食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

蓝圆鲹酸/碱等电点沉淀法分离蛋白凝胶特性与消化特性研究

孙乐常1,2,3,林怡晨4,刘伟峰2,张凌晶4,翁凌4,刘光明4,曹敏杰4   

  1. 1. 福建省海洋功能食品工程技术研究中心
    2. 集美大学食品与生物工程学院
    3. 水产品深加工技术国家地方联合工程研究中心
    4. 集美大学
  • 收稿日期:2018-06-26 修回日期:2019-05-12 出版日期:2019-06-25 发布日期:2019-06-28
  • 通讯作者: 曹敏杰 E-mail:mjcao@jmu.edu.cn
  • 基金资助:
    国家自然科学基金(青年基金);福建省自然科学基金(青年创新);集美大学科研基金

Study on the Gel Properties and Digestibility of Blue Round Scads (Decapterus maruadsi) Protein Recovered from Acid/Alkaline Aided Isoelectric Solubilization/Precipitation

LE CHANGSUNYi ChenLin2,Wei FengLiu3, 3,Liu Guang-Ming   

  • Received:2018-06-26 Revised:2019-05-12 Online:2019-06-25 Published:2019-06-28

摘要: 采用酸/碱等电点沉淀法(isoelectric solubilization/precipitation, ISP)制备蓝圆鲹肌肉分离蛋白(acid/alkaline aided protein isolate, API/KPI),并对全肉蛋白(total protein, TP)、肌原纤维蛋白(myofibrillar protein, MP)与分离蛋白的理化特性、凝胶特性以及消化稳定性进行比较研究。结果表明,蓝圆鲹肌肉蛋白在碱性条件下溶解性显著高于酸性条件,经优化后的API与KPI的回收率分别为65.0 %与84.6 %,显著高于传统漂洗蛋白得率。一般成分与SDS-PAGE结果显示,分离蛋白的脂肪与灰分含量明显低于全肉蛋白组,蛋白组成上与TP相似,氨基酸组成中脯氨酸含量显著则低于全肉蛋白。质构与流变学结果显示,TP、MP与KPI在50-55?C会发生明显的凝胶劣化现象,60?C以上则呈现出凝胶化趋势,而API无明显变化。API与KPI的消化性显著优于TP,并与MP相近。本研究阐明了蓝圆鲹肌肉酸、碱分离蛋白的理化特性与消化性,可为蓝圆鲹的精深加工提供参考。

关键词: 蓝圆鲹, 酸/碱等电点沉淀法, 凝胶特性, 消化性

Abstract: In the present study, proteins isolates were recovered from the muscle of blue round scads (Decapterus maruadsi) using acidic- or alkaline- aided isoelectric solubilization/precipitation. The physiochemical properties of acidic (API) and alkaline (KPI) recovered proteins were investigated as compared to the total proteins (TP) and myofibrillar proteins (MP), basing on proximate compositions, gel-forming abilities, rheological properties, as well as the digestive stability. As results, API and KPI achieved in much higher recovery yield 65.0% and 84.6 %, respectively, as compared with MP, which resulted in a recovery yield of 54 %. API and KPI also possessed the good removals of lipid and ash, whereas KPI contained the lower lipid and ash, comparing to API. The amino acids composition analysis showed that there was no significant difference between TP, KPI and API, which were in accordance with the results of SDS-PAGE. The rheological analysis and texture analysis released that heating at 55 ?C for 30 min led remarkable decrease in gel strength of TP, MP and KPI. The lowest gel strength observed in KPI indicated the existence of high proteolytic activity of endogenous proteinase. TP, MP and KPI occurred obvious modori phenomenon at temperature range from 50-55 ?C, exhibiting the lowest storage module (G') around 55 ?C. Except API, other three proteins exhibited typical gelation with temperature increased more than 60 ?C, while KPI have the lowest G', as compared with MP and TP. These results were well consistent with SEM analysis, whereas KPI showed looser, porous and disorganized network than those of TP and MP. The results of simulated gastrointestinal digestion showed that KPI and API possessed more digestibility than TP, suggesting the higher bioavailability. Our results firstly clarified physiochemical properties and digestibility of protein isolates from blue round scads, that might provide a potential theoretical reference for blue round scads processing.

Key words: blue round scads, acidic/alkaline isoelectric solubilization/precipitation, gel property, digestive stability

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