酪蛋白处理法脱除虾仁中亚硫酸盐

为寻求食品中安全高效的亚硫酸盐脱除方法,本研究考察了酪蛋白对虾仁中亚硫酸盐的脱除效果及其机理。通过单因素试验考察了酪蛋白浓度、料液比、浸泡时间对虾仁中亚硫酸盐脱除率的影响,并应用Box-Behnken响应面设计,对脱除工艺进行优化,利用紫外光谱(UV)和傅里变换红外光谱(FT-IR)法初步探究其脱除机理。结果表明,亚硫酸盐脱除的最佳工艺条件为:浸泡时间2.37 h,料液比 1∶6.8 g·mL^-1,酪蛋白浓度1.30 g·L^-1,亚硫酸盐的实际脱除率为84.13%,且处理后的虾仁在硬度、弹性、粘聚性、咀嚼性方面依然保持较优水平。UV和FT-IR结果表明,酪蛋白分子和SO32-可能存在相互作用,导致SO32-的紫外最大吸收峰发生蓝移,且亚硫酸盐能破坏酪蛋白中的二硫键,生成RS-SO₃H。本研究结果为食品中亚硫酸盐的脱除提供了新途径。

Casein Treatment for the Removal of Sulfites From Shrimp

In order to reduce the sulfite in the food matrix safely and efficiently, the effect and mechanism of casein soaking on the removal of sulfite in shrimps were investigated. The effects of casein concentration, solid-to-liquid ratio and soaking time on the removal rate of sulfite in shrimp were studied by single factor experiments. A Box-Behnken response surface design was applied to optimize the removal process. Finally, the removal mechanism was preliminary explored using ultraviolet (UV) and Fourier transform infrared spectroscopy (FT-IR). The optimum conditions for desulfurization were as follows: soaking time 2.37 h, solid-to-liquid ratio 1:6.8 g·mL^-1, casein concentration 1.30 g·L^-1, and the actual removal rate of Na₂SO₃ was 84.13%. Furthermore, the texture quality of the treated shrimp, in terms of hardness, springiness, cohesiveness and chewiness was well retained. UV and FT-IR spectroscopy indicated that an interaction might exist between casein molecules and SO32-, which resulted in blue shift of the maximum UV absorption peak of SO32-, and sulfite, could reduce the disulfide bond RS-SO₃H within the casein. This study provided a new approach to the removal of sulfite in the food matrix.