以中华鳖肉为原料,分析其蛋白质的氨基酸组成及蛋白组分,并利用碱溶酸沉法提取鳖肉蛋白,研究其功能与结构性质。结果表明,中华鳖肉中蛋白含量丰富(18.61 g/100 g),且氨基酸组成比例优于FAO/WHO推荐标准;其肌红蛋白含量为2.22 mg/g,且多以氧合肌红蛋白的形式存在;鳖肉蛋白中肌原纤维蛋白、总基质蛋白、碱溶蛋白、碱不溶蛋白、肌浆蛋白和酸溶蛋白的含量分别占总蛋白含量的48.35%、17.25%、11.84%、10.84%、10.04%和1.54%。鳖肉蛋白分子质量集中在29.0～200 kDa,二级结构α-螺旋、β-折叠和β-转角的相对含量分别为59.39%、34.92%和5.69%,肌球蛋白和肌动蛋白热变性温度分别在49.5和83.6℃,鳖肉蛋白乳化性能优于大豆分离蛋白,起泡性则反之。该研究对于深入研究和开发中华鳖肉蛋白资源具有一定的参考价值。
The nutritional value and protein composition of Chinese soft-shelled turtle were investigated, followed by structural and functional analysis of protein extracted by alkali solution and acid precipitation. The results showed that the protein content of Chinese soft-shelled turtle was 18.61 g/100g, with the ratio of amino acids superior to FAO/WHO recommend standards. The content of myoglobin was 2.22 mg/g, which was mostly in the form of oxymyoglobin. The contents of myofibrillar protein, total matrix protein, alkali-soluble protein, alkali-insoluble protein, sarcoplasmic protein and acid-soluble protein accounted for 48.35%, 17.25%, 11.84%, 10.84%, 10.04% and 1.54% of the total protein, respectively. In addition, the molecular weight of the extracted protein was 29.0-200 kDa, with 59.39% α-helix, 34.92% β-sheet and 5.69% β-turn in secondary structure. Thermal denaturation temperature of myosin and actin were 49.5℃ and 83.6℃, respectively. The emulsification property of the protein was better than that of soy protein isolate, while the foaming property was reversed. The study provides a theoretical basis for further research of protein resources of Chinese soft-shelled turtle.
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