深海红鱼胶原蛋白的超声波辅助提取及其理化特性  

Ultrasonic-assisted Extraction and Physicochemical Characteristics of Collagen from Deep-sea Redfish

作　　者：王林[1] 梁秋芳[1] 王振斌[1] 徐军民 马海乐[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]镇江科华渔业发展有限公司,江苏镇江212134

出　　处：《食品研究与开发》2014年第9期18-22,共5页Food Research and Development

基　　金：国家博士后基金项目(2011M500872);镇江市科技支撑项目(NY201010)

摘　　要：首次通过响应曲面方法优化获得了超声波辅助提取深海红鱼(Sebastes mentella)胶原蛋白的最佳工艺:超声功率505W,超声时间15 min、提取时间18 h,在此条件下,胶原蛋白提取率(93.6%)与传统提取方法无显著性差异,但提取时间缩短了30 h。该胶原蛋白主要为I型,具有较低的亚氨基酸含量(16.0%),并且由于N末端和C末端非螺旋区的丢失,其分子结构有所改变,但大量氢键的存在使其特有的三股螺旋结构仍占主导地位。The process parameters of ultrasonic-assisted extraction of collagen from deep-sea redfish （Sebastes mentella） was optimized using response surface methodology：ultrasonic power 505 W, ultrasonic time 15 min, extraction time 18 h. Under the optimum conditions, the yield of collagen （93.6%） was not significantly different from that prepared by conventional method, but the extraction time was decreased 30 h. The collagen was type I mainly with lower imino acid content （16.0%）. The structure was changed slightly due to the loss of N-and C-terminus domains, but the triple helical structure was still predominant as a result of the formation of more hydrogen bond.

关 键 词：深海红鱼(Sebastes mentella) 胶原蛋白 超声波 提取 理化特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]