大鲵皮胶原蛋白肽理化性质和功能特性研究  

Study on Physico-chemical and Functional Properties of Collagen Peptide Extracted from Andrias davidanus Skin

作　　者：李静[1] 冉旭[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品工业》2016年第1期217-222,共6页The Food Industry

摘　　要：高温高压辅助提取大鲵皮胶原蛋白肽,并研究大鲵皮胶原蛋白肽的的主要的理化性质,如:水分、灰分、透射比、氨基酸组成和氮溶解指数等以及功能特性,如:吸水性、保水性、湿润性、吸油性、乳化性与乳化稳定性、起泡性与泡沫稳定性和凝胶性等。结果表明大鲵皮胶原蛋白肽的理化指标高于轻工业标准,含有7种人体必需氨基酸,并且具有良好的氮溶解指数、吸水性、保水性、湿润性、吸油性、相对较弱的乳化性和乳化稳定性、起泡性泡沫稳定性,低浓度下无胶凝现象,因此可直接用于食品生产中。Extracted collagen peptide from Andrias davidanus skin assisted by high temperature and pressure and study physicochemical properties,such as moisture content,ash content,transmittance and amino acid composition,and nitrogen soluble index as well as functional properties such as water absorption and retention properties,wettability,fat obsorption,emulsifying and emulsiyfing stability,foaming and foaming stability and gel property.The results showed that the collagen peptide had higher standard than light industries＇ s,kinds of essential amino acid for human and 6 kinds of flavor amino acid,high water absorption and retention properties,wettability,fat obsorption,formation and lower emulsibility,foaming keeping and no gelation when low concentration,then it could be used in food production directly.

关 键 词：大鲵皮 胶原蛋白肽 理化性质 功能特性 高温高压 

分 类 号：TS201.2[轻工技术与工程—食品科学]