鱼皮胶原蛋白提取方法研究及其在食品中的应用  

Research progress on extraction methods of fish skin collagen and its application in food industry

作　　者：周瑞 陈舜胜 ZHOU Rui;CHEN Shunsheng(College of Food Science and Technology,Shanghai Ocean University,Shanghai Engineering Research Center of Aquatic-product Processing&Preservation,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《上海农业学报》2021年第1期129-135,共7页Acta Agriculturae Shanghai

基　　金：国家重点研发计划项目(2017YFD0400105-02);“上海市高校知识服务平台”项目(ZF1206)。

摘　　要：胶原蛋白具有良好的理化特性和生理活性,广泛存在于有机体各组织,是构成生命体的基础性蛋白之一。因鱼皮中胶原蛋白的高含有量和可取代陆生动物胶原蛋白的安全性,鱼皮胶原蛋白引起人们广泛关注。为了使鱼皮得到有效利用,扩大鱼皮胶原蛋白的应用范围,基于目前水产品副产物胶原蛋白的研究现状,综述了鱼皮胶原蛋白的三螺旋结构、特性、提取方法、分离纯化、脱腥和应用,重点介绍了胶原蛋白的提取方法和在食品方面的应用。根据不同提取方法的优缺点、提取液特性,选用相应提取方法,可使鱼皮得到高效利用。Collagen has excellent physical and chemical properties and physiological activity function,it is widely distributed in various tissues of living organisms and is one of the basic proteins that constitute living organisms.Because of the high content of collagen in fish skin and security,which can replace terrestrial animals,fish skin collagen has attracted people’s attention.In order to make effective use of fish skin and expand the application range of fish skin collagen,based on the current research status of aquatic by-product collagen,this paper reviews the triple-helical structure,characteristics,extraction method,separation and purification,and dislocation of fish skin collagen and its application.The characteristics of collagen and its application in food,medical,chemical and other fields are hot topics.This paper focuses on the extraction methods of collagen and its application in food,and compares different extraction methods.According to the advantages and disadvantages of different extraction methods and the characteristics of the extract,the corresponding extraction method is selected to make the fish skin be used efficiently.

关 键 词：鱼皮 胶原蛋白 提取 食品产业 应用 

分 类 号：S985[农业科学—捕捞与储运] TS254.9[农业科学—水产科学]