鲽鱼骨胶原蛋白的结构及流变学特性  

The Structure and Rheological Characteristics of Collagen from Flounder Bone

作　　者：蔡路昀 史航 曹爱玲 周小敏 张宇昊[4] 赵元晖[5] 励建荣 Cai Luyun;Shi Hang;Cao Ailing;Zhou Xiaomin;Zhang Yuhao;Zhao Yuanhui;Li Jianrong(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;Hangzhou Customs,Hangzhou 311208;Zhejiang Xingye Group,Zhoushan 316101,Zhejiang;College of Food Science,Southwest University,Chongqing 400715;College of Food Science and Engineering,Ocean University of China,Qingdao 266100,Shandong)

机构地区：[1]生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心渤海大学食品科学与工程学院,辽宁锦州121013 [2]杭州海关,杭州311208 [3]浙江兴业集团有限公司,浙江舟山316101 [4]西南大学食品学院,重庆400715 [5]中国海洋大学食品科学与工程学院,山东青岛266100

出　　处：《中国食品学报》2020年第3期66-73,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901106);国家自然科学基金项目(31401478);辽宁省自然科学基金项目(20170540006)。

摘　　要：采用酸法和酶法从鲽鱼骨中提取制备得到酸溶性胶原蛋白(ASC)和酶溶性胶原蛋白(PSC),对ASC与PSC进行紫外吸收(UV)、红外吸收(FTIR)、亚基组成(SDS-PAGE)、热稳定性(DSC)、微观结构(SEM)以及流变学特性(DHR)分析。UV显示:ASC与PSC分别在227 nm与226 nm处有最大紫外吸收峰。FTIR图谱表明:ASC与PSC保持了三螺旋结构。SDS-PAGE电泳图表明:ASC与PSC是Ⅰ型胶原蛋白。DSC测定ASC与PSC的热变性温度分别为52.24℃与49.65℃。SEM显示:ASC与PSC呈现交织状纤维网状结构。DHR表明:1%的ASC溶液或PSC溶液在振荡频率0.1~10 Hz范围主要表现为弹性且具有较高的凝胶稳定性。Acidic and enzymatic methods were used to extract acid-soluble collagen(ASC)and enzyme-soluble collagen(PSC)from flounder bones.The UV,IR spectra,subunit composition(SDS-PAGE),thermal stability(DSC),microstructure(SEM)and rheological properties(DHR)of ASC and PSC were studied.UV spectra showed that ASC and PSC had the maximum UV absorption peaks at 227 nm and 226 nm,respectively.FTIR spectra showed that three helix structures of ASC and PSC were well preserved.SDS-PAGE showed that ASC and PSC were type I collagen.And heat-denatured temperature of ASC and PSC were 52.24℃and 49.65℃respectively;SEM showed that the cross-linked fibrous network structure was formed in ASC and PSC;DHR showed that 1%ASC or PSC solution were mainly elastic at 0.1-10 Hz oscillation frequency and had a high gel stability.

关 键 词：鲽鱼 骨胶原蛋白 结构特性 流变学特性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]