鱿鱼皮胶原蛋白的测定与回收  

Recovery of the collagen from squid skin

作　　者：秦玉青[1] 刘承初[1] 王慥[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《上海水产大学学报》2002年第2期138-144,共7页Journal of Shanghai Fisheries University

基　　金：上海市教委高校科技发展基金项目 (2 0 0 0J0 1)

摘　　要：为回收鱿鱼皮中胶原蛋白等有益成分 ,首先对胶原蛋白的定量方法进行了考察 ,确立了适宜于鱿鱼皮中胶原蛋白含量测定 (以羟脯氨酸计 )的方法。结果表明 ,在测定鱿鱼皮中胶原蛋白的含量时 ,宜先将鱿鱼皮进行脱脂处理 ,然后再直接水解测定羟脯氨酸。就水解条件而言 ,可分别采用 12 0℃水解 12h或 130℃水解 6h代替ISO 3496E方法中的 10 5℃水解 16h ,以缩短水解时间。其次 ,采用酶法促溶和热水提取的方法对鱿鱼皮中胶原蛋白进行回收利用 ,以胶原蛋白回收率为依据 ,得出胃蛋白酶 5℃酶解 72h和 10 0℃水提 6h分别为酶法提取和热水提取的最佳条件 ,将提取液调配后进行感官鉴定 ,统计结果表明 ,胃蛋白酶提取液显著优于 10 0℃水提液。对胃蛋白酶酶提温度的选择说明 ,胃蛋白酶促溶温度宜控制在 15℃以下 。The method of determination of collagen (hydroxyproline) in squid skin was examined. Results suggest that the determination should be conducted after the raw material was defatted. The hydrolysis of the defatted sample at 120℃ for 12h or at 130℃ for 6h was equal to that at 105℃ for 16h as recommended by ISO. For the purpose of recovering collagen from squid skin, the grounded material was treated with hot water and proteases and the recovery rate of collagen was compared. The treatments with pepsin ( 5℃,pH2,72h) and hot water (100℃,6h ) gave the highest recovery ratio of collagen. According to sensory evaluation, the extract obtained after the pepsin hydrolysis was preferable to hot water extract. In addition, the hydrolysis with pepsin should be carried out under 15℃ in order to obtain a good color extract.

关 键 词：羟脯氨酸 胶原蛋白 鱿鱼皮 测定 回收 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] S985.9[轻工技术与工程—食品科学与工程]