摘要
对四角蛤蜊软体部一般成分和氨基酸组成进行分析,结果(以干基计)粗蛋白和粗脂肪质量分数分别为60.14%和6.08%,17种氨基酸总量为48.09%,其中必需氨基酸质量分数为18.94%,占氨基酸总量的39.38%,呈味氨基酸质量分数为22.73%,占氨基酸总量的47.27%。在单因素试验的基础上,以温度、加盐量、pH值为影响因素,利用响应面方法对四角蛤蜊天然提取物制备工艺进行优化,得到的最佳工艺参数为温度82.07℃、pH7.87、加盐量1.75%,提取率为54.78%。
The proximate chemical composition and amino acid composition of the soft part from Mactra veneriformis were analyzed. Based on dry weight, the contents of protein and lipid were 60.14% and 6.08%, respectively, and the content of 17 identified amino acids was determined to be 48.09%, and the content of essential amino acids （EAA） was 18.94% and of delicious amino acids （DAA） 22.73%, making up 39.38% and 47.27% of total amino acids, respectively. Natural extract （protein） extraction from the soft part from Mactra veneriformis was performed by homogenization with water, pH adjustment and extraction with NaC1. Based on one-factor-at-a-time experiments, response surface methodology （RSM） was employed to optimize the preparation process. The optimal extraction conditions were extraction temperature of 82.07 ℃, pH 7.87 and NaCl concentration of 1.75%. Under these conditions, the protein recovery reached up to 54.78%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期156-160,共5页
Food Science
关键词
四角蛤蜊
成分
天然提取物
响应面法
Mactra veneriformis
composition
natural extract
response surface methodology （RSM）
