秘鲁鱿鱼吸盘环齿脱离工艺条件优化及其结构特性分析
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摘要
为了实现秘鲁鱿鱼加工副产物的高值化利用,以鱿鱼加工废弃物中的鱿鱼吸盘为原料,以脱齿率为指标,采用不同蛋白酶对其进行脱环齿试验,以确定最适蛋白酶,在单因素试验基础上,利用响应面法对其酶解工艺进行优化,对鱿鱼吸盘环齿主要成分进行测定,并通过红外光谱(IR)、扫描电子显微镜(SEM)和差示扫描量热法(DSC)对鱿鱼吸盘环齿(SRT)的结构特性进行分析。结果表明,秘鲁鱿鱼吸盘环齿最适酶解脱离工艺条件为酶添加量1 700 U·g~(-1)、酶解温度43℃、酶解时间34 min,此条件下样品脱齿率为96.2%,蛋白质含量为86.75%。红外光谱分析证明,鱿鱼吸盘环齿主要成分为蛋白质,不含有甲壳素;扫描电镜观察发现秘鲁鱿鱼吸盘环齿微观构造为平行管状模块组成的多孔结构;热稳定分析显示其在118.6℃处有熔融峰,具有一定的热塑性。同时,鱿鱼吸盘环齿还具有一定的耐酸耐碱性。本研究结果为进一步开发利用秘鲁鱿鱼吸盘环齿提供了理论依据。
In order to achieve high value utilization of processing by-products of Dosidicus gigas, and structural different enzymes was used to separate sucker ring teeth(SRT) of processing by by-products of Dosidicus gigas ot obstain the optimum enzyme. Then single factor method and response surface experiment were used to investigate the effects of important hydrolysis parameters on isolation rate of SRT. Infrared spectra(IR), scanning electron microscopy(SEM) and differential scanning calorimetry(DSC) were used to analyze the composition and structural characteristics of SRT. The results indicated that the optimum conditions for enzymatic separation of Dosidicus gigas sucker ring teeth were determined as follows, enzyme dosage of 1 700 U·g~(-1), enzymatic hydrolysis temperature of 43℃, and enzymatic hydrolysis time of 34 min. Under these conditions, isolation rate and protein content were 96.2% and 86.75%, respectively. IR analysis revealed that the main components of SRT was mainly composed of protein, and no contain chitin was found. The microstructure was a porous architecture composed of parallel tubular elements. Thermal stability analysis shows that SRT had a melting peak at 118.6℃ with a certain thermoplasticity. At the same time, SRT also exhibited a considerable acid and alkali resistance. The present study would provide theoretical basis and foundation for exploration and utilization of SRT.
In order to achieve high value utilization of processing by-products of Dosidicus gigas, and structural different enzymes was used to separate sucker ring teeth(SRT) of processing by by-products of Dosidicus gigas ot obstain the optimum enzyme. Then single factor method and response surface experiment were used to investigate the effects of important hydrolysis parameters on isolation rate of SRT. Infrared spectra(IR), scanning electron microscopy(SEM) and differential scanning calorimetry(DSC) were used to analyze the composition and structural characteristics of SRT. The results indicated that the optimum conditions for enzymatic separation of Dosidicus gigas sucker ring teeth were determined as follows, enzyme dosage of 1 700 U·g~(-1), enzymatic hydrolysis temperature of 43℃, and enzymatic hydrolysis time of 34 min. Under these conditions, isolation rate and protein content were 96.2% and 86.75%, respectively. IR analysis revealed that the main components of SRT was mainly composed of protein, and no contain chitin was found. The microstructure was a porous architecture composed of parallel tubular elements. Thermal stability analysis shows that SRT had a melting peak at 118.6℃ with a certain thermoplasticity. At the same time, SRT also exhibited a considerable acid and alkali resistance. The present study would provide theoretical basis and foundation for exploration and utilization of SRT.
引文
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[17] 杜昕,李诚,肖岚,胡迤潇,徐怡,涂静馨.酶解牦牛血发酵液制备抗氧化肽工艺优化[J].核农学报,2017,31(2):325-333
[18] 冯小敏,杨锡洪,解万翠,章超桦,王维民.响应面分析法优化复合酶酶解南美白对虾虾头的工艺条件[J].食品科学,2009,30(22):66-70
[19] 赵鲁苹,徐焕志,陈东,鲍林飞,范美华,廖智.厚壳贻贝贝壳的微结构及光谱分析[J].浙江大学学报(理学版),2015,42(3):339-346
[20] 蒋莹丽,蒋伟军,施丽愉,陈伟,苏新国,杨震峰.茉莉酸甲酯-大豆分离蛋白复合膜的制备及物理性质研究[J].核农学报,2016,30(7):1323-1330
[21] 王大为,张颖,秦宇婷,张晶.响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J].食品科学,2016,37(10):28-33
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[26] Gibson L J,Ashby M F.多孔固体结构与性能[M].刘培生,译.北京:清华大学出版社,2003
[27] 朱静平.荞麦的热分析研究[J].食品研究与开发,2012,33(4):41-43
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[31] 陈珊珊,陶宏江,王亚静,马中苏.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016,32(8):306-314
[32] 廖娟,柏宗春.热塑性辐照玉米淀粉薄膜的制备及表征[J].核农学报,2017,31(6):1094-1099
[33] 张鲁燕,金恩琪,李曼丽,陈茜玺.热塑性接枝改性羽毛角蛋白膜材的制备及其拉伸断裂性能研究[J].化工新型材料,2015,43(11):111-113
[2] 赵巧灵,吴佳佳,李春萍,徐坤华,戴志远.3种鱿鱼的特征滋味成分分析与比较[J].中国食品学报,2014,14(6):244-250
[3] 罗春艳,汪振涛,傅鹏程,楼敏杰,陈玲玲,方旭波.响应面优化鱿鱼须酶法脱皮工艺及其质构特性[J].食品科学,2015,36(6):29-34
[4] 马永均,秦乾安,陈小娥,方旭波.鱿鱼加工副产物综合利用研究进展[J].渔业现代化,2008,35(4):62-65
[5] Miserez A,Weaver J C,Pedersen P B,Schneeberk T,Hanlon R T,Kisailus D,Birkedal H.Microstructural and biochemical characterization of the nanoporous sucker rings from Dosidicus gigas[J].Advanced Materials,2009,21(4):401-406
[6] Latza Ⅴ,Guerette P A,Ding D,Amini S,Kumar A,Schmidt Ⅰ,Steven K,Neri O,James C W,Peter F,Ali M,Admir M.Multi-scale thermal stability of a hard thermoplastic protein-based material[J].Nature Communications,2015,6(6):8313
[7] Knowles T P J,Mezzenga R.Amyloid fibrils as building blocks for natural and artificial functional materials[J].Advanced Materials,2016,28(31):6546-6561
[8] 中华人民共和国卫生部.GB 5009.3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010
[9] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016
[10] 中华人民共和国国家卫生和计划生育委员会.GB 5009.4-2016食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2016
[11] 官爱艳,杨文鸽,谢果凰,刘俊豪,胡红艳.秘鲁鱿鱼皮明胶-壳聚糖复合膜的性能与结构表征[J].核农学报,2017,31(7):1349-1354
[12] 王绍清,曹红,曹宝森.扫描电镜法观察鸡蛋壳超微结构形貌[J].食品科学,2013,34(13):110-114
[13] 高必成,沈明泉,郑尚菊.羽毛角蛋白及加工产品的热分析研究[J].上海农学院学报,1994(3):182-185
[14] 夏锟峰,王芬,阮蒙,杨仁党,刘德桃.生物可降解纤维素/聚乳酸复合薄膜的制备与性能[J].高分子材料科学与工程,2014,30(1):149-152
[15] 黄湛媛,李丽,熊宇飞,方旭波,陈小娥.超声辅助竹节虾头酶解及抗氧化肽分离研究[J].核农学报,2017,31(8):1556-1566
[16] 张周莉,李诚,刘爱平,徐晔,杨迪,朱娜.响应面优化酶解法制备猪肩胛骨抗氧化肽工艺[J].核农学报,2017,31(12):2358-2366
[17] 杜昕,李诚,肖岚,胡迤潇,徐怡,涂静馨.酶解牦牛血发酵液制备抗氧化肽工艺优化[J].核农学报,2017,31(2):325-333
[18] 冯小敏,杨锡洪,解万翠,章超桦,王维民.响应面分析法优化复合酶酶解南美白对虾虾头的工艺条件[J].食品科学,2009,30(22):66-70
[19] 赵鲁苹,徐焕志,陈东,鲍林飞,范美华,廖智.厚壳贻贝贝壳的微结构及光谱分析[J].浙江大学学报(理学版),2015,42(3):339-346
[20] 蒋莹丽,蒋伟军,施丽愉,陈伟,苏新国,杨震峰.茉莉酸甲酯-大豆分离蛋白复合膜的制备及物理性质研究[J].核农学报,2016,30(7):1323-1330
[21] 王大为,张颖,秦宇婷,张晶.响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J].食品科学,2016,37(10):28-33
[22] Hunt S,El S A.A periodic structure in the ‘pen’ chitin of the squid Loligo vulgaris.[J].Tissue & Cell,1990,22(2):191-197
[23] Lee Y M,Su H K,Kimt S J.Preparation and characteristics of β-chitin and poly (vinyl alcohol) blend[J].Polymer,1996,37(26):5897-5905
[24] Gibson L J.Biomechanics of cellular solids[J].Journal of Biomechanics,2005,38(3):377-399
[25] Pontin M G,Moses D N,Waite J H,Zok F W.A nonmineralized approach to abrasion-resistant biomaterials[J].Proceedings of the National Academy of Sciences of the United States of America,2007,104(34):13559-13564
[26] Gibson L J,Ashby M F.多孔固体结构与性能[M].刘培生,译.北京:清华大学出版社,2003
[27] 朱静平.荞麦的热分析研究[J].食品研究与开发,2012,33(4):41-43
[28] Webber M J,Appel E A,Meijer E W,Langer R.Supramolecular biomaterials[J].Nature Materials,2016,15(1):13-26
[29] Meyers M A,Chen P Y.Biological Materials Science:Biological Materials,Bioinspired Materials,and Biomaterials[M].Cambridge:Cambridge University Press,2014
[30] Holten-Andersen N,Fantner G,Hohlbauch S,Waite J H,Zok F W.Protective coatings on extensible biofibres[J].Nature Materials,2007,6(9):669-672
[31] 陈珊珊,陶宏江,王亚静,马中苏.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016,32(8):306-314
[32] 廖娟,柏宗春.热塑性辐照玉米淀粉薄膜的制备及表征[J].核农学报,2017,31(6):1094-1099
[33] 张鲁燕,金恩琪,李曼丽,陈茜玺.热塑性接枝改性羽毛角蛋白膜材的制备及其拉伸断裂性能研究[J].化工新型材料,2015,43(11):111-113
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