不同酸处理对罗非鱼皮明胶提取率及物化特性的影响  

Effects of Different Acid Treatment on Yield and Physicochemical Properties of Gelatin Derived from Tilapia Skin

作　　者：周新[1] 牛丽红[2] 白云[2] 黄轶群[2] 赖克强[2] 王燕[1] 

机构地区：[1]湖南农业大学食品学院,湖南长沙410128 [2]上海海洋大学食品学院,上海201306

出　　处：《北京工商大学学报（自然科学版）》2012年第2期22-26,共5页Journal of Beijing Technology and Business University:Natural Science Edition

摘　　要：以罗非鱼皮为原料,探讨不同酸处理对鱼皮明胶蛋白质提取率、羟脯氨酸含量、蛋白质组成和黏度的影响.实验结果表明,鱼皮明胶蛋白质的提取率受溶液中氢离子浓度的影响很大,乙酸、柠檬酸和盐酸处理的鱼皮蛋白质提取率分别为13.50%～20.55%,10.52%～20.01%和4.32%～20.86%.优化3种酸的处理条件,得到最高的蛋白质提取率和羟脯氨酸含量较为接近,但对应的黏度不同.凝胶电泳结果表明,明胶中主要含α-链和β-链,α-链含量高的明胶有更好的黏度特性.The influence of different acid treatment on protein yield（PY）,hydroxyproline（HYP） content,protein distribution and viscosity of fish gelatin was investigated in this paper.The results showed that proton concentration greatly affected the gelatin extraction rate.The protein yield of acetic acid,citric acid and HCl were 13.50%～20.55%,10.52%～20.01% and 4.32%～20.86%,respectively.The highest protein yield and hydroxyproline content using the three acids were similar,while the corresponding viscosity was different.Gel electrophoresis results showed that the extracted gelatin contained mostly α-chains and β-chains,and the gelatin with more α-chains showed better viscosity properties.

关 键 词：明胶 蛋白质提取率 羟脯氨酸 黏度 凝胶电泳 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]