基于电镜与红外技术研究不同处理方式对小龙虾虾壳粉表观结构的影响
The effects of different treatments on the apparent structure of procambarus clarkiiprawn shell powder were studied by electron microscopy and infrared spectroscopy
投稿时间:2021-02-01  修订日期:2021-04-10
DOI:
中文关键词:  小龙虾虾壳  脱钙质  脱蛋白  均质  扫描电镜  红外光谱
英文关键词:procambarus clarkii shell  Decalcification  Deproteinized  High pressure homogenization  Scanning electron microscopy  Infrared absorption spectrum
基金项目:国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位
晏侬洋 江西师范大学生命科学学院学院 
王美丹 江西师范大学生命科学学院学院 
张权 江西师范大学生命科学学院学院 
李小锋 江西师范大学生命科学学院学院 
马天新 江西师范大学生命科学学院学院 
李金林 江西师范大学生命科学学院学院 
AuthorInstitution
Yan Nongyang School of Life Sciences,Jiangxi Normal University 
Wang Meidan School of Life Sciences,Jiangxi Normal University 
Zhang Quan School of Life Sciences,Jiangxi Normal University 
Li Xiaofeng School of Life Sciences,Jiangxi Normal University 
Ma Tianxin School of Life Sciences,Jiangxi Normal University 
Li Jinlin School of Life Sciences,Jiangxi Normal University 
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中文摘要:
      目的 为更好的开发小龙虾虾壳资源,探究不同处理方法对小龙虾虾壳粉的主要成分和表观结构的影响。方法 样品经清洗干燥、粉碎、筛分后采用不同方式(包括脱钙质、脱蛋白、均质一种或多种联合处理等)进行处理,采用常规方法对样品中组分进行分析,采用扫描电镜对样品表观结构进行表征,采用红外光谱仪对样品内部红外吸收特征进行测定。结果 粗制小龙虾虾壳粉中蛋白质、钙质及甲壳素含量含量分别达15.02%~35.4%、13.3~18.7 g/100 g和10.88%~12.8%,不同筛分中成分存在显著差异(P<0.5);电镜扫描结果显示单一蛋白酶仅可脱除小龙虾虾壳粉表层蛋白质,单一的乳酸处理可有效脱离小龙虾虾壳粉表面的钙质并可渗透至内部,乳酸和蛋白酶联合处理可脱除小龙虾虾壳中甲壳素核表层的蛋白质,联合处理基础上的均质可增加样品的松散程度;红外光谱检测显示经先后经脱钙质与脱蛋白处理的小龙虾虾壳粉显现出甲壳素红外吸收特征,表明经脱钙质与脱蛋白处理的样品主要成分为甲壳素。结论 小龙虾虾壳主要成分是钙质、甲壳素及蛋白质,其以甲壳素为核心,蛋白质与钙质包裹其表面,经乳酸和蛋白酶联合处理可脱除甲壳素表面的钙质和蛋白质,小龙虾虾壳是优质的可食用资源,具有非常大的开发价值。研究为制备高纯度甲壳素及虾壳的高值化综合利用提供借鉴。
英文摘要:
      Objective In order to better develop shrimp shell resources, the main components and microstructureapparent structure of procambarus clarkiishrimp shell powder were studied. Methods After the samples are washed, dried, smashedcrushed, and sieved, they are processed in different ways (including one or more combined treatments of decalcification, deproteinization, and homogenization). The components in of the sample are analyzed by conventional methods, The microstructure of the sample was characterized and theby scanning electron microscope is used to The apparent structure of the sample was characterized, and the infrared absorption characteristics inside the sample were measured by an infrared spectrometer. Results The content of protein, calcium and chitin in the crude shrimpprocambarus clarkii shell meal reached 15.02%~35.4%, 13.3~18.7 g/100 g and 10.88%~12.8%, respectively. There are significant differences in the composition of different fractionssieving (P < 0.5); The results of scanning electron microscope The results show that a single protease hydrolysis can only remove the surface protein of the procambarus clarkiishrimp shell powder. A single lactic acid treatment can effectively remove the calcium on the surface of the procambarus clarkiishrimp shell powder and penetrate into the interior. The combined treatment of lactic acid and protease can remove the surface layer of the chitin core in the procambarus clarkiishrimp shell. Protein, hHomogenization on the basis of joint treatment can increase the degree of looseness of the sample; infrared spectroscopy shows that the procambarus clarkiishrimp shell powder that has been decalcified and deproteinized successively has the infrared absorption characteristics of chitin, indicating that it is decalcified and deproteinized, the main component of the processed sample is chitin. Conclusion The main components of procambarus clarkiicrayfish shell are calcium, chitin and protein. It takes chitin as the core. Protein and calcium wrap its surface. The combined treatment of lactic acid and protease can remove the calcium and protein on the surface of chitin. Shrimp shell is High-quality edible resource which havehas great development value. The research provides reference for the preparation of high-purity chitin and the high-value comprehensive utilization of procambarus clarkiishrimp shells.
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