海参内脏蛋白提取工艺研究

Extracting of sea cucumber viscera protein

研究海参内脏蛋白的提取工艺。以蛋白提取率为指标,采用超声波辅助碱法提取海参内脏蛋白,探索提取温度、超声波时间、氢氧化钠浓度等因素对海参内脏蛋白提取率的影响,确定了相应的优化提取条件。结果表明:影响海参内脏蛋白提取率的因素主次顺序为:提取温度>超声波时间>氢氧化钠浓度,最佳提取条件为:氢氧化钠浓度为1.2%,提取温度为90℃,超声波时间为10 min时,海参蛋白提取率为84.53%。

This study focus on the extracting technology of the sea cucumber viscera protein. Taking protein extraction rate as index, it adopts ultrasonic assisted alkali method to explore the factor of the influence of these factors on the extracting efficiency of sea cucumber viscera protein, such as extraction temperature, ultrasonic time,concentration of Na OH. And it finalizes the best extraction condition. It is shown that the priority factors influencing extracting sea cucumber viscera protein was extraction temperature, ultrasonic time, the concentration of sodium hydroxide, and ratio of material to liquid, the best extracting condition was 1.2% of concentration of sodium hydroxide, 90 ℃ of temperature,10 minutes of ultrasonic times, 84.53% of sea cucumber viscera protein extraction ratio.