【摘要】：以河蜆為原料,采用p H調節(jié)法(p H-shifting)分離提取河蜆蛋白質并對其進行營養(yǎng)評價。通過單因素和響應面法(RSM)試驗優(yōu)化堿溶蛋白質提取工藝,確定最佳條件為:p H12.5、液料比44.3:1(v/w)、提取溫度67.2℃、提取時間60 min,河蜆蛋白質提取率達74.97%。采用酸沉堿溶蛋白質,最佳條件為p H4.5。在最佳分離提取條件下獲得的河蜆分離蛋白質得率為62.51%,蛋白質純度達91.62%。分離制備的河蜆蛋白質必需氨基酸與非必需氨基酸比值(EAA/NEAA)和必需氨基酸與總氨基酸比值(EAA/TAA)分別為88.55%和41.55%,均高于FAO/WHO推薦的理想蛋白模式,必需氨基酸指數(shù)(EAAI)和氨基酸比值系數(shù)分(SRCAA)分別為86.54和82.02。研究結果表明p H調節(jié)法可應用于分離制備較高得率和營養(yǎng)價值的蛋白質。研究結果為制備河蜆分離蛋白質和進一步開發(fā)利用河蜆蛋白質提供了理論依據(jù)和實踐基礎。
[Abstract]:The protein of Corbicula fluminea was isolated by pH-shifting method and its nutrition was evaluated. Single factor and response surface method (RSM) were used to optimize the extraction process of alkali-soluble protein. The optimum conditions were determined as follows: ratio of liquid to material 44.3: 1 (v / w), extraction temperature 67.2 鈩，

本文編號：2128951