兔皮胶原蛋白的性质及凝胶临界模型的建立  

Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions

作　　者：张晓亮 张毅[1] ZHANG Xiaoliang;ZHANG Yi(School of Textile Science and Engineering,Tiangong University,Tianjin 300387,China)

机构地区：[1]天津工业大学纺织科学与工程学院,天津300387

出　　处：《食品科学》2020年第24期16-21,共6页Food Science

基　　金：现代农业(兔)产业技术体系建设专项(CARS-43-E-2)。

摘　　要：采用酸法从兔皮中提取胶原蛋白,并对其结构和性能进行表征。结果表明:兔皮胶原蛋白(rabbit skin collagen,RSC)提取率为69.18%;氨基酸分析表明,RSC由18种氨基酸组成;紫外-可见光光谱和傅里叶变换红外光谱分析表明RSC具有I型胶原蛋白的特征;热变性分析表明RSC的变性温度为35.8℃。采用透析法制备兔皮胶原蛋白凝胶(RSC-gel)并通过流变学原理分析pH值、温度、质量浓度与凝胶形成的关系,发现胶原蛋白溶液的pH值和质量浓度与凝胶的形成呈正相关,而胶原溶液的温度与凝胶的形成呈负相关。通过多组试验并建立胶原蛋白溶液的pH值、温度、质量浓度的多元非线性数学模型结果表明,该模型的拟合度较高,可为胶原蛋白凝胶的形成提供理论基础。Collagen was extracted from rabbit skin by acetic acid,and its structure and properties were characterized.The results showed that the extraction yield of rabbit skin collagen(RSC)was 69.18%.Amino acid analysis showed that RSC was composed of 18 amino acids.UV and Fourier transform infrared spectroscopy(FTIR)analyses showed that RSC was characterized as type I collagen;thermal analysis showed that the denaturation temperature of RSC was 35.8℃.The RSC gel was prepared by dialysis method,the relationship of gel formation with pH,temperature,collagen concentration and was analyzed rheologically.It was found that the formation of gel was positively correlated with pH and collagen concentration,but was negatively correlated with temperature.After that,a number of experiments were carried out to establish a multivariate nonlinear model for storage and loss moduli versus pH,temperature and collagen concentration.The fitting degree of the model was good.This study can provide a theoretical basis for the formation of collagen gel.

关 键 词：兔皮胶原蛋白 胶原凝胶 流变学 数学模型 临界条件 

分 类 号：TS209[轻工技术与工程—食品科学]