins were extracted from the homogenized mantle of scallop (Patinopecten yessoensis) by pH adjustment inthe range of 1.5-12.0 with an interval of 0.5 unit using 2 mol/L HCl or 2 mol/L NaOH. The pH-dependent solubility andrecovery by isoelectric point precipitation of scallop mantle proteins were investigated. The acid-extractable and alkaliextractableproteins from scallop mantle were analyzed for physiochemical and functional properties. The results showed thatscallop mantle proteins had an isoelectric point in the range of pH 4.5-5.0 and exhibited a significant correlation betweenrecovery and solubility (R2 = 0.998 7). The recovery rates of alkali-soluble and acid-soluble proteins were 90.75% and83.31%, respectively. SDS-PAGE analysis suggested that most protein components could be effectively recovered by acid oralkali extraction. Both acid-soluble and alkali-soluble proteins were of high purity degree (80.21% and 84.28%, respectively)and contained significantly reduced amounts of fat than the starting raw material (1.02% and 0.80% vs. 3.55%). Furthermore,the whiteness scores of acid-soluble and alkali-soluble proteins were respectively 66.49 and 64.91, which were considerablyhigher than that (58.40) of the starting raw material. Neither of the protein isolates was significantly superior to soybean proteinisolate in terms of water-holding capacity, oil-holding capacity, foaming capacity, and emulsifying activity index.

Key words: Patinopecten yessoensis, mantle, protein isolate, functional properties