基于电镜与红外光谱技术研究不同处理方式对小龙虾虾壳粉表观结构的影响

Study on the effect of different treatment methods on the apparent structure of Procambarus clarkii shell powder based on electron microscopy and infrared spectroscopy

中文关键词:  小龙虾虾壳  脱钙质  脱蛋白  均质  扫描电镜  红外光谱

英文关键词:Procambarus clarkii shell  decalcification  deproteinization, homogenization  scanning electron microscopy  infrared absorption spectrum

中文摘要:

      目的 探究不同处理方法对小龙虾虾壳粉的主要成分和表观结构的影响。方法 样品经清洗干燥、粉碎、筛分后采用不同方式(脱钙质、脱蛋白、均质等)进行处理, 采用常规方法对样品中组分进行分析, 采用扫描电镜对样品表观结构进行表征, 采用红外光谱仪对样品内部红外吸收特征进行测定。结果 粗制小龙虾虾壳粉中蛋白质、钙质及甲壳素含量分别达15.02%~35.46%、13.30~18.70 g/100 g和10.88%~12.80%, 不同筛分中成分存在显著差异(P＜0.05); 电镜扫描结果显示单一蛋白酶仅可脱除小龙虾虾壳粉表层蛋白质, 单一的乳酸处理可有效脱离小龙虾虾壳粉表面的钙质并可渗透至内部, 乳酸和蛋白酶联合处理可脱除小龙虾虾壳中甲壳素核表层的蛋白质, 联合处理基础上的均质可增加样品的松散程度; 红外光谱检测显示经先后经脱钙质与脱蛋白处理的小龙虾虾壳粉显现出甲壳素红外吸收特征, 表明经脱钙质与脱蛋白处理的样品主要成分为甲壳素。结论 小龙虾虾壳是优质的可食用资源, 具有非常大的开发价值, 经乳酸和蛋白酶联合处理可脱除甲壳素表面的钙质和蛋白质, 本研究可为制备高纯度甲壳素及虾壳的高值化综合利用提供借鉴。

英文摘要:

      Objective To explore the effects of different treatment methods on the main components and apparent structure of Procambarus clarkii shell powder. Methods After the samples were washed, dried, smashed, and sieved, they were processed in different ways (decalcification, deproteinization, homogenization, etc). The components of the sample were analyzed by conventional methods, the microstructure of the sample was characterized by scanning electron microscope, and the infrared absorption characteristics inside the sample were measured by an infrared spectrometer. Results The content of protein, calcium and chitin in the Procambarus clarkii shell meal reached 15.02%?35.46%, 13.30?18.70 g/100 g and 10.88%?12.80%, respectively. There were significant differences in the composition of different fractions (P<0.05). The results of scanning electron microscope showed that a single protease hydrolysis could only remove the surface protein of the Procambarus clarkii shell powder. A single lactic acid treatment could effectively remove the calcium on the surface of the Procambarus clarkii shell powder and penetrate into the interior. The combined treatment of lactic acid and protease could remove the surface layer of the chitin core in the Procambarus clarkii shell. Homogenization on the basis of joint treatment could increase the degree of looseness of the sample. Infrared spectroscopy showed that the Procambarus clarkii shell powder that had been decalcified and deproteinized successively had the infrared absorption characteristics of chitin, indicating that after decalcified and deproteinized, the main component of the processed sample was chitin. Conclusion Shrimp shell is high-quality edible resource, which has great development value. The combined treatment of lactic acid and protease can remove the calcium and protein on the surface of chitin. This research provides reference for the preparation of high-purity chitin and the high-value comprehensive utilization of Procambarus clarkiishells.