冬夏鲤鱼鱼皮和鱼骨胶原蛋白稳定性比较(英文)  

Comparison on the Stability of Collagens from Skin and Bone of Carp (cyprinus carpio) Caught in Winter and Summer

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

机构地区：[1]淮海工学院海洋学院,江苏连云港222005 [2]江苏省海洋资源开发研究院,江苏连云港222005 [3]日本北海道大学水产科学研究院

出　　处：《食品科学》2010年第23期96-100,共5页Food Science

基　　金：连云港市科技攻关计划(工业)项目(CG0803-3);江苏省海洋资源开发研究院科技开放基金项目(JSIMR09D04)

摘　　要：从冬季(2008年2月)和夏季(2008年7月)的鲤鱼鱼皮和鱼骨中分别提取酸溶性胶原蛋白,在一定温度下加热,通过蛋白酶的酶解和圆二色谱(CD)法研究其热稳定性。结果显示:冬季鱼皮和鱼骨酸溶性胶原蛋白的变性温度分别为31.0℃和32.8℃,比夏季鱼皮和鱼骨酸溶性胶原蛋白的变性温度分别低1.0℃和0.6℃。通过圆二色谱(CD)法得到了与此一致的结果。测定结果显示,来源于夏季鱼皮和鱼骨胶原蛋白的热稳定性要优于冬季鱼皮和鱼骨胶原蛋白。The acid-soluble collagens （ASC） were isolated from skin and bone of carp （Cyprinus carpio） caught in the winter （February in 2008） and summer （July in 2008）. Thermal stability of collagens was studied by the increased pepsin digestibility upon heating and by circular dichroism （CD） spectroscopy. Collagens from skin and bone in the winter （w-skin ASC and w-bone ASC） exhibited transition curves with midpoints of 31.0 ℃and 32.8 ℃, respectively, which were 1.0 ℃ and 0.6 ℃ below their equivalents from summer season fish. The CD spectrum changes of collagens upon heating were in accordance with the results of pepsin digestion. The results indicated that collagens from skin and bone of summer carp were more stable than their equivalents of winter.

关 键 词：胶原蛋白 热稳定性 胃蛋白酶酶解 圆二色谱 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]