斑点叉尾鮰和蓝点马鲛鱼皮中胶原蛋白的提取与性质研究  

Isolation and characterization of collagen from skin of Ietalurus punetaus and Scomberomorus niphonius

作　　者：黄雯[1] 袁春红[2] 徐萌[1] 王金梅[1] 包建强[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]日本鹿儿岛大学

出　　处：《海洋渔业》2016年第2期198-205,共8页Marine Fisheries

基　　金：水产动物遗传育种中心上海市协同创新中心项目(ZF1206);上海市科委工程中心建设项目(11DZ2280300)

摘　　要：选取淡水鱼斑点叉尾鮰(Ictalurus punctaus,以下简称鮰鱼)和海水鱼蓝点马鲛(Scomberomorus niphonius,以下简称鲅鱼)鱼皮作为原料,进行胶原蛋白的提取研究。提取方法改良如下:在预处理阶段,鱼皮样品被尽可能切碎且调节溶液更换频率;在提取阶段,在盐析步骤前,添加三羟甲基氨基甲烷粉末将醋酸溶液的酸碱值调节至中性。结果表明,应用改良后的方法提取胶原蛋白,提取周期缩短为7 d。鮰鱼鱼皮胶原蛋白的变性温度是36.5℃,鲅鱼鱼皮胶原蛋白是30.5℃。水解电泳图谱显示,鲅鱼鱼皮胶原蛋白比鮰鱼鱼皮胶原蛋白更易被完全水解,鮰鱼鱼皮胶原蛋白比鲅鱼鱼皮胶原蛋白更稳定。This paper chose Ietalurus punetaus（ channel catfish） and Scomberomorus niphonius（ Japanese Spanish mackerel） fish skin as materials to study the isolation of collagen from skin and meat. In the pretreatment,the fish skin samples were cut into small pieces possibly and the frequency of solution change rate was adjusted; in the extraction step,before salting out of collagen the p H of solution was adjusted to neutral by adding Tris. As a reslut,the extraction yield of collagen reached 22. 79% of wet weight by modified method and the extraction duration was 7 days. The denaturation temperature of channel catfish was 36. 5 ℃while the mackerel was 30. 5 ℃. When the digestion temperature was 35 ℃,it can be completely digested.And the result of SDS-PAGE of digestion showed the collagen from Japanese Spanish mackerel was more easily to be digested than the collagen from channel catfish. Therefore,the thermal stability of collagen from channel catfish skin was more stable than mackerel.

关 键 词：斑点叉尾鮰 蓝点马鲛 胶原蛋白 提取方法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]