不同方法提取沙海蜇皮胶原蛋白的对比分析  

Comparative analysis of collagen prepared from jellyfish by different extraction methods

作　　者：陶宇[1] 李志皓[1] 侯虎[1] 王珊珊[1] 李八方[1] 

机构地区：[1]中国海洋大学食品科学与工程学院海洋生物活性物质实验室,山东青岛266003

出　　处：《食品工业科技》2012年第14期310-312,326,共4页Science and Technology of Food Industry

基　　金：海洋公益专项(201105029)

摘　　要：以沙海蜇皮为实验原料,分别用胃蛋白酶提取法、热水提取法和酸提取法进行了胶原蛋白的提取,得到酶溶性胶原蛋白(PSC)、热水抽提胶原蛋白(HEG)和酸溶性胶原蛋白(ASC),并分析了三种胶原蛋白的理化性质及功能特性。结果表明:PSC、HEG和ASC中羟脯氨酸含量分别为5.77%,5.53%和9.20%;平均分子量分别为34、52、38ku。紫外图谱扫描和红外扫描光谱表明,三种方法提取的胶原蛋白结构相似,但略有差别。PSC、HEG、ASC乳化指数依次为:5.07、25.90、3.26m2/g;稳定性依次为:24.68、21.89、88.5min。吸湿性和保湿性最好的样品均为PSC。Jellyfish was used as the raw materials in this study. The hot water extraction gelatin （HEG）, pepsin- solubilized collagen（PSC） and acid-soluble collagen（ASC） was isolated from jellyfish by hot water,enzyme hydrolysis extraction methods and acid extraction methods. Physic-chemical and functional properties were investigated and compared. Results showed that the contents of hydroxyproline content of PSC,HEG and ASC were 5.77%,5.53% and 9.2%,respectively. The average molecular weights were 34,52 and 38ku. The ultraviolet absorption spectra and FTIR spectrogram showed that PSC,HEG and PSC had similar structures. The sequence of emulsifying properties of PSC,HEG,ASC were 5.07,25.90,3.26m2/g. The sequence of emulsify stability of PSC,HEG ,ASC were 24.68,21,89,88.5min, PSC had better hygroscopicity and moisture retention property.

关 键 词：沙海蜇 胶原蛋白 提取 性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]