兔皮胶原蛋白的加工特性  

Processing Characteristics of Rabbit Skin Collagen

作　　者：韩霜[1] 马良[1,2] 王雪蒙 杨晖[1] 黄丹丹[1] 张宇昊[1,2] HAN Shuang;MA Liang;WANG Xuemeng;YANG Hui;HUANG Dandan;ZHANG Yuhao(College of Food Science, Southwest University, Chongqing 400715, China;National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学国家食品科学与工程实验教学中心,重庆400715

出　　处：《食品科学》2017年第5期21-25,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301425);中央高校基本科研业务费重大项目(XDJK2015A015);中国博士后科学基金面上项目(2014M562267);中国博士后科学基金特别资助项目(2015T80951);重庆市基础科学与前沿技术研究重点项目(cstc2015jcyj BX0116);第四批重庆市高等学校优秀人才支持计划项目

摘　　要：以兔皮胶原蛋白为原料,对其加工特性进行系统研究。结果表明,兔皮胶原蛋白具有较强的吸水性,达到14.89 m L/g;其在酸性环境中有很高的溶解性,在p H值为3时,溶解度最高,在碱性环境中溶解度降至50%左右;离子质量浓度对胶原蛋白的溶解度有明显影响,其在Na Cl质量浓度为0~2 g/100 m L时保持相对稳定,在Na Cl质量浓度由2 g/100 m L增加至4 g/100 m L过程中急剧下降,而Na Cl质量浓度大于4 g/100 m L后,胶原蛋白溶解度变化不再明显;当胶原蛋白的质量浓度小于1 g/100 m L时,兔皮胶原蛋白的乳化性随着胶原蛋白质量浓度的增加逐渐增加,但质量浓度超过1 g/100 m L时,乳化性降低,乳化稳定性随胶原蛋白质量浓度的变化呈现与乳化性相反的趋势;低质量浓度的胶原蛋白溶液在p H 3~6过程中,乳化性和乳化稳定性均呈下降趋势,随后,p H 6~9时乳化性和乳化稳定性缓慢增加后保持稳定;离子质量浓度在0.00~7.02 g/100 m L范围内,随离子质量浓度的增加,乳化性呈现出先升高后降低的趋势,而乳化稳定性则呈现先增加随后保持稳定的趋势,在离子质量浓度为5.85 g/100 m L时,胶原蛋白的乳化性与乳化稳定性较好。In the present study,rabbit skin collagen was analyzed for its processing characteristics.The results showed that the water absorption capacity of rabbit skin collagen was14.89mL/g.The collagen had a high solubility in acidic environment,especially at pH3,and the solubility was decreased to50%in a lkaline environment.Ionic strength had asignificant effect on the solubility of the collagen.At NaCl concentrations in the range of0?2g/100mL,the solubility of the collagen remained relatively stable,whereas it decreased sharply with NaCl concentration up to4g/100mL,and then did not change significantly at NaCl concentrations higher than4g/100mL.The emulsifying capacity of the skin collagen increased with its concentration up to1g/100mL,and then it began to decline with further increasing its concentration,but the opposite trend was observed for emulsion stability.Both emulsifying properties decreased with increasing pH from3to6and then gradually increased to a plateau with further increasing pH to9.Emulsifying capacity presented a decreasingtrend after an initial increase with NaCl concentration up to7.02g/100mL,while emulsion stability remained stable after an initial increase.Both emulsifying capacity and emulsion stability were good at a NaCl concentration of5.85g/100mL.

关 键 词：胶原蛋白 吸水性 溶解性 乳化性 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]