食品科学2011，Vol.32Issue(14)：156-160,5.
四角蛤蜊天然提取物制备工艺参数优化
Process Parameter Optimization for Extraction of Natural Extract from Mactra veneriformis
舒留泉 1易小兰 1徐文渊 1姚兴存1
作者信息
- 1. 淮海工学院江苏省海洋生物技术重点实验室,江苏连云港222005
- 折叠
摘要
Abstract
The proximate chemical composition and amino acid composition of the soft part from Mactra veneriformis were analyzed. Based on dry weight, the contents of protein and lipid were 60.14% and 6.08%, respectively, and the content of 17 identified amino acids was determined to be 48.09%, and the content of essential amino acids （EAA） was 18.94% and of delicious amino acids （DAA） 22.73%, making up 39.38% and 47.27% of total amino acids, respectively. Natural extract （protein） extraction from the soft part from Mactra veneriformis was performed by homogenization with water, pH adjustment and extraction with NaC1. Based on one-factor-at-a-time experiments, response surface methodology （RSM） was employed to optimize the preparation process. The optimal extraction conditions were extraction temperature of 82.07 ℃, pH 7.87 and NaCl concentration of 1.75%. Under these conditions, the protein recovery reached up to 54.78%.关键词
四角蛤蜊/成分/天然提取物/响应面法Key words
Mactra veneriformis/composition/natural extract/response surface methodology （RSM）分类
轻工纺织引用本文复制引用
舒留泉,易小兰,徐文渊,姚兴存..四角蛤蜊天然提取物制备工艺参数优化[J].食品科学,2011,32(14):156-160,5.
