超声波辅助酸/碱溶解等电点沉淀法提取鸡架分离蛋白的组成及其凝胶特性

doi:10.7506/spkx1002-6630-20220211-067

食品科学 ›› 2022, Vol. 43 ›› Issue (17): 124-130.doi: 10.7506/spkx1002-6630-20220211-067

超声波辅助酸/碱溶解等电点沉淀法提取鸡架分离蛋白的组成及其凝胶特性

田金河，王艳婕，周亚旗，蔺芳，王书丽，王利平

（1.新乡学院生命科学与基础医学学院，河南新乡 453003；2.河南科技学院生命科技学院，河南新乡 453003）

出版日期:2022-09-15 发布日期:2022-09-28
基金资助:
农业农村部农产品加工重点实验室开放课题（2017-18）；河南省科技攻关项目（222102110100）；新乡学院科技创新团队项目（XXUTD20170107）；新乡学院博士科研启动基金项目（1366020058）

Composition and Gel Properties of Protein Isolate Obtained from Chicken Ribs by Ultrasound-Aided Isoelectric Solubilization/Precipitation

TIAN Jinhe, WANG Yanjie, ZHOU Yaqi, LIN Fang, WANG Shuli, WANG Liping

(1. School of Life Sciences and Basic Medicine, Xinxiang University, Xinxiang 453003, China; 2. School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China)

Online:2022-09-15 Published:2022-09-28

摘要/Abstract

摘要： 利用高强度超声（high intensity ultrasound，HIU）辅助酸/碱溶解等电点沉淀（isoelectric solubilization/precipitation，ISP）法提取鸡架分离蛋白（protein isolate，PI），采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳研究PI组成，并分析PI凝胶特性。结果表明：PI主要由肌原纤维蛋白组成；酸溶解会导致肌球蛋白重链降解，HIU可减弱降解程度；碱溶PI凝胶的硬度、蒸煮损失率、离心损失率与对照（鸡胸肉糜凝胶，后同）无显著差异，显著高于酸溶PI凝胶（P＜0.05）；HIU显著提高了酸溶PI凝胶的硬度和弹性（P＜0.05），降低了蒸煮损失率及离心损失率（P＜0.05）；PI凝胶白度均显著低于对照（P＜0.05）。碱溶PI凝胶对水分子的结合力和束缚力均优于酸溶PI凝胶；碱溶PI凝胶与对照凝胶均具有均匀致密微观结构，而酸溶PI凝胶微观结构明显粗糙、不均匀。结论：HIU辅助碱溶ISP法可高效提取鸡架中肌原纤维蛋白并保持其凝胶特性，有助于鸡架增值利用。

关键词: 鸡架；酸/碱溶解等电点沉淀；高强度超声；分离蛋白；凝胶特性

Abstract: High-intensity ultrasound (HIU)-aided isoelectric solubilization/precipitation (ISP) was applied to prepare protein isolate (PI) from chicken ribs, and the composition and gel properties of the PI were evaluated. The results showed that myofibrillar proteins were the major components of the PI. Acid treatment induced the degradation of myosin heavy chain in the PI, which could be evidently lessened by HIU. Alkaline treatment did not affect heat-induced gel properties (hardness, cooking loss and centrifugal loss) of the PI as compared to the control group. Gel properties of the PI prepared under acid conditions were significantly (P < 0.05) worse than those under alkaline conditions. HIU significantly increased the hardness and springiness, and reduced the cooking loss and centrifugal loss of heat-induced gels of the PI by acid ISP method (P < 0.05). The whiteness of all PI gels was significantly lower than that of the control gel (P < 0.05). The PI by alkaline ISP method gel had better water-binding capacity than PI by acid ISP method gel. Both PI by alkaline ISP method and control gels showed a uniform and dense microstructure, while the microstructure of PI by acid ISP method gel was coarse and non-uniform. In conclusion, HIU-aided ISP under alkaline condition is effective to extract myofibrillar protein from chicken ribs while maintaining its gelation capacity, which is significant for value-added utilization of chicken ribs.

Key words: chicken ribs; isoelectric solubilization/precipitation; high-intensity ultrasound; protein isolate; gel properties

中图分类号:

TS251.9

田金河，王艳婕，周亚旗，蔺芳，王书丽，王利平. 超声波辅助酸/碱溶解等电点沉淀法提取鸡架分离蛋白的组成及其凝胶特性[J]. 食品科学, 2022, 43(17): 124-130.

TIAN Jinhe, WANG Yanjie, ZHOU Yaqi, LIN Fang, WANG Shuli, WANG Liping. Composition and Gel Properties of Protein Isolate Obtained from Chicken Ribs by Ultrasound-Aided Isoelectric Solubilization/Precipitation[J]. FOOD SCIENCE, 2022, 43(17): 124-130.

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超声波辅助酸/碱溶解等电点沉淀法提取鸡架分离蛋白的组成及其凝胶特性

Composition and Gel Properties of Protein Isolate Obtained from Chicken Ribs by Ultrasound-Aided Isoelectric Solubilization/Precipitation

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