扇贝蛋白质提取工艺的优化-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

扇贝蛋白质提取工艺的优化

Optimization of protein extraction process from Pectinidae

ES评分 0 浏览量：216 下载量：0

DOI	10.19812/j.cnki.jfsq11-5956/ts.20250222001
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(13)
作者	罗联钰, 刘烨, 林幼红, 艾永亮, 吴清朋, 刘家光*,
作者单位	福建正味生物科技有限公司
摘要	目的优化扇贝蛋白质提取工艺。方法利用不同蛋白酶的酶切作用方式及酶切位点的不同, 采用复合酶与分段酶解相结合。利用单因素结合Plackett-Burman筛选出显著因素和Box-Behnken模型优化一段蛋白质提取工艺, 并通过正交实验优化二段酶解工艺参数。结果复合酶分段酶解提取蛋白质的最佳条件为: 一段最佳提取工艺参数为: 固液比1:3.9 (m:V)、酶解时间80.0 min、复合酶加酶量1.1%、复合酶配比(胰蛋白酶:碱性蛋白酶)1:2 (m:m)、酶解pH 8.2、酶解温度52.5 ℃; 二段最佳提取工艺参数为: 酶解pH 7.0、酶解温度50.0 ℃、中性蛋白酶添加量0.8%、酶解时间40 min。在此条件下, 蛋白质提取率为76.3%。结论由于复合酶同步和分段酶解形成协同效应和互补作用, 扇贝蛋白质提取率得到有效提高, 为后续扇贝蛋白质的开发和利用提供了一定的理论依据。
Abstract	Objective To optimize the protein extraction process of Pectinidae. Methods A combination of composite enzymes and segmented enzymatic hydrolysis was employed, utilizing different protease enzymes with mode of enzyme digestion and cleavage sites. Significant factors were screened by single factor combined with Plackett-Burman and Box-Behnken model was used to optimize the one-stage protein extraction process, and the parameters of the two-stage enzymatic digestion process were optimized by orthogonal tests. Results The optimal extraction conditions for complex enzyme-assisted stepwise hydrolysis in protein extraction were as follows: The optimal extraction process parameters of the one-stage were as follows, solid-liquid ratio was 1:3.9 (m:V), enzyme digestion time was 80.0 min, compound enzyme addition was 1.1%, complex enzyme ratio (trypsin:alkaline protease) was 1:2 (m:m), enzyme digestion pH was 8.2, enzyme digestion temperature was 52.5 ℃; the optimal extraction parameters of the two-stage were as follows: Enzyme digestion pH was 7.0, enzyme digestion temperature was 50.0 ℃, neutral protease addition was 0.8%, and enzyme digestion time was 40 min. Under these conditions, the protein extraction rate was 76.3%. Conclusion Due to synergistic and complementary effects between the complex enzymes and segmented enzymatic hydrolysis, the protein extraction rate of Pectinidae is effectively improved, which provide some theoretical basis for the subsequent development and utilization of proteins from Pectinidae.
关键词	扇贝;蛋白质;分段酶解;提取率
KeyWord	Pectinidae; protein; segmented enzymatic hydrolysis; extraction rate
基金项目
页码	37-46

参考文献
相关文献

[1]牟雅甜, 孙丽薇, 王义轩, 等. 不同加工时间扇贝柱煮液中营养成分分析及变化规律的研究
[J]. 中国食品添加剂, 2023(2): 227–236. MU YT, SUN LW, WANG YX, et al. Analysis of nutritional components in scallop boiling solution and the components changing regularity with different boiling times
[J]. China Food Additives, 2023(2): 227–236.
[2]农业农村部渔业渔政管理局. 《2023中国渔业统计年鉴》
[M]. 北京: 中国农业出版社, 2024. Bureau of Fisheries, Ministry of Agriculture and Rural Affairs of the People’s Republic of China. 2023 China Fishery Statistical Yearbook
[M]. Beijing: China Agricultural Publishing House, 2024.
[3]马丽艳, 汪一红, 刘志东, 等. 扇贝加工副产物资源利用进展
[J]. 渔业信息与战略, 2017(3): 204–210. MA LY, WANG YH, LIU ZD, et al. Advances in utilization of by-products from scallop processing
[J]. Fishery Information & Strategy, 2017(3): 204–210.
[4]苏秀榕, 李太武, 丁明进. 扇贝营养成分的研究
[J]. 海洋科学, 1997(2): 10–11. SU XR, LI TW, DING MJ. Study on the nutritive content of scallop
[J]. Marine Sciences, 1997(2): 10–11.
[5]曹善茂, 王昊, 陈炜, 等. 岩扇贝闭壳肌营养成分的分析及与中国3种扇贝的比较
[J]. 大连海洋大学学报, 2016, 31(5): 544–550. CAO SM, WANG H, CHEN W, et al. Analysis, evaluation and comparison of nutritive com position in rock scallop Crassadoma gigantean with three Chinese scallops
[J]. Journal of Dalian Ocean University, 2016, 31(5): 544–550.
[6]ZHONG QW, WEI B, WANG SJ, et al. The antioxidant activity of polysaccharides derived from marine organisms: An overview
[J]. Marine Drugs, 2019, 17(12): 674.
[7]WANG LC, CHEN LY, LI JS, et al. Structural elucidation and immune-enhancing activity of peculiar polysaccharides fractioned from marine clam Meretrix meretrix (Linnaeus)
[J]. Carbohydrate Polymers, 2018, 201: 500–513.
[8]SUBRA-PATERNAULT P, THONGDENG H, GRELARD A, et al. Extraction of phospholipids from scallop by-product using super-critical CO2/alcohol mixtures
[J]. LWT-Food Science and Technology, 2015, 60(2): 990–998.
[9]JENSEN IJ, WALQUIST M, LIASET B, et al. Dietary intake of cod and scallop reduces atherosclerotic burden in female apolipoproteine-deficient mice fed a western type high fat diet for 13 weeks
[J]. Nutrition Metabolism, 2016, 13(1): 1–11.
[10]刘鹏莉, 遇艳萍, 王晶, 等. 酶解联合美拉德反应制备具有抗氧化活性的扇贝裙边调味基料
[J]. 食品安全质量检测学报, 2022, 13(23): 7708–7714. LIU PL, YU YP, WANG J, et al. Preparation of scallop mantle seasoning material with antioxidant activity by enzymolysis coupled with Maillard reaction
[J]. Journal of Food Safety & Quality, 2022, 13(23): 7708–7714.
[11]陶美洁. 贻贝蒸煮液浓缩及风味改良研究
[D]. 杭州: 浙江工商大学, 2020. TAO MJ. Study on the concentration and flavor improvement of mussel cooking liquor
[D]. Hangzhou: Zhejiang Gongshang University, 2020.
[12]崔妍春, 张化贤, 王爱辉, 等. 三种贝类蒸煮液主要滋味化合物的分析与比较
[J]. 中国调味品, 2022, 47(1): 1–7. CUI YC, ZHANG HX, WANG AIH, et al. Analysis and comparison of main taste compounds in three kinds of shellfish boiling liquid
[J]. China Condiment, 2022, 47(1): 1–7.
[13]郭宇, 文诗雨, 倪策, 等. 扇贝加工副产物中蛋白质提取及其酶解物抗氧化活性分析
[J]. 食品与机械, 2022(11): 176–183. GUO Y, WEN SY, NI C, et al. Analysis of protein extraction and antioxidant activity of enzymatic hydrolysates from scallop processing by-products
[J]. Food and Machinery, 2022(11): 176–183.
[14]RHESSA GGO, VISHAL S, MEILING T, et al. Extraction of novel bioactive peptides from fish protein hydrolysates by enzymatic reactions
[Z]. Applied Sciences, 2023.
[15]VENKATESAN J, ANIL S, KIM SK, et al. Marine fish proteins and peptides for cosmeceuticals: A review
[Z]. Marine Drugs, 2017.
[16]ZHANG HT, WU XX, QUAN L, et al. Characteristics of marine biomaterials and their applications in biomedicine
[Z]. Marine Drugs, 2022.
[17]ZAKY AA, JESUS SG, EUN JB, et al. Bioactivities, applications, safety, and health benefits of bioactive peptides from food and by-products: A review
[Z]. Frontiers in Nutrition, 2022.
[18]张健, 刘少伟, 张毅, 等. 仿刺参精酶解工艺条件优化及体外抗氧化
[J]. 食品工业科技, 2017, 38(5): 232–237. ZHANG J, LIU SW, ZANG Y, et al. Optimization of enzymolysis technology of Apostichopus japonicas spermary and antioxidant activities in vitro of hydrolysates
[J]. Science and Technology of Food Industry, 2017, 38(5): 232–237.
[19]DENG JC. Effect of temperatures on fish alkaline protease, protein interaction and texture quality
[J]. Food Science, 1981, 46(1): 6265.
[20]张毅, 万金庆, 杨帆, 等. 冰温酶解贮藏对低盐脱水牡蛎滋味的影响
[J]. 大连海洋大学学报, 2021, 36(5): 815–825. ZHANG Y, WAN JQ, YANG F, et al. Effects of ice temperature enzymatic hydrolysis on taste of low salt dehydrated oyster during storage
[J]. Journal of Dalian Ocean University, 2021, 36(5): 815–825.
[21]王共明, 姜立生, 黄会, 等. 扇贝蒸煮液低聚肽的制备工艺优化及体外抗氧化研究
[J]. 中国食品添加剂, 2023(6): 91–100. WANG GM, JIANG LS, HUANG H, et al. Optimization of extraction process of oligopeptide from scallop cooking liquid and its antioxidant in vitro
[J]. China Food Additives, 2023(6): 91–100.
[22]杨志荣, 恒泰, 莎丽娜. 羊软骨中Ⅱ型胶原蛋白肽的制备和抑菌活性
[J]. 食品科技, 2016, 41(3): 134–138. YANG ZR, HENG T, SHA LN. Preparation and antioxidant antivity of type II collegen peptides from sheep cartilage
[J]. Food Science and Technology, 2016, 41(3): 134–138.
[23]李若敏, 张焕新, 盘赛昆, 等. 牡丹籽粕蛋白提取工艺优化和功能性质分析
[J]. 食品工业科技, 2023, 44(8): 197–204. LI RM, ZHANG HX, PAN SK, et al. Process optimization and functional properties of peony seeds protein
[J]. Science and Technology of Food Industry, 2023, 44(8): 197–204.
[24]耿乐, 王洪斌, 刘志东, 等. 脱脂南极磷虾蛋白质提取条件优化
[J]. 渔业现代化, 2023, 50(5): 71–78. GENG L, WANG HB, LIU ZD, et al. Optimization of extraction conditions for defatted antarctic krill protein
[J]. Fishery Modernization, 2023, 50(5): 71–78.
[25]武婷, 康明丽, 程雅如, 等. 微波辅助酶法提取香菇柄蛋白工艺研究
[J]. 粮食与油脂, 2024, 37(9): 129–134. WU T, KANG ML, CHENG YR, et al. Study on microwave-assisted enzymatic method extraction process of protein from Lentinus edodes stem
[J]. Cereals & Oils, 2024, 37(9): 129–134.
[26]BING SJ, LI YQ, SUN GL, et al. Effect of different acidic or alkaline environments on structural characteristics, functional and physicochemical properties of Lentinus edodes protein
[J]. Process Biochemistry, 2023, 130: 15–25.
[27]朱小燕, 李相前, 王杰, 等. pH调节法制备河蚬蛋白质及其营养评价
[J]. 食品科技, 2017, 42(1): 175–181. ZHU XY, LI XQ, WANG J, et al. Nutrition evaluation and preparation of protein from freshwater clam by pH-shifting method
[J]. Food Science and Technology, 2017, 42(1): 175–181.
[28]李丽, 曹亚男, 姜雯, 等. 栉孔扇贝中蛋白质的提取条件优化
[J]. 鲁东大学学报(自然科学版), 2021, 37(2): 157–161, 182. LI L, CAO YN, JIANG W, et al. Optimized extraction conditions of protein from scallop chlamys farreri
[J]. Journal of Ludong University (Natural Science Edition), 2021, 37(2): 157–161, 182.
[29]XUE YF, SUN Q, WANG L, et al. Preliminary study on protein isolation process of walnut dregs by single factor experiments and response surface method
[J]. Journal of Food Measurement and Characterization, 2021, 15(2): 2193–4126.
[30]DEEPANSU G, SNEHASIS C, JYOTI SG. Optimizing the extraction of protein from Prosopis cineraria seeds using response surface methodology and characterization of seed protein concentrate
[J]. LWT-Food Science Technology, 2020, 117: 108630.
[31]MONCEF C, AMEL B, FRANCESCO D, et al. Optimization of the extraction process by response surface methodology of protein isolate from defatted jujube Zizyphus lotus L. seeds
[J]. International Journal of Peptide Research and Therapeutics, 2019, 25(4): 1509–1521.
[32]楚文靖, 叶双双, 张付龙, 等. 超声处理对蓝莓汁杀菌效果和品质的影响
[J]. 食品与发酵工业, 2020, 46(13): 203–208. CHU WJ, YE SS, ZHANG FL, et al. Effects of ultrasonic treatment on the sterilization and quality of blueberry juice
[J]. Food and Fermentation Industries, 2020, 46(13): 203–208.
[33]汪涛, 曾庆祝, 谢智芬. 内肽酶与端肽酶水解扇贝边蛋白质工艺的研究
[J]. 大连水产学院学报, 2003(2): 125–129. WANG T, ZENG QZ, XIE ZF. Studies on the technics of enzymatic hydrolysis of protein in scallop skirts by using endoenzymes and exopetidases
[J]. Journal of Dalian Fisheries University, 2003(2): 125–129.
[34]秦莹, 马丹妮, 陆节堃, 等. 复合酶解南美白对虾虾头制备ACE抑制肽的工艺优化
[J]. 食品研究与开发, 2024, 45(13): 120–128, 149. QIN Y, MA DN, LU JK, et al. Optimization of ACE inhibitory peptide preparation from the head of penaeusalbus by complex enzymatic hydrolysis
[J]. Food Research and Development, 2024, 45(13): 120–128, 149.
[35]戚亭, 陈雪忠, 刘志东, 等. 响应面优化的南极磷虾蛋白磷酸化改性工艺
[J]. 食品与发酵工业, 2018, 44(1): 204–210. QI T, CHEN XZ, LIU ZD, et al. Phosphorylation process of antarctic krill protein with response surface optimization
[J]. Food and Fermentation Industries, 2018, 44(1): 204–210.
[36]MANEL M, FAWEN K, MONCEF C, et al. Optimization of extraction parameters of protein isolate from tomato seed using response surface methodology
[J]. Food Analytical Methods, 2017, 10(3): 809–819.
[37]SOBHANI A, NOORMOHAMMADI N, MORADI K, et al. Optimization of heat and ultrasound assisted extraction of bioactive compounds from Echinacea purpurea using response surface methodology
[J]. Journal of Applied Research on Medicinal and Aromatic Plants, 2022, 31: 100399.
[38]CHEN Z, ZENG J, ZHANG ZB, et al. Preparation and application of polyethyleneimine-modified corncob magnetic gel for removal of Pb(ii) and Cu(ii) ions from aqueous solution
[J]. RSC Advances, 2022, 12: 1950–1960.
[39]ALI AW, DEVINDER K, IDRESS A, et al. Extraction optimization of watermelon seed protein using response surface methodology
[J]. LWT-Food Science and Technology, 2007, 41(8): 1514–1520.

引用本文

罗联钰, 刘烨, 林幼红, 艾永亮, 吴清朋, 刘家光*. 扇贝蛋白质提取工艺的优化 [J]. 食品安全质量检测学报. 2025; 16; (13). 37 - 46.

文献评论

相关学者

相关机构