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当前位置: 首页 > 文章 > 秘鲁鱿鱼吸盘环齿脱离工艺条件优化及其结构特性分析 核农学报 2019 (10) 2023-2032
Position: Home > Articles > 秘鲁鱿鱼吸盘环齿脱离工艺条件优化及其结构特性分析 Journal of Nuclear Agricultural Sciences 2019 (10) 2023-2032

秘鲁鱿鱼吸盘环齿脱离工艺条件优化及其结构特性分析

作  者：
叶开;陈小娥;袁高峰;郭健;方旭波;池海波;张华
单  位：
浙江海洋大学食品与医药学院
关键词：
秘鲁鱿鱼;吸盘环齿;酶解;响应面试验;结构特性
摘  要：
为了实现秘鲁鱿鱼加工副产物的高值化利用,以鱿鱼加工废弃物中的鱿鱼吸盘为原料,以脱齿率为指标,采用不同蛋白酶对其进行脱环齿试验,以确定最适蛋白酶,在单因素试验基础上,利用响应面法对其酶解工艺进行优化,对鱿鱼吸盘环齿主要成分进行测定,并通过红外光谱(IR)、扫描电子显微镜(SEM)和差示扫描量热法(DSC)对鱿鱼吸盘环齿(SRT)的结构特性进行分析.结果表明,秘鲁鱿鱼吸盘环齿最适酶解脱离工艺条件为酶添加量1 700 U·g-1、酶解温度43℃、酶解时间34 min,此条件下样品脱齿率为96.2%,蛋白质含量为86.75%.红外光谱分析证明,鱿鱼吸盘环齿主要成分为蛋白质,不含有甲壳素;扫描电镜观察发现秘鲁鱿鱼吸盘环齿微观构造为平行管状模块组成的多孔结构;热稳定分析显示其在118.6℃处有熔融峰,具有一定的热塑性.同时,鱿鱼吸盘环齿还具有一定的耐酸耐碱性.本研究结果为进一步开发利用秘鲁鱿鱼吸盘环齿提供了理论依据.
作  者：
YE Kai;CHEN Xiao′e;YUAN Gaofeng;GUO Jian;FANG Xubo;CHI Haibo;ZHANG Hua;College of Food and Pharmacy, Zhejiang Ocean University;Zhoushan haili Ocean Fisheries Co.Ltd.;
单  位：
YE Kai%CHEN Xiao′e%YUAN Gaofeng%GUO Jian%FANG Xubo%CHI Haibo%ZHANG Hua%College of Food and Pharmacy, Zhejiang Ocean University%Zhoushan haili Ocean Fisheries Co.Ltd.
关键词：
Dosidicus gigas;;sucker ring teeth;;enzymatic hydrolysis;;response surface experiment;;structural characteristics
摘  要：
In order to achieve high value utilization of processing by-products of Dosidicus gigas, and structural different enzymes was used to separate sucker ring teeth(SRT) of processing by by-products of Dosidicus gigas ot obstain the optimum enzyme. Then single factor method and response surface experiment were used to investigate the effects of important hydrolysis parameters on isolation rate of SRT. Infrared spectra(IR), scanning electron microscopy(SEM) and differential scanning calorimetry(DSC) were used to analyze the composition and structural characteristics of SRT. The results indicated that the optimum conditions for enzymatic separation of Dosidicus gigas sucker ring teeth were determined as follows, enzyme dosage of 1 700 U·g~(-1), enzymatic hydrolysis temperature of 43℃, and enzymatic hydrolysis time of 34 min. Under these conditions, isolation rate and protein content were 96.2% and 86.75%, respectively. IR analysis revealed that the main components of SRT was mainly composed of protein, and no contain chitin was found. The microstructure was a porous architecture composed of parallel tubular elements. Thermal stability analysis shows that SRT had a melting peak at 118.6℃ with a certain thermoplasticity. At the same time, SRT also exhibited a considerable acid and alkali resistance. The present study would provide theoretical basis and foundation for exploration and utilization of SRT.

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