鲤鱼鱼皮和鱼骨酶溶性胶原蛋白的性质比较  

Characteristics Comparison of Pepsin-soluble Collagen from Skin and Bone of Carp(Cyprinus Carpio)

作　　者：段蕊[1] 张俊杰[2] 陈玲[2] 叶超[2] 今野久仁彦[3] 

机构地区：[1]江苏省海洋生物重点实验室,江苏连云港222005 [2]淮海工学院海洋学院,江苏连云港222005 [3]北海道大学水产学部

出　　处：《食品与发酵工业》2008年第5期10-13,共4页Food and Fermentation Industries

基　　金：江苏省海洋生物重点建设实验室基金(2006HS016)

摘　　要：以鲤鱼鱼皮和鱼骨为原料提取得到酶溶性胶原蛋白(PSC),对鱼皮PSC和鱼骨PSC的性质进行比较。电泳结果表明,鱼皮PSC和鱼骨PSC都属于Ⅰ型胶原;2种胶原蛋白中,脯氨酸和羟脯氨酸含量均低于牛皮酸溶性胶原蛋白;粘度测定的结果显示,鱼皮PSC的变性温度为28.1℃,鱼骨PSC的变性温度为30.0℃;差热分析的结果说明,鱼骨PSC的热稳定性高于鱼皮PSC,这与氨基酸分析和粘度分析的结果相一致;傅立叶红外光谱分析结果显示,鱼皮PSC和鱼骨PSC结构具有很大的相似性。The compositions and certain properties of pepsin-soluble collagens （PSC） of the skin and bone of carp（Cyprinus Carpio） were studied. The denaturation temperature （T d） of collagens were researched by viscosity of collagen solution. The Td of PSC from carp skin and bone were 28. 1℃ and 30.0℃ ,respectively. Electrophoretic patterns of collagens from skin and bone were very similar, while the pattern of bone collagen showed more cross-linking components. The results of differential scanning calorimetry （DSC） indicated PSC from bone had higher maximum transition temperature （Tmax） than PSC from skin, which was in accordance with the results of composition analysis and Td. FTIR spectra showed the structures of the collagens were similar.

关 键 词：酶溶性胶原蛋白(PSC) 鱼皮 鱼骨 鲤鱼 性质分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]