提取时间对鸡骨蛋白凝胶特性和蛋白二级结构的影响

doi:10.3864/j.issn.0578-1752.2017.05.013

Abstract

Abstract: 【Objective】Hot-pressure extraction was utilized to prepare chicken bone protein (CBP) to study the effect of extraction time on gelatin properties. The study was expected to provide a reference for the preparation technology of edible gelatin by using chicken bone by-products. 【Method】After being adjusted to the same concentration of protein, CBP at different extraction times were incubated at 4℃ to form gelatin. The content of total soluble substance (TSS), crude protein and hydroxyproline (Hyp), secondary structure of protein and distribution of molecular weight (MW), as well as color of gelatin and gel strength were studied. Furthermore, correlation analysis between indexes of CBP was also performed to establish possible linkages between physicochemical properties and gelatin properties of CBP.【Result】The results showed that hot-pressure extraction time had a significant effect on the yield of CBP (P＜0.05), leading to the variable structure of protein and consequently affected the properties of gelatin made by CBP. The contents of TSS, crude protein and Hyp were increased significantly during extraction (0-120 min) (P＜0.05). The result of MW distribution suggested that protein experienced dramatic degradation from 40 to 120 min (P＜0.05). The proportion of MW between 10 and 30 kDa decreased from 59.82% (40 min) to 13.99% (120 min) while the ratio of MW ＜10 kDa increased from 35.46% (40 min) to 86.01% (120 min). In addition, the extraction time caused the denaturation of protein and thus leading to the change of secondary structure. The CBP was composed of 100 percent of α-helix (0-40 min), and then β-sheet emerged at 60 and 90 min (9.9% and 17.6%, respectively) but disappeared at 120 min, which indicated that the secondary structure of protein experienced transformation during extraction. Results of CBP gelatin properties suggested that CBP at 0 min could not form a gelatin and thus had no gelatin properties. Gel strength at 20, 40 and 60 min was at same level and better than CBP gelatins of 90 and 120 min. In addition, transparency of CBE solutions was significantly impacted by extraction time, which increased sharply during hot-pressure extraction (20-120 min) (P＜0.05). Meanwhile, extraction time significantly affected the color of gelatins (P＜0.05) and gelatin at 40 and 60 min met the requirements of high lightness, low yellowness and high whiteness. However, water holding capacity was insensitive to the extraction time (P＞0.05). Correlation analysis showed that the content of Hyp, degradation of protein were considerably related to gelatin properties (P＜0.05).【Conclusion】In conclusion, extraction time could significantly affect the gelatin properties prepared by CBP at different extraction times. Given yield of protein, color of gelatin, gel strength, etc., CBP extracted at 40 min and 60 min were better proper for preparation of gelatin.

Key words: chicken bone protein, hot-pressure extraction, extraction time, gelatin properties, secondary structure

YUE JianYing, WANG JinZhi, ZHANG ChunHui, DU GuiHong, XU Xiong. Effect of Extraction Time on Characteristics of Gelatin and Secondary Structure of Chicken Bone Protein[J].Scientia Agricultura Sinica, 2017, 50(5): 903-912.

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