【摘要】 目的:提取柞蚕蛹免疫蛋白,除去其腥臭味道,提高蛹蛋白的溶解度,为进一步食品开发及利用打下基础。方法:利用碱提法将柞蚕蛹蛋白提出,通过分子量的确定筛选出目的蛋白;通过改良的双氧水法除去蛋白中的腥臭味;用正交试验法确定蔗糖脂肪酸酯β-糊精添加的比例含量。结果:提取出柞蚕蛹72 KDa的卵特异蛋白;根据经济便利的原则选取最佳脱臭条件即固液比1∶10,温度70℃,双氧水用量2%,时间为20 min,之后经过水洗,基本除去了柞蚕蛹蛋白的蛹臭味且无杂味;利用正交试验确定了溶解实验最佳条件为温度为40℃,稳定剂2%,乳化剂为1.25%时溶解效果最佳。更多还原

【Abstract】 The objective of the study was to extract immune protein from tussah pupa, remove the fishy smell, improve the solubility of pupa protein, and lay a foundation for the further development and utilization of food. The protein in tussah pupa was extracted by alkali extraction, and the target protein was screened out by the determination of molecular weight; the foul smell of protein were removed by modified hydrogen peroxide method. The content of sucrose fatty acid ester beta-dextrin was determined by orthogonal test. Results showed that egg specific protein of tussah pupa 72 KDa was extracted. According to the principle of economic convenience, the best deodorization condition was selected, i.e., the solid-liquid ratio was 1:10, the temperature was 70℃, the amount of hydrogen peroxide was 2%, and the time was 20 minutes. After washing, the odor of the tussah pupa protein was removed and no any other odor was left. The optimal dissolution effect was determined by Orthogonal test, which was when the temperature was 40℃, the stabilizer was 2% and the emulsifier was 1.25%.更多还原