响应面法优化超声波辅助提取冰岛刺参内脏团蛋白质的工艺研究

Optimization of the Ultrasonic Assisted Extraction of Cucumaria frondosa Proteins from the Visceral Mass through Response Surface Methodology

以冰岛刺参内脏团(含性腺、消化道、胃囊等)为原料,利用超声波辅助法提取冰岛刺参内脏团蛋白质,在单因素试验基础上,采用响应面分析法对蛋白质提取工艺进行优化,并对所得蛋白质进行氨基酸分析。最佳提取工艺为pH11.2,料液比1:41(g/mL),超声温度57.6℃,超声时间38 min,超声功率8O W,在此条件下蛋白质提取率可达(82.87±0.12)%。氨基酸分析表明,冰岛刺参内脏团蛋白质富含必需氨基酸、鲜味氨基酸和药效氨基酸,分别占氨基酸总量的39.06%、40.89%和64.30%,营养价值较高,可以作为动物蛋白质的良好来源。

The visceral mass(including gonads,digestive tract,and gastric pouches)of the sea cucumber Cucumaria frondosa was used as raw material to extract proteins through an ultrasonic assisted method.Based on a single factor test,the response surface analysis method was used to optimize protein extraction,and the protein obtained was subjected to amino acid analysis.The best extraction process was at pH11.2,material-to-liquid ratio 1:41(g/mL),ultrasonic temperature 57.6℃,ultrasonic time 38 min,and ultrasonic power 80 W;under these conditions the protein extraction rate reached(82.87±0.12)%.Amino acid analysis showed that the Cucumaria frondosa protein from the visceral mass was rich in essential,umami,and pharmacodynamics amino acids,accounting for 39.06%,40.89%,and 64.30%of the total amino acids,respectively.The protein had high nutritional value and could be used as a good source of animal protein.