3种鱼皮的基本成分及氨基酸组成分析  

Analysis of Proximate and Amino Acid Composition of Three Fish Skins

作　　者：杨树奇[1] 曾少葵[1] 周春霞[1] 洪鹏志[1] 章超桦[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广东海洋大学学报》2010年第1期97-100,共4页Journal of Guangdong Ocean University

基　　金：国家科技支撑计划项目(2007BAD29B09);广东省农业重点项目(2008A020100006;2009B020201003)

摘　　要：对军曹鱼(Rachycentron canadum Linnaeus)皮、罗非鱼(Oreochromis niloticus)皮、黄鳍金枪鱼(Thunnus albacares)皮的基本成分、氨基酸组成及胶原蛋白含量进行了分析。结果表明:三种鱼皮的粗蛋白质量分数分别为28.53%、33.14%、32.66%;氨基酸组成相似,其中甘氨酸含量(以残基计)最高,分别为32.9%、33.2%、34.6%,其次是丙氨酸,约占总氨基酸的14.1%、12.2%、12.7%;胶原蛋白的特征氨基酸——脯氨酸含量分别为10.8%、11.2%、11.2%;军曹鱼、罗非鱼及金枪鱼鱼皮胶原蛋白质量分数分别为20.09%、20.65%、22.64%(以湿基计),约占其粗蛋白的70.42%,62.30%和69.33%。The proximate composition, amino acid composition and collagen in the skins of cobia （Rachycentron canadum Linnaeus） and tilapia （ Oreochromis niloticus ） and yellow fin tuna （ Thunnus albacares） were studied. The results showed that crude protein contents in these fish skins were high with 28.53%, 33.14%, 32.66% （wet weight basis） , respectively. Amino acid compositions were very similar among these skins, expressed as residues per 1000 total amino acid residues, which were rich in glycine （32.9%, 33.2%, 34.6%, respectively）, alanine （14.1%, 12.2%, 12.7%, respectively）, and proline （10.8%, 11.2%, 11.2%, respectively）. Collagen contents in skins of cobia and tilapia and yellow fin tuna were 20.09%, 20.65%, 22.64% （wet weight basis） , respectively, which accounted for 70.42%, 62.30% and 69.33% of their crude protein.

关 键 词：鱼皮 氨基酸组成 胶原蛋白 

分 类 号：TS201.4[轻工技术与工程—食品科学]