南海灯笼鱼分离蛋白的制备及功能特性研究

Preparation and Functional Characterization of Proteins Isolated from the South China Sea Lanternfish

摘要:

灯笼鱼是南海中上层水域的重要渔获物，可捕量极大。本文旨在优化其分离蛋白的提取技术，以提升其经济价值。研究以灯笼鱼肉为原料，确定蛋白质溶解的最适pH值；采用单因素分析和响应面法对提取工艺进行优化，以沉淀得率确定其最佳分离条件。同时，通过凝胶电泳、元素含量、氨基酸组成及评分等研究其理化性质，通过测定乳化性及起泡性研究其功能特性。结果表明，灯笼鱼分离蛋白在pH=12时蛋白浓度达到了最高水平，为30.88 mg/mL；提取的最佳工艺为：料液比1：12、酶解时间20 min、酶解温度4 ℃。在此工艺下得到蛋白的溶解得率为83.18±0.59 %，能够有效地提取分离蛋白，蛋白组成及氨基酸未有明显破坏，其中必需氨基酸与氨基酸总量的比值高于40 %，Na、K、Fe和Mg元素高达3877.02、844.17、236.68、155.37 mg/kg，对于维持人体正常生理功能至关重要；在最适条件下分离蛋白的乳化性及起泡性达到54.16 %和83.17 %，说明蛋白功能性质保存良好。研究得到的灯笼鱼分离蛋白可应用于食品加工中，前景较好。

Abstract:

Lanternfish (Myctophum spp) are a group of pelagic midwater deep-sea fish widely distributed in tropical and subtropical seas, with enormous catch potential. With the global demand for alternative marine protein sources and advancements in processing technology, the development and utilization of lanternfish are gaining increasing attention. This study aims to extract and isolate proteins through pH adjustment methods to replace traditional protein products as functional ingredients, thereby enhancing their economic value and providing new raw materials for sustainable aquatic processing. Using lanternfish meat as raw material, the study determined the optimal pH for protein solubility. Single-factor analysis and response surface methodology were employed to optimize the extraction process, with precipitation yield used to identify the best separation conditions. Concurrently, physicochemical properties were investigated through gel electrophoresis, elemental content analysis, amino acid composition, and scoring. Functional characteristics were studied by measuring emulsifying and foaming properties. Results indicate that the highest protein concentration (30.88 mg/mL) was achieved at pH=12. The optimal extraction conditions were determined as follows: solid-to-liquid ratio 1:12, enzymatic hydrolysis time 20 min, and hydrolysis temperature 4°C. Under these conditions, the protein dissolution yield reached 83.18 ± 0.59 %, enabling efficient extraction of the separated protein. The protein composition and amino acids showed no significant degradation, with essential amino acids accounting for over 40% of the total amino acid content. Elemental levels of Na, K, Fe, and Mg reached 3877.02, 844.17, 236.68, 155.37 mg/kg, which are crucial for maintaining normal physiological functions in humans. Under optimal conditions, the emulsifying and foaming properties of the isolated protein reached 54.16 % and 83.17 %, respectively, indicating well-preserved functional properties.