鲢鱼内脏综合利用的工艺研究
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摘要
鲢鱼内脏是淡水鱼加工的主要副产品之一,平均脂肪含量为24.37%,平均蛋白含量为8.67%;且鲢鱼内脏中蛋白质的氨基酸组成完善,具有较高的生理活性和营养价值。由此可见,鲢鱼内脏不仅是重要的油脂资源,也是很好的蛋白质资源。
水酶法提取鲢鱼内脏油脂是一种基于机械和酶的结合作用将蛋白质结构破坏,使油脂得以释放的新型提取方式。水酶法在提油的同时还可以得到优质的酶解蛋白粉末。本论文本着经济的原则,在前人的研究基础上,开发出新的鲢鱼内脏油脂提取工艺,并对酶解液中的蛋白质进行进一步的加工处理,使鲢鱼内脏得到综合利用。
确定水酶法提取鲢鱼内脏油脂的最佳工艺路线。水酶法提油的效果受到原料的预处理方式、底物浓度、pH、酶的种类、酶的用量及酶解时间和酶解温度等因素的影响。本课题经过一系列的实验获得提油的最佳工艺参数是:把原料捣碎匀浆后,调节料液比为1:1,调节pH为7.9, Alcalase蛋白酶的添加量为3593U/g,在66.8℃的恒温条件下酶解3h;在此条件下的理想提取率可达到95.5%。
回收酶解蛋白粉。鲢鱼内脏酶解液经活性炭脱苦腥味并除杂后运用冷冻干燥技术进行处理可以得到酶解蛋白粉末。结果表明:活性炭能将部分苦腥味、除杂同步脱除。对回收得到的蛋白粉末基本组成进行分析可知,酶解蛋白粉末主要成分为蛋白质,占总量的83.78%,此外还含有少量水分、脂质和其他杂质。通过凝胶过滤色谱和氨基酸组成的分析,可以得知,蛋白质中大部分为多肽,小部分为大分子的蛋白质和氨基酸碎片;多肽的分布也相对较集中,主要处于5000Da以上;氨基酸组成比较完善,且含有人体所需的全部必需氨基酸。
为了解决油脂中不饱和脂肪酸含量高而引起的油脂容易氧化的问题,本研究选择使用VE+VC的复配混合物作为鲢鱼内脏油脂的抗氧化剂成分添加到油脂中,通过研究表明,将VE:VC按照3:1的比例,以0.08%的添加量添加到油脂中后,可以得到在常温下长期贮藏的效果。
The entrails of chub are one of the primary by-products of fresh-water fish processing industry. The entrails of chub average content 24.37% oil and 8.67%, the composition of protein including nearly perfect aminophenol, which have grate physiological active and nutritional value. Thus it can be seen that chub entrails are not only oil plant resource but also protein resource. Aqueous enzymatic extraction of fish oil, which based on mechanical and enzymatic breakage of protein structure, was a new way of oil production. The one of advantages of aqueous enzymatic extraction was that oil and hydrolyzed protein of chub entrails could be obtained at the same time. The objective of this dissertation was to exploit a new method to extract fish oil and utilize the protein after extracting oil. In this way the entrails of chub can be complex utilized.
The process of aqueous enzymatic extraction of fish oil was established. The results have shown that the yield of free oil depended on the treatment of raw material, the consistency of zymolyte, enzyme preparation, ratio of enzyme, the pH, time and temperature of enzymatic reaction. In this experiment the optimum parameters were as follows. The ratio of water to fish-entrails 1:1, the amount of enzyme 3593U/g, hydrolysis time 3h , the temperature of hydrolysis was 66.8℃, the hydrolysis pH 7.9. Under these conditions , the extraction rate of fish oil was as much as95.5 %.
The hydrolyzed proteins were obtained through acticarbon filtration,concentrating and freeze drying. The acticarbon filtration technology was effective to remove fishy smell and impurity at the same time. The hydrolyzed protein powder contented 83.78% protein (or peptide) and also had a little water, oil and so on. Through determining the distribution of the molecular weight for various components in the resulted power. We could know that a majority of hydrolyzed proteins were peptides, only a little were proteins. In addition, composition of peptides concentrated above 5000Da and the composition of aminophenol was nearly perfect which included all kinds of integrant aminophenol.
In this project, VE+VC were added in the fish oil as the antioxidant, which has solved the problem of oxidation. Research indicated that added 0.08% VE+VC in the fish oil with the ratio of VE:VC=3:1 can effectively prevent the oil been oxidized in room temperature in a long time.
水酶法提取鲢鱼内脏油脂是一种基于机械和酶的结合作用将蛋白质结构破坏,使油脂得以释放的新型提取方式。水酶法在提油的同时还可以得到优质的酶解蛋白粉末。本论文本着经济的原则,在前人的研究基础上,开发出新的鲢鱼内脏油脂提取工艺,并对酶解液中的蛋白质进行进一步的加工处理,使鲢鱼内脏得到综合利用。
确定水酶法提取鲢鱼内脏油脂的最佳工艺路线。水酶法提油的效果受到原料的预处理方式、底物浓度、pH、酶的种类、酶的用量及酶解时间和酶解温度等因素的影响。本课题经过一系列的实验获得提油的最佳工艺参数是:把原料捣碎匀浆后,调节料液比为1:1,调节pH为7.9, Alcalase蛋白酶的添加量为3593U/g,在66.8℃的恒温条件下酶解3h;在此条件下的理想提取率可达到95.5%。
回收酶解蛋白粉。鲢鱼内脏酶解液经活性炭脱苦腥味并除杂后运用冷冻干燥技术进行处理可以得到酶解蛋白粉末。结果表明:活性炭能将部分苦腥味、除杂同步脱除。对回收得到的蛋白粉末基本组成进行分析可知,酶解蛋白粉末主要成分为蛋白质,占总量的83.78%,此外还含有少量水分、脂质和其他杂质。通过凝胶过滤色谱和氨基酸组成的分析,可以得知,蛋白质中大部分为多肽,小部分为大分子的蛋白质和氨基酸碎片;多肽的分布也相对较集中,主要处于5000Da以上;氨基酸组成比较完善,且含有人体所需的全部必需氨基酸。
为了解决油脂中不饱和脂肪酸含量高而引起的油脂容易氧化的问题,本研究选择使用VE+VC的复配混合物作为鲢鱼内脏油脂的抗氧化剂成分添加到油脂中,通过研究表明,将VE:VC按照3:1的比例,以0.08%的添加量添加到油脂中后,可以得到在常温下长期贮藏的效果。
The entrails of chub are one of the primary by-products of fresh-water fish processing industry. The entrails of chub average content 24.37% oil and 8.67%, the composition of protein including nearly perfect aminophenol, which have grate physiological active and nutritional value. Thus it can be seen that chub entrails are not only oil plant resource but also protein resource. Aqueous enzymatic extraction of fish oil, which based on mechanical and enzymatic breakage of protein structure, was a new way of oil production. The one of advantages of aqueous enzymatic extraction was that oil and hydrolyzed protein of chub entrails could be obtained at the same time. The objective of this dissertation was to exploit a new method to extract fish oil and utilize the protein after extracting oil. In this way the entrails of chub can be complex utilized.
The process of aqueous enzymatic extraction of fish oil was established. The results have shown that the yield of free oil depended on the treatment of raw material, the consistency of zymolyte, enzyme preparation, ratio of enzyme, the pH, time and temperature of enzymatic reaction. In this experiment the optimum parameters were as follows. The ratio of water to fish-entrails 1:1, the amount of enzyme 3593U/g, hydrolysis time 3h , the temperature of hydrolysis was 66.8℃, the hydrolysis pH 7.9. Under these conditions , the extraction rate of fish oil was as much as95.5 %.
The hydrolyzed proteins were obtained through acticarbon filtration,concentrating and freeze drying. The acticarbon filtration technology was effective to remove fishy smell and impurity at the same time. The hydrolyzed protein powder contented 83.78% protein (or peptide) and also had a little water, oil and so on. Through determining the distribution of the molecular weight for various components in the resulted power. We could know that a majority of hydrolyzed proteins were peptides, only a little were proteins. In addition, composition of peptides concentrated above 5000Da and the composition of aminophenol was nearly perfect which included all kinds of integrant aminophenol.
In this project, VE+VC were added in the fish oil as the antioxidant, which has solved the problem of oxidation. Research indicated that added 0.08% VE+VC in the fish oil with the ratio of VE:VC=3:1 can effectively prevent the oil been oxidized in room temperature in a long time.
引文
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2.龚钢明,顾慧,蔡宝国.鱼类加工下脚料的资源化与利用途径[J].中国资源综合利用, 2003,22(7):23—24
3.赖海涛,黄志勇,涂开生.酶法提取烤鳗下脚料水解动物蛋白的研究[J].集美大学学报(自然版),2002,7(1):111—141
4.李敏,邓放明,王乔隆.淡水鱼下脚料的综合利用[J].中国食物与营养,2007(2):19—22
5. A.M.Martin.A low-energy process for the conversion of fisheries waste biomass[J]. Renewable Energy,1999,16:1102—1105
6. Claire Hellio, Anne Marie Pons, Claude Beaupoil. Antibacterial, antifungal and cytotoxic activities of extracts from fish epidermis and epidermal mucus [J]. International Journal of Antimicrobial Agents,2002,20:214—219
7. Yamaguchi K, Murakami M, Nakano H, et al. Supercritical carbon dioxide extraction of oils from Antarctic Krill [J] . Agric Food Chem, 1986, 34(5):904—907.
8.狄济乐.脂质营养素的保健及加工方法的发展[J].西部粮油科技,2002,6:37—40
9.国锋,翁新楚.鱼油氧化稳定性的研究[J].中国油脂,1995,20(4):49
10.李里特.功能性油脂的营养与开发[J].中国畜产与食品,1997,4(1):37—39
11. Zucker W S. Effects of dietary fish oil on platelet function and plasma lipids in hyperlipoproteinemic and normal subject [J]. Atherosolerasis ,1983:73—113
12.李四化.鱼油廿二碳六烯酸的生物效应与作用机理.生理科学进展[J],1987,18(3): 230—235
13. Miller H.Linoleic acid requirrment of the hen for reproduction [J]. Nutr,1967,95:578—582
14. Phetteplace H W, Holcome D J. Effects of various sources on fatty acid compensations in chicken tissues [J]. Food campest.Anal,1989,2:104—117
15. Hargis P S, Gilboa D. Dietary modification of yolk lipid with menhaden oil [J]. Poultry Science,1991,70:874—883
16. Naber E C. The effect of nutrition on the composition of eggs [J]. Poultry Science, 1979, 58:518—528
17. Crucickshenk E M. The composition of the egg fat and depot fat of the fowl as of the fowl as affected by the ingestion of large amounts of deferent fats. Biochemist [J].1984,28: 965—977
18. Watkins B A. The response of egg weight to collusion of different amounts of vegetable oil and linoleum acid of laying hens [J]. Poult. Sci,1989,20:525—530
19. Sayner R, Rolond D A and Harms R H. Hypothesis concerning membrance structure cholesterol and atherosclerosis [J].Atherosolerasis,1984,15:109
20. Adamas R L, Ballam G and Hofmeister S. Introduction of omega-3 polyunsaturated fatty acids into eggs [J]. Poultry Science,1989,68(supple:2):166
21. Sanders T A B. The influence of different types of n - 3 PUFA on blood lipids and platelet function in health volunteers [J]. Clim Sci,1983:64—91
22. Marshall A C, Gordon R W. Oxidative stability and sensory quality of stored eggs from hen fed 1.5 % menhaden oil [J]. Journal of Food Science,1994,59:561—563
23. Lu C L, Austic R E and Claries M D. Characteristics of egg yolk phoslitin as an antioxidant for inhibiting metalcata lyzed phospholipids oxidation [J]. Poultry Science, 1981,65:2065—2070
24. Pryor W A. Antioxdation of polyunsaturated fatty acid: II. A suggested mechanism for the formation of TAB - reactive materials from prostaglandin-like ehdoperoxides [J]. Lipids, 1976,11:370—378
25. Goodnight S H ,Yahav S A and Yu M W. Polyunsaturated fatty acids, hyperlipidemia and thrombosis [J]. Arteriosclerosis,1982,2:87
26. Belban A and Julian R J. Changes in fatty acid composition of frozen sardine [J]. Food Chemistry,1991 ,42 :99—109
27. Ferrnandz-keiriz MJ, Smith MO and Owen F N.Lilid changes in muscle tissue of ray during processing and frozen storage [J]. Journal of Agriculture and Food Chemistry, 1992, 40:484—488
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