Study On The Extraction Technology,Physicochemical Properties And Effects Of Preservation On Sturgeon By Basella Alba L Seeds

Sturgeon is an important economic fish in China.It has good edible value and health care effect,but the high content of squid meat is highly prone to spoilage.Therefore,it is necessary to find a safe and effective method of antisepsis and preservation to control the corruption of squid.The Basella alba L has the homologous nature of medicine and food,the whole plant can be used as medicine,the nutritional value is high,and the seed is rich in protein.The extraction process was optimized by single factor and orthogonal test.The antibacterial and antioxidant activities were determined,and the physicochemical properties were further studied.The study finally evaluated the antiseptic and fresh-keeping effect of the Basella alba L seed protein on the tray-packed squid stored at4°C.The main findings of this paper are:?1?Extracting the Basella alba L seed protein using ammonium sulfate precipitation method.The factors of soaking time,ratio of material to liquid,saturation of ammonium sulfate and other factors were optimized by single factor,and the main influencing factors such as soaking time,solid-liquid ratio and ammonium sulfate saturation were selected for orthogonal test.The ratio of the liquid to the seed of the Basella alba L was 1:8.After soaking for 14 hours,the antibacterial activity of the seeds of the Basella alba L seeds precipitated with 95%saturated ammonium sulfate was the best.The protein content of the Basella alba L seed protein extract obtained by the method was 33 mg/mL,and the diameter of the inhibition zone of the indicator strain Escherichia coli DH5?was 19.68mm.?2?The antibacterial and antioxidant properties of the extracts of the Basella alba L seeds showed:for fungi?yeast?,Gram-negative bacteria?Escherichia coli,Pseudomonas,Aeromonas?,Gram 32 strains of positive bacteria?Staphylococcus aureus,Listeria monocytogenes?have good inhibitory effects.The IC₅₀ for DPPH free radical scavenging ability was 27.817 mg/mL,and the potassium ferricyanide reducing power EC₅₀ was 4.867.Mg/mL,indicating that the Basella alba L seed protein has good antioxidant properties.?3?The physicochemical properties of the extracts of the seeds of the Basella alba L seeds showed that the relative antibacterial activity of the antibacterial protein of the Basella alba L seed protein extract after treatment at 70°C for 30 min was greater than89.47%,and the protein extract of the Basella alba L seeds was treated with pH 4⁹.Afterwards,it was stable in the environment of pH 4⁷,the relative bacteriostatic activity was greater than 84.7%,and the isoelectric point was between pH 8⁹.After 24 hours of external irradiation,the relative antibacterial activity of the Basella alba L seed protein extract was greater than 96.55%.The Basella alba L seed protein extract is bacteriostatic after treatment with EDTA,urea,Tween 20,Tween-80 and Siban 806 surfactants and papain,pepsin,neutral protease,trypsin and alkaline protease.Stable activity,In the ionic environment of K⁺,Na⁺,Li⁺,Fe²⁺,Mn²⁺,Ca²⁺and Al³⁺,low-valent metal ions have little effect on them,and high-valent metal ions have a great influence on them.The above results indicate that the antibacterial activity of the Basella alba L seeds is relatively stable and has potential value as a preservative for food preservation.?4?The effect of the protein extract of the Basella alba L seeds on the quality change of the tray carp during storage at 4°C showed that the treatment of the protein extract at the concentration of 30 mg/mL could inhibit the total number of bacteria,Aeromonas and Pseudomonas And the growth of cold-tolerant bacteria,delaying the deterioration of the sensory quality of the tray squid,and extending its shelf life by one day.In summary,the results of this study indicate that the extract of the Basella alba L seed protein has the antibacterial and anti-oxidative effects,is stable in physical and chemical properties,and can inhibit the corruption of the packaged frozen squid and has the potential to be developed as a natural food preservative.