PDF(Pubmed)
Abstract：
This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how the pH affected the protein solubility profile, zeta potential, and brown discoloration. The pH-shift process was then established based on the maximum and minimum protein solubilization. The solubilization pH had a significant impact on the mass yield and color of the produced protein, with a pH of 1.0 producing the maximum mass in the acidic region, whereas a maximum was found at a pH of 12.0 in the alkaline region (p < 0.05). Both approaches yielded mantis shrimp protein isolates (MPIs) with precipitation at a pH of 4.0 and a mass yield of around 25% (dw). The TCA-soluble peptide and TBARS levels were significantly lower in the MPI samples compared to MS raw material (p < 0.05). The MPIs maintained essential amino acid index (EAAI) values greater than 90%, indicating a high protein quality, and the pH-shift procedure had no negative impact on the protein quality, as indicated by comparable EAAI values between the mantis shrimp protein isolate extract acid (MPI-Ac), mantis shrimp protein isolate extract alkaline (MPI-Al), and MS raw material. Overall, the pH-shift approach effectively produced protein isolates with favorable quality and nutritional attributes.
摘要：
这项研究的重点是从the虾（MS）中生产分离蛋白。研究了pH变化方法，以了解其对蛋白质产量的影响，质量,和产生的分离物的性质。第一步是确定pH如何影响蛋白质的溶解度分布，zeta电位,和棕色变色。然后基于最大和最小蛋白质溶解建立pH变化过程。增溶pH对所产生蛋白质的质量产率和颜色有显著影响,pH值为1.0，在酸性区域产生最大质量，而在碱性区域的pH值为12.0时发现最大值（p<0.05）。两种方法都产生了在4.0的pH值下沉淀并且质量产率约为25％（dw）的the虾蛋白分离物（MPI）。与MS原材料相比,MPI样品中的TCA可溶性肽和TBARS水平显著更低(p<0.05)。MPI维持了大于90%的必需氨基酸指数(EAAI)值,表明蛋白质质量高，pH值变化过程对蛋白质质量没有负面影响，如通过Mands虾分离蛋白提取物酸（MPI-Ac）之间的可比EAAI值所示，牡蛎虾分离蛋白提取物碱性（MPI-Al），和MS原料。总的来说,pH变化方法有效地产生具有良好质量和营养属性的蛋白质分离物。
