[1]王立,张坤,邹烨,等.超声辅助提取对鸡肝蛋白结构及功能特性的影响[J].江苏农业学报,2018,(05):1153-1160.[doi:doi:10.3969/j.issn.1000-4440.2018.05.026]
　WANG Li,ZHANG Kun,ZOU Ye,et al.Effect of ultrasound assisted extraction on the structural and functional characteristics of chicken liver protein[J].,2018,(05):1153-1160.[doi:doi:10.3969/j.issn.1000-4440.2018.05.026]
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超声辅助提取对鸡肝蛋白结构及功能特性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年05期
页码:
1153-1160
栏目:
加工贮藏·质量安全
出版日期:
2018-10-25

文章信息/Info

Title:
Effect of ultrasound assisted extraction on the structural and functional characteristics of chicken liver protein
作者:
王立1; 张坤1; 2; 邹烨1; 张新笑1; 李鹏鹏1; 王道营1; 徐为民1
（1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.南京财经大学食品科学与工程学院，江苏南京210046）
Author(s):
WANG Li1; ZHANG Kun1; 2; ZOU Ye1; ZHANG Xin-xiao1; LI Peng-peng1; WANG Dao-ying1; XU Wei-min1
（1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China）
关键词:
鸡肝蛋白; 超声辅助提取; 蛋白质结构; 功能特性
Keywords:
chicken liver protein; ultrasound-assisted extraction; protein structure; functional characteristics
分类号:
TS251.5+5
DOI:
doi:10.3969/j.issn.1000-4440.2018.05.026
文献标志码:
A
摘要:
以鸡肝为原料，采用NaOH溶剂为提取剂，采用超声辅助法提取鸡肝蛋白，并与常规水浴提取法得到的鸡肝蛋白作比较，通过紫外吸收光谱、荧光光谱、傅里叶红外光谱、扫描电镜研究超声辅助提取对鸡肝蛋白结构的影响，结果表明，与常规水浴提取的鸡肝蛋白相比，超声辅助提取鸡肝蛋白的得率和总蛋白质含量分别提高了58.1%和9.6%，超声辅助提取导致鸡肝蛋白结构发生伸展，蛋白结构发生改变。与常规水浴提取相比，超声辅助提取可显著提高其凝胶性能，超声辅助提取并没有改变鸡肝蛋白的亚基组成，但超声辅助提取的鸡肝蛋白的溶解度、持水性及吸油性、起泡性及起泡稳定性和乳化性及乳化稳定性均得到显著提高（P<0.05），因此超声辅助提取能显著提高鸡肝蛋白的功能特性，该研究结果为鸡肝蛋白的深加工提供了一定的科学依据和理论基础。
Abstract:
The chicken liver was used as raw material, and NaOH solvent was used as extraction agent. The chicken liver proteins were extracted by ultrasound-assisted method and compared with those extracted by the conventional extraction method. The effect of ultrasound assisted extraction on the structure of chicken liver proteins was investigated by ultraviolet absorption spectroscopy, fluorescence spectroscopy, fourier infrared spectroscopy, scanning electron microscopy, respectively. The results showed that the extraction rate and total protein content of chicken liver proteins extracted by ultrasound-assisted method were increased by 58.1% and 9.6% compared with those extracted by the conventional extraction method, respectively. Ultrasound effect resulted in the extension of the structure of chicken liver protein. Through the rheological properties of chicken protein, ultrasound could significantly improve the gel property (P<0.05). The ultrasound-assisted extraction did not alter the subunit composition of chicken liver protein. The solubility, water-holding capacity and oil absorption capacity, foaming property and foaming stability, emulsifying property and emulsifying stability of chicken liver protein obtained by ultrasound-assisted extraction method were significantly improved(P<0.05), indicating that the ultrasound-assisted extraction could significantly improve its functional characteristics. These results provide scientific basis and theoretical basis for deep processing of chicken liver protein.

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备注/Memo

备注/Memo:
收稿日期：2017-12-06 基金项目：国家现代农业（肉鸡）产业技术体系建设专项（CARS-41）；江苏省重点研发计划项目（BE2016320） 作者简介：王立(1990-)，男，江苏徐州人，硕士研究生，研究方向为农产品加工研究。（E-mail）247391269@qq.com 通讯作者：邹烨， （E-mail）zouye@jaas.ac.cn
更新日期/Last Update: 2018-11-05