鱼皮胶原蛋白的提取、特性及其应用研究进展  

Research Progress on Extraction, Properties and Application of Fish Skin Collagen

作　　者：窦容容 赵春青 李桂敏 颜子恒 亢春雨[1] DOU Rong-rong;ZHAO Chun-qing;LI Gui-min;YAN Zi-heng;KANG Chun-yu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Baoding Open University,Baoding 071001,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]保定开放大学,河北保定071001

出　　处：《食品研究与开发》2022年第9期212-218,共7页Food Research and Development

基　　金：河北省重点研发计划项目(21326703D);河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2018180206);河北农业大学食品加工学科群资助项目(2021-02)。

摘　　要：胶原蛋白是多细胞生物体中含量最多、分布最广的蛋白质,是维持人体健康的蛋白质之一。胶原蛋白因其独特的功能特性,被广泛应用于食品、化妆品、药品等多个领域。鱼皮是鱼类在加工过程中产生的副产物,鱼皮中蛋白质含量丰富,其中胶原蛋白在蛋白总量中占比较高。因此,鱼皮具有较高的经济价值和加工潜力。该文对鱼皮胶原蛋白的提取方法、胶原蛋白分子特性、研究现状及其应用进行了综合分析。Collagen is the most abundant and widely distributed protein in multicellular organisms,and it is one of the proteins that maintains human health.Due to its unique properties,collagen has been widely used in many fields such as food,cosmetics and medicine.Fish skin,a by-product in fish processing,is rich in proteins which are dominated by collagen.Therefore,fish skin has a high economic value and processing potential.The present paper comprehensively analyzed the extraction methods,molecular characteristics,research status and application of collagen from fish skin,which was of theoretical guiding significance for comprehensive processing and product development of fish.

关 键 词：鱼皮 胶原蛋白 提取 特性 应用 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]