鱿鱼皮胶原蛋白的制备及其特性研究  

Preparation Process and Characteristic of Collagen from Squid Skin

作　　者：何璐瑶 蔡金秀 马佳雯 曹少谦[1] 颜金鑫 戚向阳[1,2] HE Luyao;CAI Jinxiu;MA Jiawen;CAO Shaoqian;YAN Jinxin;QI Xiangyang(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]上海海洋大学食品学院,上海201306

出　　处：《食品科技》2023年第9期104-112,共9页Food Science and Technology

基　　金：浙江省基础公益研究计划项目(LGN22C200003);浙江省生物工程一流学科自设课题(ZS2023001);浙江省教育厅一般科研项目(Y202146900)。

摘　　要：为实现鱿鱼皮的高值化利用,文章对鱿鱼皮中杂蛋白和脂肪的脱除及其胶原蛋白提取工艺进行了优化,并通过紫外(Ultraviolet spectrum,UV)和红外光谱(Fourier transform infrared spectroscopy,FTIR)对其结构进行了探讨。结果表明,先用2.5 mol/L NaCl于料液比1:25(w/V)条件下处理24 h,再用15%异丙醇于料液比1:15(w/V)处理18 h可较好地脱除鱿鱼皮中杂蛋白和脂肪。在此基础上,鱿鱼皮用1.47 mol/L柠檬酸溶液于料液比1:136(w/V)条件下提取时间60 h,所制备胶原蛋白提取率及纯度分别为(11.63±0.11)%,91.28%。光谱分析表明所制备的胶原蛋白保持了完整的三螺旋结构,为典型胶原蛋白。In order to realize the high value utilization of squid skin,the optimal conditions of removal of non-collagen proteins and lipid from squid skin and the collagen extraction was researched,and the structure of extracted collagen was analyzed by ultraviolet spectrum(UV)and Fourier transform infrared spectroscopy(FTIR).The results showed that the removal effects of non-collagen protein and lipid from squid skin were better when the squid skin were firstly treated with 2.5 mol/L NaCl at solid-liquid ratio of 1:25(w/V)for 24 h,and then handled with 15%isopropanol at solid-liquid ratio of 1:15(w/V)for 18 h.On this basis,the pretreated squid skin were extracted with 1.47 mol/L citric acid at solid-liquid ratio 1:136(w/V)for 60 h,the extraction rate and purity of prepared collagen were(11.63±0.11)%and 91.28%respectively.Spectroscopy analysis confirmed that the prepared collagen were typical collagen,which had a triple helical structure.

关 键 词：鱿鱼皮 胶原蛋白 制备 特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]