骨胶原蛋白的制备及其在食品中应用的研究进展  

Research Progress on Preparation and Application in Food Industry of Bone Collagen

作　　者：武文霞 于同慧 朱祎 王庆玲[1] 卢士玲[1] 刘成江[2] 董娟[1] WU Wenxia;YU Tonghui;ZHU Yi;WANG Qingling;LU Shiling;LIU Chengjiang;DONG Juan(School of Food Science and Technology,Shihezi University,Shihezi 832000,China;Xinjiang Academy of Agricultural Reclamation Science,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]新疆农垦科学院,新疆石河子832000

出　　处：《食品工业科技》2022年第13期445-454,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31660480);兵团重点领域科技攻关项目(2020AB012)。

摘　　要：骨是动物屠宰后的主要副产物,富含胶原蛋白。本文首先介绍了骨胶原蛋白的制备过程(骨原料的预处理与骨胶原蛋白的提取、分离、纯化),然后从骨胶原蛋白的结构与性质等方面综述了其在食品中的应用(功能性食品和食品包装),旨在为高效利用骨胶原蛋白提供研究思路。Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw materials, extraction, isolation and purification of bone collagen, are introduced. Then its application in food industry including functional food and food packaging, are reviewed in this article from the aspects of structure and properties of bone collagen. This paper will provide ideas for the efficient utilization of animal bone collagen.

关 键 词：骨胶原蛋白 制备 食品工业 应用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]