pH调节法制备兔肉分离蛋白及其性质研究

发布时间：2018-12-17 01:03

【摘要】：以伊拉兔兔肉为原料,用pH调节法(pH-shifting)提取兔肉分离蛋白,并对分离蛋白的性质进行研究。实验结果表明,pH调节法提取兔肉分离蛋白的最佳酸溶解条件pH 3.0、碱溶解条件pH 12.0、沉淀回收条件pH 5.5。此方法下提取蛋白得率分别为酸法46.46%、碱法68.55%。酸/碱分离蛋白中蛋白质含量(干基)均极显著高于兔肉,脂肪含量(干基)极显著低于兔肉,蛋白所含必需氨基酸比例均衡,且SDS-PAGE电泳分析表示pH调节法提取兔肉分离蛋白并未造成蛋白质严重降解。
[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.
【作者单位】： 西南大学食品科学学院;重庆市特色食品工程技术研究中心;
【基金】：国家自然科学基金项目(31671787) 国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1) 农业部公益性行业(农业)科研专项(201303144) 重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
【分类号】：TS201.21
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