摘要
以中华鳖肉为原料,分析其蛋白质的氨基酸组成及蛋白组分,并利用碱溶酸沉法提取鳖肉蛋白,研究其功能与结构性质。结果表明,中华鳖肉中蛋白含量丰富(18.61 g/100 g),且氨基酸组成比例优于FAO/WHO推荐标准;其肌红蛋白含量为2.22 mg/g,且多以氧合肌红蛋白的形式存在;鳖肉蛋白中肌原纤维蛋白、总基质蛋白、碱溶蛋白、碱不溶蛋白、肌浆蛋白和酸溶蛋白的含量分别占总蛋白含量的48.35%、17.25%、11.84%、10.84%、10.04%和1.54%。鳖肉蛋白分子质量集中在29.0~200 k Da,二级结构α-螺旋、β-折叠和β-转角的相对含量分别为59.39%、34.92%和5.69%,肌球蛋白和肌动蛋白热变性温度分别在49.5和83.6℃,鳖肉蛋白乳化性能优于大豆分离蛋白,起泡性则反之。该研究对于深入研究和开发中华鳖肉蛋白资源具有一定的参考价值。
The nutritional value and protein composition of Chinese soft-shelled turtle were investigated,followed by structural and functional analysis of protein extracted by alkali solution and acid precipitation.The results showed that the protein content of Chinese soft-shelled turtle was 18.61 g/100 g,with the ratio of amino acids superior to FAO/WHO recommend standards.The content of myoglobin was 2.22 mg/g,which was mostly in the form of oxymyoglobin.The contents of myofibrillar protein,total matrix protein,alkali-soluble protein,alkali-insoluble protein,sarcoplasmic protein and acid-soluble protein accounted for 48.35%,17.25%,11.84%,10.84%,10.04%and 1.54%of the total protein,respectively.In addition,the molecular weight of the extracted protein was 29.0-200 kDa,with 59.39%α-helix,34.92%β-sheet and 5.69%β-turn in secondary structure.Thermal denaturation temperature of myosin and actin were 49.5℃and 83.6℃,respectively.The emulsification property of the protein was better than that of soy protein isolate,while the foaming property was reversed.The study provides a theoretical basis for further research of protein resources of Chinese soft-shelled turtle.
作者
马梦娇
荆慧娟
符安卫
王洪新
吕文平
MA Mengjiao;JING Huijuan;FU Anwei;WANG Hongxin;LYU Wenping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Guangxi Billion Training Biotechnology Co.,Ltd.,Nanning 530029,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期110-116,共7页
Food and Fermentation Industries
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180204)
关键词
中华鳖
营养价值
蛋白组成
结构性质
功能性质
Chinese soft-shelled turtle
nutritional value
protein composition
structure properties
functional properties
