鳗鱼骨胶原纤维的氨基酸组成分析  

作　　者：谢伟平[1] 赵利[1] 苏伟[1] 刘建涛[1] 刘海琴[1] 

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013

出　　处：《江西食品工业》2008年第3期28-29,共2页Jiangxi Food Industry

摘　　要：鳗鱼骨是鳗鱼加工过程中的主要副产物之一,是胶原蛋白的丰富来源。本论文主要研究了鳗鱼骨胶原纤维中的氨基酸组成。研究结果表明:鳗鱼骨胶原蛋白胶原纤维中甘氨酸的含量为12.45%,约占总氨基酸的1/6;脯氨酸和羟脯氨酸的含量为22%,约占总氨基酸的1/4。精氨酸含量较高,为13.36%;鳗鱼骨胶原纤维中缺乏半胱氨酸、酪氨酸,两者含量分别为0.14%和0.37%;鳗鱼骨胶原纤维中必需氨基酸占总氨基酸的17.91%。The eel bone is one of main byproduct in eel process,and is the rich sources of collagen. The amino acids components of eel bone collagen were studied in this article. The results showed that there were 12.45% Gly in eel bone collagen,account for 1/6 amino acids;and 22% Pro and Hyp in eel bone collagen,account for 1/4 amino acids. The concentration of Arg was higher,about 13.36%. There were short of Cys and Tyr in eel bone collagen,their concentration were 0.14% and 0.37% respectively. The content of essential amino acids in eel bone collagen was 17.91%.

关 键 词：鳗鱼骨 胶原纤维 氨基酸 

分 类 号：TS106.67[轻工技术与工程—纺织工程] TS149[轻工技术与工程—纺织科学与工程]