【摘要】：以伊拉兔兔肉為原料,用pH調(diào)節(jié)法(pH-shifting)提取兔肉分離蛋白,并對分離蛋白的性質(zhì)進行研究。實驗結(jié)果表明,pH調(diào)節(jié)法提取兔肉分離蛋白的最佳酸溶解條件pH 3.0、堿溶解條件pH 12.0、沉淀回收條件pH 5.5。此方法下提取蛋白得率分別為酸法46.46%、堿法68.55%。酸/堿分離蛋白中蛋白質(zhì)含量(干基)均極顯著高于兔肉,脂肪含量(干基)極顯著低于兔肉,蛋白所含必需氨基酸比例均衡,且SDS-PAGE電泳分析表示pH調(diào)節(jié)法提取兔肉分離蛋白并未造成蛋白質(zhì)嚴重降解。
[Abstract]:The rabbit meat isolate was extracted by pH regulation (pH-shifting) and the properties of the protein isolate were studied. The results showed that pH 3.0, pH 12.0 and pH 5.5were the best conditions for extracting rabbit meat isolate protein by pH regulation. The extraction rate of protein was 46.46% by acid method and 68.55% by alkali method respectively. The protein content (dry base) in acid / alkali isolate protein was significantly higher than that in rabbit meat, the fat content (dry base) was significantly lower than that in rabbit meat, and the proportion of essential amino acids in protein was balanced. SDS-PAGE electrophoresis analysis showed that the extraction of rabbit meat isolate by pH regulation method did not result in protein degradation.
【作者單位】： 西南大學食品科學學院;重慶市特色食品工程技術(shù)研究中心;
【基金】：國家自然科學基金項目(31671787) 國家現(xiàn)代農(nóng)業(yè)(兔)產(chǎn)業(yè)技術(shù)體系建設(shè)專項(CARS-44-D-1) 農(nóng)業(yè)部公益性行業(yè)(農(nóng)業(yè))科研專項(201303144) 重慶市特色食品工程技術(shù)研究中心能力提升項目(cstc2014pt-gc8001)
【分類號】：TS201.21
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本文編號：2383364