箭齿鲽肌肉分离蛋白功能特性的研究

以箭齿鲽Atheresthes stomias为原料,对其肌肉蛋白进行分离提取,并研究了蛋白质的功能特性。采用pH调节方法,分别提取得到酸分离蛋白和碱分离蛋白,同时以原料肌肉蛋白和传统漂洗鱼糜为对照。利用SDS-PAGE法对分离蛋白的分子量分布进行分析,结果表明,碱分离蛋白中肌原纤维蛋白分子保持完整,而酸分离蛋白有明显的肌球蛋白重链和肌动蛋白降解现象产生。对分离蛋白的功能特性包括溶解性、持水性、持油性、乳化性、起泡性、凝胶特性进行分析,结果表明,与原料鱼肉和漂洗鱼糜相比,酸分离蛋白和碱分离蛋白均表现出明显的乳化性能,碱分离蛋白具有最佳的凝胶强度,而在其他功能特性方面,分离蛋白则没有明显的优势。对分离蛋白的基本理化特性进行分析,结果表明,分离蛋白的脱脂效果比漂洗鱼糜更加明显,且与原料鱼肉(13.00%)相比,碱分离蛋白脂肪含量最少(1.23%),其次是酸分离蛋白(1.96%)和漂洗鱼糜(3.30%)。从分离前后的色度变化可以看出,分离蛋白的白度明显优于漂洗鱼糜和原料鱼肉。研究表明,箭齿鲽分离蛋白在食品加工中作为一种蛋白配料具有一定潜力。

Functional properties of protein isolates extracted from muscle of arrowtooth flounder Atheresthes stomias

The functional fish protein isolates were extracted by pH-shift process,characterized and compared with surimi extracted by traditional process in arrowtooth flounder Atheresthes stomias.Molecular weight profiles of the fish protein isolates were analyzed with SDS-PAGE.The results showed that the alkali-aided protein isolates were composed of had intact myofibril protein molecules,but the acid-aided isolate had a protein band possibly representing partial hydrolysis of myosin and actin.The analysis of solubility,water-holding capacity,oil-holding capacity,emulsifying activity,foaming capacity and gel properties of the fish protein isolates indicated that there was higher emulsifying properties in the acid protein isolate and alkaline protein isolate than that in the ground muscleand washed surimi.The protein isolates produced from alkali-aided process were found to have better gel-forming ability compared to the acid-aided and the surimi processes.There was no significant improvement in the water/ oil-holding capability and the other properties.The protein isolates were shown to have de-fatted effect,with the minimal lipid content in the alkali-aided protein isolate （1.23%）,followed in acid-aided protein isolate （1.96%）,and 3.30% in the conventional surimi.The colorimetric analysis revealed that protein isolates produced from pH-shift process had higher whiteness than surimi and ground muscle did.The findings suggest that the functional fish protein isolates extracted from arrowtooth flounder have the potential to be used as protein ingredients for food processing.