Extraction and characterization of protein from Porphyra haitanensis by optimized ultrasound-assisted extraction
YU Jiao1,2, CHEN Shengjun1*, HU Xiao1, YANG Shaoling1, YANG Xianqing1, LI Laihao1, WU Yanyan1
1(Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences, Guangzhou 510330, China) 2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
Abstract: The method for extracting protein from Porphyra haitanensis using intermittent ultrasound was optimized by single-factor experiments, Box-Behnken center combination experiment design, and response surface analysis. Also, the basic characteristics of extracted protein were analyzed. The results showed that the highest protein yield was 61.20% under the following conditions: ultrasonic power of 1 278 W, ultrasonic emission time of 6 s, and total ultrasonic time of 52 min. Moreover, the isoelectric point of Porphyra haitanensis protein was 4.2. The results of ultraviolet spectrum showed that the maximum absorption peak of Porphyra haitanensis protein was at 260 nm with no obvious heterotopes. Amino acids analysis indicated that the protein contained almost all kinds of amino acids, with Glu, Asp and Ala being predominant. The mass fractions of essential amino acids and non-essential amino acids were 40.29% and 59.71%, respectively. The ratio of essential amino acids to non-essential amino acids was 0.675.
于娇,陈胜军,胡晓,等. 超声波辅助提取坛紫菜蛋白条件优化及其基础特性研究[J]. 食品与发酵工业, 2019, 45(8): 142-148.
YU Jiao,CHEN Shengjun,HU Xiao,et al. Extraction and characterization of protein from Porphyra haitanensis by optimized ultrasound-assisted extraction[J]. Food and Fermentation Industries, 2019, 45(8): 142-148.
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2019, Vol. 45 
