超声预处理-酶法提取带鱼加工副产物中蛋白质的工艺优化

Optimization of the extraction process of proteins in Trichiurus lepturus processing by-products by ultrasonic pretreatment-enzyme method

中文关键词:  带鱼加工副产物  蛋白质提取  超声预处理  酶法

英文关键词:Trichiurus lepturus processing by-products  protein extraction  ultrasonic pretreatment  enzyme method

中文摘要:

      目的 建立超声预处理-酶法提取带鱼加工副产物中蛋白质的工艺, 并研究蛋白质的基本性质。方法 以带鱼加工副产物为原料, 通过单因素和正交试验优化了胰蛋白酶提取蛋白质的工艺条件。在此条件下, 对带鱼加工副产物进行酸预处理、碱预处理、热预处理和超声预处理, 并通过单因素和正交试验优化了超声预处理的工艺条件。结果 胰蛋白酶为最适蛋白酶, 温度55 ℃, 料液比1:2 (g:mL), 处理时间1.5 h, 加酶量0.5%为最佳提取工艺条件, 蛋白质回收率为76.05%±0.69%。超声预处理的最佳工艺条件为: 超声功率180 W, 超声时间40 min, 超声温度40 ℃。在超声预处理的最佳条件下提取蛋白质, 蛋白质回收率为85.93%±0.62%, 氨基酸中含量最高的是甘氨酸, 其次为谷氨酸和丙氨酸, 并具有较强的2,2’-联氨双(3-乙基苯并噻唑啉-6-磺酸)二胺盐[2,2’-azinobis-(3- ethylbenzthiazoline-6-sulphonate) diammonium salt, ABTS]阳离子自由基、2,2-联苯基-1-苦基肼基(2,2-diphenyl-1-picrylhydrazyl, DPPH)自由基清除活性和Fe3+还原能力。结论 酶法和超声预处理实现了带鱼加工副产物中蛋白质的高效提取, 提取的蛋白质具有较强的抗氧化能力, 为带鱼加工副产物的高值化利用提供技术支撑。

英文摘要:

      Objective To establish an extraction process of proteins in Trichiurus lepturus processing by-products by ultrasonic pretreatment-enzyme method and investigate the fundamental properties of the proteins. Methods Taking Trichiurus lepturus processing by-products as raw materials, the enzymatic extraction conditions of protein by trypsin were optimized through single-factor experiments and orthogonal tests. On this basis, 4 kinds of pretreatment methods including acid pretreatment, alkali pretreatment, thermal pretreatment and ultrasonic pretreatment were applied to Trichiurus lepturus processing by-products, and the process parameters of ultrasonic pretreatment were further optimized via single-factor experiments and orthogonal tests. Results Trypsin was the optimum protease, and the optimum enzymolysis conditions were as follows: Enzymolysis temperature 55 ℃, solid-liquid ratio 1:2 (g:mL), enzymolysis time 1.5 h, enzyme dosage 0.5%, the protein recovery of enzymatic hydrolysate was 76.05%±0.69%. The optimum technological conditions of ultrasonic pretreatment were as follows: Ultrasonic power 180 W, ultrasonic time 40 min, ultrasonic temperature 40 ℃. Proteins were extracted under optimal conditions of ultrasound pretreatment with a protein recovery rate of 85.93%±0.62%. The highest content among amino acids was glycine, followed by glutamate and alanine, and had strong 2,2’-azinobis- (3-ethylbenzthiazoline-6-sulphonate) diammonium salt (ABTS) cationic radical, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and Fe3+ reducing activity. Conclusion Ultrasonic pretreatment-enzyme method achieves efficient recovery of protein from Trichiurus lepturus processing by-products. The extracted proteins exhibit strong antioxidant capacity, providing technical support for the high-value utilization of Trichiurus lepturus processing by-products.