淡水鱼皮鱼鳞胶原蛋白粉的成分比较  

作　　者：周彦钢[1] 贾建萍[1] 孙丽华[1] 

机构地区：[1]浙江省医学科学院保健食品研究所,浙江杭州310012

出　　处：《食品工业科技》2007年第10期214-216,共3页Science and Technology of Food Industry

摘　　要：对淡水鱼皮、鱼鳞胶原蛋白粉的成分进行了分析比较:两者的氨基酸总量、蛋白质、酸溶蛋白、多肽、游离氨基酸含量基本接近,鱼鳞胶原蛋白粉的羟脯氨酸含量、矿物质含量高于鱼皮胶原蛋白粉。The collagen components of fish skin and scale from freshwater were analyzed. The results showed that the content of amino acids, protein, acid dissoluble protein and polypeptide was not significantly different in the two materials. The contents of hydroxyproline and mineral from scale collagen were higher than fish skin.

关 键 词：鱼皮胶原蛋白 鱼鳞胶原蛋白 羟脯氨酸 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]