60Co γ辐照对克氏原鳌虾副产物溶解度及结构的影响
Effect of 60Co γ-ray irradiation on solubility and structure of byproducts of
Procambarus clarkii - 辐射研究与辐射工艺学报 2023年41卷第5期 页码：50401
- 作者机构：
1.湖南省核农学与航天育种研究所 长沙 410125
2.湖南省水产科学研究所 长沙 410153
3.怀化学院 怀化 418000
4.湖南省农业生物辐照工程技术研究中心 长沙 410125
- 作者简介：
邹朝晖，男，1976年7月出生，2007年于湖南农业大学获理学硕士学位，现从事辐照食品加工技术应用研究，研究员，E-mail: 383763081@qq.com
- 基金信息：湖南省农业创新资金重点项目(2022CX96)
DOI：10.11889/j.1000-3436.2023-0039
中图分类号：
扫 描 看 全 文
邹朝晖, 张勇, 李先, 等. 60Co γ辐照对克氏原鳌虾副产物溶解度及结构的影响[J]. 辐射研究与辐射工艺学报, 2023,41(5):050401.
ZOU Zhaohui, ZHANG Yong, LI Xian, et al. Effect of 60Co γ-ray irradiation on solubility and structure of byproducts of
Procambarus clarkii [J]. Journal of Radiation Research and Radiation Processing, 2023,41(5):050401.邹朝晖, 张勇, 李先, 等. 60Co γ辐照对克氏原鳌虾副产物溶解度及结构的影响[J]. 辐射研究与辐射工艺学报, 2023,41(5):050401. DOI： 10.11889/j.1000-3436.2023-0039.
ZOU Zhaohui, ZHANG Yong, LI Xian, et al. Effect of 60Co γ-ray irradiation on solubility and structure of byproducts of
Procambarus clarkii [J]. Journal of Radiation Research and Radiation Processing, 2023,41(5):050401. DOI： 10.11889/j.1000-3436.2023-0039.
摘要
采用,60,Co γ射线（吸收剂量为0 kGy、5 kGy、15 kGy、20 kGy、30 kGy和50 kGy）对不同含水量的克氏原鳌虾副产物进行辐照，研究了辐照对克氏原鳌虾副产物的pH、溶解度、游离氨基酸含量及结构特性的影响。结果表明：辐照降低克氏原鳌虾副产物的pH，即pH从7.93降低到7.22；随着吸收剂量及含水量的增加，克氏原鳌虾副产物的溶解度升高，各处理样品中溶解度最高达35.71%，最低为16.23%；辐照能提高克氏原鳌虾副产物中游离氨基酸含量，当吸收剂量为50 kGy时，游离氨基酸含量达到34.66%；通过紫外和红外扫描观察，克氏原鳌虾副产物在辐照前后的吸收特征峰没有太大的变化，但吸收强度发生变化。
Abstract
The effects of ,60,Co γ-ray irradition (absorbed dose: 0 kGy, 5 kGy, 15 kGy, 20 kGy, 30 kGy, and 50 kGy) on the pH, solubility, free amino acid content, and structural characteristics of, Procambarus clarkii ,byproducts were studied. The results showed that irradiation reduced the pH value of the byproducts of the ,Procambarus clarkii, namely, the pH value decreased from 7.93 to 7.22. With increasing absorbed dose and water content, the solubility of the byproducts of ,Procambarus clarkii ,increased, with the highest solubility reaching 35.71% and the lowest being 16.23% in each treated sample. Irradiation could increase the content of free amino acids in the byproducts of ,Procambarus clarkii, and when the absorbed dose was 50 kGy, the content of free amino acids reached 34.66%. Through UV and infrared scanning revealed that the absorption characteristic absorption peaks of the byproducts did not show significant changes before and after irradiation, but the absorption intensity changed.
关键词
克氏原鳌虾副产物辐照降解
Keywords
Procambarus clarkiiByproductsIrradiationDepolymerization
references
王晨宇, 黄鸿兵, 尹思慧, 等. 克氏原螯虾副产物的综合利用研究进展[J]. 天津农业科学, 2021, 27(10): 83-86. DOI: 10.3969/j.issn.1006-6500.2021.10.018http://dx.doi.org/10.3969/j.issn.1006-6500.2021.10.018.
WANG Chenyu, HUANG Hongbing, YIN Sihui,et al. Research progress on comprehensive utilization of by-products of Procambarus clarkii[J]. Tianjin Agricultural Sciences, 2021, 27(10): 83-86. DOI: 10.3969/j.issn.1006-6500.2021.10.018http://dx.doi.org/10.3969/j.issn.1006-6500.2021.10.018.
黄鸿兵. 画说小龙虾养殖关键技术[M]. 北京: 中国农业科学技术出版社, 2019.
HUANG Hongbing. The key technology of crayfish culture[M]. Beijing: China Agricultural Science and Technology Press, 2019.
于秀娟, 郝向举, 党子乔, 等. 中国小龙虾产业发展报告(2022)[J]. 中国水产, 2022, 559(6): 47-54. 10.3969/j.issn.1002-6681.2022.6.zhongguosc202206017http://dx.doi.org/10.3969/j.issn.1002-6681.2022.6.zhongguosc202206017
YU Xiujuan, HAO Xiangju, DANG Ziqiao, et al. China crayfish industry development report (2022)[J]. China Fisheries, 2022, 559(6): 47-54. 10.3969/j.issn.1002-6681.2022.6.zhongguosc202206017http://dx.doi.org/10.3969/j.issn.1002-6681.2022.6.zhongguosc202206017
徐文思, 李柏花, 张梦媛, 等. 小龙虾及其副产物加工利用研究进展[J]. 农产品加工, 2021(1): 60-63. DOI: 10.16693/j.cnki.1671-9646(X).2021.01.016http://dx.doi.org/10.16693/j.cnki.1671-9646(X).2021.01.016.
XU Wensi, LI Baihua, ZHANG Mengyuan, et al. Research progress on processing and utilization of crayfish and its by-products[J]. Farm Products Processing, 2021(1): 60-63. DOI: 10.16693/j.cnki. 1671-9646(X).2021.01.016http://dx.doi.org/10.16693/j.cnki.1671-9646(X).2021.01.016.
孙翔宇, 魏琦峰, 任秀莲. 虾、蟹壳中甲壳素/壳聚糖提取工艺及应用研究进展[J]. 食品研究与开发, 2018, 39(22): 214-219. 10.3969/j.issn.1005-6521.2018.22.036http://dx.doi.org/10.3969/j.issn.1005-6521.2018.22.036
SUN Xiangyu, WEI Qifeng, REN Xiulian. Extraction technology and application of chitin/chitosan from shrimp and crab shell[J]. Food Research and Development, 2018, 39(22): 214-219. 10.3969/j.issn.1005-6521.2018.22.036http://dx.doi.org/10.3969/j.issn.1005-6521.2018.22.036
王蒙, 李澜鹏, 张全, 等. 生物法制备甲壳素/壳聚糖的研究进展[J]. 生物技术通报, 2019, 35(4): 213-222. DOI: 10.13560/j.cnki.biotech.bull.1985.2018-0633http://dx.doi.org/10.13560/j.cnki.biotech.bull.1985.2018-0633.
WANG Meng, LI Lanpeng, ZHANG Quan, et al. Research progress on the bio-production of chitin and chitosan[J]. Biotechnology Bulletin, 2019, 35(4): 213-222. DOI: 10.13560/j.cnki.biotech.bull.1985.2018-0633http://dx.doi.org/10.13560/j.cnki.biotech.bull.1985.2018-0633.
Boháčová I, Procházková S, Halko R. Separation and determination of amygdalin and unnatural neoamygdalin in natural food supplements by HPLC-DAD[J]. Food Additives & Contaminants: Part A, 2019, 36(10): 1445-1452. DOI: 10.1080/19440049.2019.1650962http://dx.doi.org/10.1080/19440049.2019.1650962.
窦勇, 胡佩红. 超声协同CDA酶法制备龙虾壳聚糖[J]. 食品与发酵工业, 2014, 40(11): 127-131. DOI: 10.13995/j.cnki.11-1802/ts.201411022http://dx.doi.org/10.13995/j.cnki.11-1802/ts.201411022.
DOU Yong, HU Peihong. Ultrasound-assisted CDA enzymatic method for preparation of freshwater crayfish shell chitosan[J]. Food and Fermentation Industries, 2014, 40(11): 127-131. DOI: 10.13995/j.cnki.11-1802/ts.201411022http://dx.doi.org/10.13995/j.cnki.11-1802/ts.201411022.
方建平, 郑毅, 王林, 等. 克氏原鳌虾壳聚糖生产过程中废液处理工艺研究[J]. 安徽农业科学, 2010, 38(33): 18866-18867. DOI: 10.13989/j.cnki.0517-6611. 2010.33.031http://dx.doi.org/10.13989/j.cnki.0517-6611.2010.33.031.
FANG Jianping, ZHENG Yi, WANG Lin, et al. Study on wastewater treatment process during chitosan production with procambarus clarkii[J]. Journal of Anhui Agricultural Sciences, 2010, 38(33): 18866-18867. DOI: 10.13989/j.cnki.0517-6611.2010.33.031http://dx.doi.org/10.13989/j.cnki.0517-6611.2010.33.031.
王燕, 邓放明, 刘焱, 等. 酶法提取克氏原螯虾头和虾壳的中蛋白质[J]. 食品科学, 2013, 34(12): 1-5. DOI: 10.7506/spkx1002-6630-201312001http://dx.doi.org/10.7506/spkx1002-6630-201312001.
WANG Yan, DENG Fangming, LIU Yan, et al. Enzymatic extraction of protein from crayfish head and shell[J]. Food Science, 2013, 34(12): 1-5. DOI: 10.7506/spkx1002-6630-201312001http://dx.doi.org/10.7506/spkx1002-6630-201312001.
李松林. 克氏螯虾虾壳Protamex蛋白酶水解物的抗氧化活性[J]. 食品与发酵工业, 2012, 38(12): 83-86. DOI: 10.13995/j.cnki.11-1802/ts.2012.12.021http://dx.doi.org/10.13995/j.cnki.11-1802/ts.2012.12.021.
LI Songlin. Antioxidant activity of crayfish(procambarus clarkia) shell protein hydrolysate prepared with protamex[J]. Food and Fermentation Industries, 2012, 38(12): 83-86. DOI: 10.13995/j.cnki.11-1802/ts.2012.12.021http://dx.doi.org/10.13995/j.cnki.11-1802/ts.2012.12.021.
侯会绒, 孙兆远, 贡汉坤. 超声波提取克氏原螯虾壳中虾青素[J]. 食品与发酵工业, 2015, 41(9): 209-214. DOI: 10.13995/j.cnki.11-1802/ts.201509040http://dx.doi.org/10.13995/j.cnki.11-1802/ts.201509040.
HOU Huirong, SUN Zhaoyuan, GONG Hankun. Extraction of astaxanthin from procambarus clarkia shell by ultrasound[J]. Food and Fermentation Industries, 2015, 41(9): 209-214. DOI: 10.13995/j.cnki.11-1802/ts.201509040http://dx.doi.org/10.13995/j.cnki.11-1802/ts.201509040.
宋庆洋, 米武娟, 王斌梁, 等. 克氏原螯虾壳虾青素提取条件的优化[J]. 环境科学与技术, 2018, 41(6): 115-119. DOI: 10.19672/j.cnki.1003-6504.2018.06.020http://dx.doi.org/10.19672/j.cnki.1003-6504.2018.06.020.
SONG Qingyang, MI Wujuan, WANG Binliang, et al. Optimization of astaxanthin extraction technology from procambarus clarkii[J]. Environmental Science & Technology, 2018, 41(6): 115-119. DOI: 10.19672/j.cnki. 1003-6504.2018.06.020http://dx.doi.org/10.19672/j.cnki.1003-6504.2018.06.020.
喻亚丽, 周运涛, 文平, 等. 响应面法优化克氏原螯虾虾壳中乙酸钙的提取工艺[J]. 食品工业科技, 2017, 38(21): 167-173. DOI: 10.13386/j.issn1002-0306.2017. 21.034http://dx.doi.org/10.13386/j.issn1002-0306.2017.21.034.
YU Yali, ZHOU Yuntao, WEN Ping, et al. Optimization of calcium acetate extraction process from procambarus clarkia shell by response surface methodology[J]. Science and Technology of Food Industry, 2017, 38(21): 167-173. DOI: 10.13386/j.issn1002-0306.2017. 21.034http://dx.doi.org/10.13386/j.issn1002-0306.2017.21.034.
伍军, 毛宏辉. 从麻辣小龙虾虾壳中提取甲壳素的研究[J]. 粮油加工, 2008(10): 128-130.
WU Jun, MAO Honghui. Study on extracting chitin from the shell of spicy crayfish[J]. Cereals and Oils Processing, 2008(10): 128-130.
李亚楠. 小龙虾副产物中几种生物活性物质联产工艺研究[D]. 武汉: 武汉轻工大学, 2013.
LI Yanan. Research on the combined extracting technology of several bioactive substances from crayfish by-products[D]. Wuhan: Wuhan Polytechnic University, 2013.
Yan N, Chen X. Don't waste seafood waste: turning cast-off shells into nitrogen-rich chemicals would benefit economies and the environment[J]. Nature, 2015, 524(7564): 155-157. DOI: 10.1038/524155ahttp://dx.doi.org/10.1038/524155a.
杨琦, 马士龙, 包学太, 等. 小龙虾下脚料营养成分分析与饲用价值评价[J]. 湖南文理学院学报(自然科学版), 2019, 31(2): 30-33. DOI: 10.3969/j.issn.1672-6146. 2019.02.008http://dx.doi.org/10.3969/j.issn.1672-6146.2019.02.008.
YANG Qi, MA Shilong, BAO Xuetai, et al. Analysis of nutrients and evaluation of feeding value for crayfish wastes[J]. Journal of Hunan University of Arts and Science (Natural Science Edition), 2019, 31(2): 30-33. DOI: 10.3969/j.issn.1672-6146.2019.02.008http://dx.doi.org/10.3969/j.issn.1672-6146.2019.02.008.
程小飞, 宋锐, 洪波, 等. 虾壳粉氨基酸和脂肪酸营养成分分析[J]. 中国饲料, 2020(23): 66-70. DOI: 10.15906/j.cnki.cn11-2975/s.20202315http://dx.doi.org/10.15906/j.cnki.cn11-2975/s.20202315.
CHENG Xiaofei, SONG Rui, HONG Bo, et al. Analysis of nutritional components of amino acids and fatty acids in procrustus clarkii crawfish shell meal[J]. China Feed, 2020(23): 66-70. DOI: 10.15906/j.cnki.cn11-2975/s.20202315http://dx.doi.org/10.15906/j.cnki.cn11-2975/s.20202315.
Balazs E A, Leshchiner A. Crosslinked gels of hyaluronic acid and products containing these gels for cometics and pharmaceuticals: USO6/755976[P]. 1986-08-12.
张岐.一种微波辅助降解制备窄分子量分布壳聚糖的方法: CN200510073699.5[P]. 2005-10-26.
ZHANG Qi. The invention relates to a method for preparing chitosan with narrow molecular weight distribution by microwave-assisted degradation: CN200510073699.5[P]. 2005-10-26.
Callegaro L, Renier D. Process for preparing a hyaluronic acid fraction having a low polydispersion index: US6020484[P]. 2000-02-01.
赵军旗, 邓钢桥, 邵赛, 等. 辐照与化学相结合协同降解壳聚糖研究[J]. 核农学报, 2008, 22(3): 310-313. DOI: 10.11869/hnxb.2008.03.0310http://dx.doi.org/10.11869/hnxb.2008.03.0310.
ZHAO Junqi, DENG Gangqiao, SHAO Sai, et al. Degradation of chitosan by synergetic treatment of irradiation and chemical[J]. Journal of Nuclear Agricultural Sciences, 2008, 22(3): 310-313. DOI: 10.11869/hnxb.2008.03.0310http://dx.doi.org/10.11869/hnxb.2008.03.0310.
Byun M W, Son J H, Yook H S, et al. Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang[J]. Radiation Physics and Chemistry, 2002, 64(3): 245-248. DOI: 10.1016/S0969-806X(01)00492-3http://dx.doi.org/10.1016/S0969-806X(01)00492-3.
邹朝晖, 王强, 王志东, 等. 辐照对透明质酸理化特性的影响[J]. 食品科学, 2011, 32(3): 117-120. 10.11869/hnxb.2011.01.0083http://dx.doi.org/10.11869/hnxb.2011.01.0083
ZOU Zhaohui, WANG Qiang, WANG Zhidong, et al. Effect of irradiation on physico-chemical properties of hyaluronic acid[J]. Food Science, 2011, 32(3): 117-120. 10.11869/hnxb.2011.01.0083http://dx.doi.org/10.11869/hnxb.2011.01.0083
程小飞, 宋锐, 徐远琴, 等.网箱养殖刺鲃肌肉营养成分分析及评价[J].现代食品科技, 2019, 35(6): 245-250. DOI: 10.13982/j.mfst.1673-9078.2019.6.032http://dx.doi.org/10.13982/j.mfst.1673-9078.2019.6.032.
CHENG Xiaofei, SONG Rui, XU Yuanqin, et al. Nutritional analysis and evaluation on muscle of spinibarbus caldwelli[J].Modern Food Science and Technology, 2019, 35(6): 245-250. DOI: 10.13982/j.mfst. 1673-9078.2019.6.032http://dx.doi.org/10.13982/j.mfst.1673-9078.2019.6.032.
李锐, 邹茜, 孙玉林, 等. 紫外诱导克氏原螯虾虾头自溶制备蛋白酶解液及其鲜味物质研究[J]. 食品与发酵工业, 2019, 45(3): 153-160. DOI: 10.13995/j.cnki.11-1802/ts.018280http://dx.doi.org/10.13995/j.cnki.11-1802/ts.018280.
LI Rui, ZOU Qian, SUN Yulin, et al. Preparation of protein hydrolysates from crayfish(procambarus clarkia) head by ultraviolet-induced autolysis and study on their umami substances[J]. Food and Fermentation Industries, 2019, 45(3): 153-160. DOI: 10.13995/j.cnki.11-1802/ts. 018280http://dx.doi.org/10.13995/j.cnki.11-1802/ts.018280.
Kuan Y H, Bhat R, Patras A, et al. Radiation processing of food proteins - a review on the recent developments[J]. Trends in Food Science & Technology, 2013, 30(2): 105-120. DOI: 10.1016/j.tifs.2012.12.002http://dx.doi.org/10.1016/j.tifs.2012.12.002.
Molins R A. Food irradiation: principles and application[M]. New York: Wiley, 2001. DOI:10.1016/0160-4120(92)90008-Rhttp://dx.doi.org/10.1016/0160-4120(92)90008-R.
中国饲料数据库. 中国饲料成分及营养价值表(2018年第29版)[J]. 中国饲料, 2018(21): 64-73.
China feed database. China feed composition and nutritional value table (29th edition, 2018)[J]. China Feed, 2018(21): 64-73.
Lacroix M, Ouattara B. Combined industrial processes with irradiation to assure innocuity and preservation of food products—a review[J]. Food Research International, 2000, 33(9): 719-724. DOI: 10.1016/S0963-9969(00)00085-5http://dx.doi.org/10.1016/S0963-9969(00)00085-5.
刘光宪, 王辉, 刘俊, 等. 辐照对蛋白质及过敏原的影响研究进展[J]. 食品安全质量检测学报, 2017, 8(4): 1110-1114. DOI: 10.19812/j.cnki.jfsq11-5956/ts.2017.04.007http://dx.doi.org/10.19812/j.cnki.jfsq11-5956/ts.2017.04.007.
LIU Guangxian, WANG Hui, LIU Jun, et al. Advances in effects of irradiation on proteins and allergens[J]. Journal of Food Safety & Quality, 2017, 8(4): 1110-1114. DOI: 10.19812/j.cnki.jfsq11-5956/ts.2017.04.007http://dx.doi.org/10.19812/j.cnki.jfsq11-5956/ts.2017.04.007.
0
浏览量
2
下载量
0
CSCD
- 网络PDF下载
- Meta-XML下载
- BibTeX下载
- Endnote下载
- RefMan 下载
- NoteExpress下载
- NoteFirst下载
关联资源
相关文章
相关作者
相关机构
- 技术支持由北京北大方正电子有限公司提供 沪ICP备05005479号-1
京公网安备11010802024621 - 本系统建议在Chrome、 IE9+ 以上版本浏览器阅读本站内容，360浏览器请切换至极速模式
- Cookies帮助我们提供服务并提供个性化体验。使用本网站，即表示您同意我们使用Cookies