食品工业科技2018，Vol.39Issue(9)：23-28,6.DOI:10.13386/j.issn1002-0306.2018.09.005
浸提时间对鲍鱼肌肉沸水浸提物组分的影响
Effect of extracting time on component of boiling water extracts from abalone muscle
摘要
Abstract
Objective:The effect of extracting time on component of boiling water extracts (BWE) from abalone muscle was investigated.Methods:The BWE was obtained from abalone muscle by boiling water at different time sections,and the components were determined by SDS-PAGE,PAS staining,HPLC and ICP-OES.Results:It was found that the BWE extracted for 1 min mainly contained proteins with molecular weight (MW) of 65 and 220 kDa.With further increasing the extraction time,the protein of 65 kDa MW became dominant in the BWE.The periodic acid-schiff(PAS) staining indicated that the protein band of 65 kDa MW was glycoprotein.The umami and sweet amino acids including Glu,Asp,Gly and Ala were the major amino acids of BWE,while the ratio of arginine/lysine was gradually increased with increasing extraction time.The monosaccharide analysis indicated that the polysaccharides from abalone muscle during extraction were mainly composed of glucose,and the mole ratio of glucose in the polysaccharides was increased from 85.30％ to 98.27％.The results of ash and mineral contents showed that the element contents of Na and Zn in the BWE extracted for 1 min were 10.29 g/100 g and 38.91 mg/100 g,respectively.Conclusion:Glycoprotein and flavor amino acids in abalone muscle were easily dissolved during boiling water extraction,and the Na and Zn in the abalone muscle were more soluble in the boiling water than the other elements.关键词
鲍鱼肌肉/沸水浸提/浸提时间/蛋白/多糖/氨基酸Key words
abalone muscle/boiling extraction/immersed time/proteins/polysaccharides/amino acids分类
轻工纺织引用本文复制引用
魏配晓,张其标,翁武银..浸提时间对鲍鱼肌肉沸水浸提物组分的影响[J].食品工业科技,2018,39(9):23-28,6.基金项目
国家自然科学基金面上项目(31571835) （31571835）
海洋公益性行业科研专项(201405016). （201405016）
