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当前位置: 首页 > 文章 > 响应面法优化秘鲁鱿鱼(Dosidicus gigas)肌肉盐溶蛋白的提取和凝胶形成条件 核农学报 2013,27 (7) 1003-1011
Position: Home > Articles > Response Surface Optimization of Conditions for Extraction and Gel Preparation of Salt-soluble Proteins from Dosidicus gigas Muscle Journal of Nuclear Agricultural Sciences 2013,27 (7) 1003-1011

响应面法优化秘鲁鱿鱼(Dosidicus gigas)肌肉盐溶蛋白的提取和凝胶形成条件

作  者：
金淼;周逸;徐亦及;唐剑波;杨文鸽;张进杰
单  位：
宁波大学海洋学院
关键词：
提取条件;秘鲁鱿鱼;盐溶蛋白;保水性;质构特性
摘  要：
探讨了秘鲁鱿鱼肉盐溶蛋白的提取及凝胶形成条件对其凝胶特性的影响。采用响应面分析法,研究KCl浓度、pH值和低温加热时间对鱿鱼肉盐溶蛋白凝胶保水性和质构特性的影响。结果显示:(1)提取液KCl浓度对保水性影响极其显著,对硬度影响显著;提取液pH值对保水性影响显著;低温加热时间对硬度和粘性影响显著;(2)在分析各因素显著性及其交互作用的基础上,确定鱿鱼肉盐溶蛋白提取和凝胶形成的适宜条件为:KCl浓度0.16 mol·L-1、pH 7.10、40℃加热55min,此时凝胶保水性、硬度、粘性分别达到88.00%、510.00g、-11.00g,与模型预测值相符。
译  名：
Response Surface Optimization of Conditions for Extraction and Gel Preparation of Salt-soluble Proteins from Dosidicus gigas Muscle
作  者：
JIN Miao ZHOU Yi XU Yi-ji TANG Jian-bo YANG Wen-ge ZHANG Jin-jie(School of Marine Sciences,Ningbo University,Ningbo,Zhejiang 315211)
关键词：
Extraction conditions;Dosidicus gigas;Salt-soluble protein;Water holding capacity;Texture characteristic
摘  要：
The effect of extraction and gel preparation conditions of salt-soluble protein from Dosidicus gigas on its gel characteristics were discussed.Using respond surface methodology,the effects of KCl concentration,pH and low-temperature heating time on the water holding capacity(WHC)and texture characteristics of salt-soluble protein gel from squid meat were studied.Result:(1) The effect of KCl concentration on the WHC of gel was extremely significant;the effect of KCl concentration and low-temperature heating time on the hardness of gel was significant;both the effect of pH on the WHC and low-temperature heating time on the stickiness of gel were significant.(2) Response surface and contour were graphed with the WHC,hardness and stickiness of gel as the response value,the optimal extraction and gel preparation conditions of salt-soluble proteins from Dosidicus gigas muscle were 0.16mol·L-1 KCl,pH7.10 and 55min of low-temperature heating time,respectively.Experimentally,these conditions produced a salt-soluble protein gel with a WHC of 88.00%,hardness of 510.00 g,stickiness of-11.00 g,confirming the model prediction.

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