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Separation of Glycogen and Protein from Oyster with Organic Acid
XIE Xinzhe1 ,摇 ZHAO Wei 1,2 ,摇 SUN Qianyan1 ,摇 YANG Ruijin1,2,*
(1. State Key Lab of Food Science and Technology , Jiangnan University, Wuxi 214122, China ;
2 . School of Food Science and Technology, Jiangnan University, Wuxi 214122, China )
Abstract: The effect of organic acids on the separation of glycogen and protein in oyster homogenate was
investigated in this study. In order to separate glycogen and protein, oyster homogenate was treated by or鄄
ganic acids. After centrifugation, precipitation was rich in protein while the supernatant had higher glyco鄄
gen. The optimum condition obtained by the single factor test and orthogonal test was as follows: the solid
( g)鄄liquid (mL) ratio of oyster homogenate and acetic acid 1颐 3, pH 7郾 0, extraction temperature 60 益,
and time 30 min. The mixture was centrifuged at 5 000 r / min for 10 min after the extraction. The protein
and glycogen contents in precipitation were 62郾 1% and 2郾 21% while the yields of protein and glycogen
were 59郾 6% and 5郾 5% . The protein and glycogen contents in supernatant were 19郾 4% and 23郾 8%
while the yields were 29郾 7% and 93郾 5% . The results suggest that acetic acid can separate glycogen and
protein from oyster homogenate.
Key words: oyster; organic acid; glycogen; protein; separation
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