不同方法提取鲢鱼皮胶原蛋白的理化特性比较  

Comparison of Physical and Chemical Characteristics of Collagen from Silver Carp Skin using Different Extraction Methods

作　　者：张强[1] 王倩倩[1] 陆剑锋[1] 吕顺[1] 叶应旺[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《现代食品科技》2014年第5期104-110,共7页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31000832);国家农业科技成果转化资金项目(2012GB2C300202)

摘　　要：本文分别采用酸法(ASC)、酶法(PSC)和热水浸提法(HWSC)提取鲢鱼皮胶原蛋白,考察不同提取方法对鱼皮胶原蛋白理化性质的影响。研究表明,3种方法所提取的鱼皮胶原蛋白的紫外吸收光谱、红外吸收光谱都较为相似,在232 nm处均出现胶原蛋白的最大吸收峰,在280 nm处几乎无吸收;SDS-PAGE电泳图谱显示3种方法所提取的胶原蛋白,其亚基组成形式均为(α1)2α2,同时,3种方法所提取的胶原蛋白其氨基酸组成和比例类似,均符合Ⅰ型胶原蛋白特征。热水浸提法所提取的鱼皮胶原蛋白(HWSC)羟脯氨酸含量较低,凝胶特性较好,酸法提取对胶原蛋白空间网络结构影响最小。ASC、PSC和HWSC的热变性温度分别为31.05±0.14℃、31.45±0.01℃、43.75±1.20℃。不同提取方法对鱼皮胶原蛋白的羟脯氨酸含量、流变学特性、热变性温度及微观结构有一定的影响。Acid soluble collagen（ASC）,pepsin soluble collagen（PSC） and hot water-soluble collagen（HWSC） were successfully extracted from silver carp skin,and the physical and chemical characteristics of them were investigated and compared.The results showed that UV and FT-IR measurements of ASC,PSC and HWSC were quite similar,and all of them showed maximum absorption peak at 232 nm and almost no absorption peak at 280 nm.SDS-PAGE pattern indicated that all the collagen extracted by three methods contained two different α chains-（α1） 2α2,and their amino acid composition and proportion were similar.It was conformed to the characteristics of type I collagen.The hydroxyproline（Hyp） content of HWSC was lower than those of other two extracting methods,but the gel property by this method was better.The acid extraction had minimal effect on the network structure of collagen.The thermal denaturation temperature of ASC,PSC and HWSC were 31.05±0.14 ℃,31.45±0.01 ℃ and 43.75±1.20 ℃,respectively.The Hyp content,rheological characteristics,thermal denaturation temperature and the microstructure of collagen were affected by different extraction methods.

关 键 词：白鲢鱼皮 胶原蛋白 提取 理化性质 比较 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]