单 位：
集美大学食品与生物工程学院;厦门市海洋功能食品重点实验室
关键词：
鲍鱼肌肉;沸水浸提;浸提时间;蛋白;多糖;氨基酸
摘 要：
目的:研究沸水浸提时间对鲍鱼肌肉溶出物(BWE)组分的影响。方法:鲍鱼肌肉经过分段沸水浸提,采用SDS-PAGE、PAS染色、HPLC和ICP-OES对鲍鱼肌肉沸水浸提物的成分进行分析。结果:浸提1 min的BWE其蛋白主要分子量为65和220 k Da,而延长浸提时间65 k Da逐渐成为主要蛋白,且PAS染色揭示65 k Da属于糖蛋白。Glu、Asp、Gly和Ala等具有鲜甜味的特征氨基酸是BWE的主要氨基酸,而且精氨酸/赖氨酸的比值随浸提时间延长逐渐增加。单糖分析结果显示,伴随浸提溶出的多糖主要由葡萄糖组成,其摩尔占比从85.30%上升到98.27%。灰分和矿物质元素的测定结果表明,浸提1 min时浸提物中矿物质元素Na和Zn的含量分别为10.29 g/100 g和38.91 mg/100 g。结论:鲍鱼肌肉糖蛋白、呈味氨基酸在沸水浸提中易溶解出来,矿物元素Na和Zn相对其他元素在沸水浸提时更易流失。
译 名：
Effect of extracting time on component of boiling water extracts from abalone muscle
作 者：
WEI Pei-xiao;ZHANG Qi-biao;WENG Wu-yin;College of Food and Biological Engineering,Jimei University;Xiamen Key Laboratory of Marine Functional Food;
关键词：
abalone muscle;;boiling extraction;;immersed time;;proteins;;polysaccharides;;amino acids
摘 要：
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 k Da.With further increasing the extraction time,the protein of 65 k Da MW became dominant in the BWE. The periodic acid-schiff( PAS) staining indicated that the protein band of 65 k Da 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.
