鱿鱼皮胶原蛋白的提取条件优化及其特性分析  

Optimization of Extraction Conditions of Collagen and Its Characterization from Skin of Jumbo flying squid(Dosidicus gigas)

作　　者：茅宇虹[1] 刘俊豪[1] 杨文鸽[1] 徐大伦[1] 张进杰[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2014年第3期459-466,共8页Journal of Nuclear Agricultural Sciences

基　　金：海洋公益性行业科研专项(201305013);宁波市重大农业科研攻关项目(2012C10001);宁波大学大学生科研创新计划项目(2012)

摘　　要：本研究旨在优化秘鲁鱿鱼皮胶原蛋白的提取方法,并表征其主要特性,为鱿鱼皮的高值化利用、胶原蛋白的制备提供基础。采用醋酸结合胃蛋白酶法提取秘鲁鱿鱼皮中胶原蛋白,通过单因素及响应面分析法优化提取条件,结果表明:胃蛋白酶添加量2%(w/w)、提取时间53 h、醋酸浓度0.70 mol·L-1、固液比1∶240(w/v),胶原蛋白提取率可达51.47%,并通过盐析及超滤对胶原蛋白进行纯化。SDSPAGE结果显示鱿鱼皮胶原蛋白主要由α1,α2及β链组成,为I型胶原蛋白;氨基酸组成分析表明其甘氨酸含量最高(281残基/1000残基),亚氨酸含量为167残基/1000残基。Extraction conditions of collagen from the skin of Jumbo flying squid （Dosidicus gigas） were optimized and the main features of the collagen were characterized. Effects of different extration factors on collagen were studied using single-factor experiments and response surface methodology. The optimal conditions were as follows： pepsin concentration of 2% （w/w）, extraction time of 53 h, acetic acid concentration of 0.70 mol·L-1, and solid-liquid ratio of 1：240 （w/v）. Under these conditions, the yield of crude collagen was up to 51.47%. The crude collagen was then purified by salting precipitation and ultrafiltration. The obtained collagen from D. gigas appeared to contain mainly type Ⅰ collagen, composed of α1, α2 and β chains. Amino acid analysis results showed that the glycine was the major one with 281 residues/1000 residues and the imino acids of 167 residues/1000 residues.

关 键 词：胶原蛋白 秘鲁鱿鱼 响应面 SDS-PAGE 氨基酸分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]