螺肉盐溶蛋白提取工艺优化及其加工特性

Optimization of extraction conditions of freshwater snail salt soluble protein and its processing properties

以新鲜螺肉为原料,对其盐溶蛋白提取工艺参数进行优化,并测定其乳化性、起泡性和保水性等主要加工性质。结果表明:螺肉中盐溶性蛋白的最佳提取条件为盐浓度0.7mol/L、pH值8.0、固液比1:6(g/mL)、浸取时间24h,该条件下盐溶性蛋白质提取率为13.6%。其最佳乳化活性为27.67m^2/g,ESI指数最大值为0.62,略低于大豆分离蛋白,在碱性条件下其起泡能力和泡沫稳定性较好,分别可达到68%和42%,优于大豆分离蛋白,保水性最大为78.25%。螺肉盐溶蛋白具备制成肉糜制品品质改良剂的性能,是一种较好的功能性蛋白质资源。

The resource of freshwater snail is very rich in China,but its processed products are not very much.Using salt soluble protein as a natural food additive in meat products can improve its quality.Extraction conditions were optimized using salt soluble protein yield,and determined the main processing properties such as emulsification capability,foaming capability and water-holding capability.The Results showed that freshwater snail salt soluble protein yield can reach 13.6% when NaCl concentration was 0.7 mol/L,pH 8.0,extraction time and solid-liquid ratio of 1：6 for 24 hours.The best emulsification ability and emulsification stability index were 27.67 m^2/g and 0.62 respectively,slightly lower than gluten.The best foaming ability and foam stability were 68% and 42% respectively in alkaline conditions,better than gluten,Water-holding capability was 78.25%.Freshwater snail salt soluble proteins can improve the quality of mincemeat products.It＇s a good functional protein resource.