【摘要】 研究以蝇蛆为原料,通过营养成分及氨基酸组成分析,综合评价其营养价值。同时采用稀碱法提取蝇蛆蛋白,以提取率为指标,利用单因素试验与响应面优化法考察NaOH质量分数、料液比以及提取温度对蛋白提取率的影响。结果表明:蝇蛆蛋白质质量分数为51.73%,必需氨基酸与氨基酸总量比值(E/T)为41.012%,必需氨基酸与非必需氨基酸的比值(E/N)为69%,均优于FAO/WHO提出的参考蛋白及氨基酸模式。稀碱法提取蛋白最佳工艺为:NaOH质量分数2%、料液比1∶15g/ml、提取温度60℃。在此最佳工艺条件下蝇蛆蛋白的实际提取率可达58.21%;其中各因素影响程度大小依次为:温度、氢氧化钠质量分数、料液比。更多还原

【Abstract】 For the nutritional evaluation of fly larvae,comprehensive evaluation of the nutritional value of fly larvae was assessed through the nutritional content and amino acid composition analysis.By dilute alkali extraction method,with the extraction rate as index,using single factor experiment and the response surface optimization method,the effects of NaOH concentration,solid-liquid ratio and extraction temperature on the extraction rate of protein was studied.The results showed that the protein content of fly larvae was 51.73%,among which the ratio of E/T(essential amino acid/total amino acid)was 41.01% and E/N(essential amino acid/non-essential amino acid)was 69%,both much better than the protein standard suggested by FAO/WHO.The protein extraction yield under the optimization condition was 58.21% and the optimized protein extraction process using alkaline solution were as follows:2% of sodium hydroxide,1∶15of solid-liquid ratio and reaction temperature of 60℃.Among which,the parameters which affected the protein yield in descend order were temperature,the concentration of sodium hydroxide and solid-liquid ratio.更多还原