脆肉罗非鱼皮胶原蛋白肽的性质研究  

Study on properties of collagen peptides from crunchy tilapia skin

作　　者：刘琳 胡清雨 郑佳楠 张业辉[1] 焦文娟 佘文海 黄文 LIU Lin;HU Qingyu;ZHENG Jianan;ZHANG Yehui;JIAO Wenjuan;SHE Wenhai;HUANG Wen(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,KeyLaboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratoryof Agricultural Products Processing,Guangzhou 510610;Guangzhou Lushi Food Co.,Ltd.,Guangzhou 510820;Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510645)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广州510610 [2]广州禄仕食品有限公司,广州510820 [3]广东省农业科学院动物科学研究所,广州510645

出　　处：《中国食品添加剂》2024年第6期70-76,共7页China Food Additives

基　　金：广东省重点研发计划项目(2021B0202060001);广东省基础与应用基础研究基金(2020A1515110263);国家自然科学基金青年项目(32101958);广州市农村科技特派员项目(20212100065);广东省农业科学院科技人才引进专项资金项目(R2021YJ-YB3005);广东省天然产物绿色加工与产品安全重点实验室开发基金(202211);广东省农业科学院协同创新中心(XT202303);2020年青年导师制项目(R2020QD-041)。

摘　　要：提取脆肉罗非和普通罗非鱼皮中胶原蛋白肽,通过紫外光谱、荧光光谱、扫描电镜和SDS-PAGE凝胶电泳等方法对其性质进行对比研究。结果表明:普通和脆肉罗非鱼皮胶原蛋白肽中芳香族氨基酸含量均较高,红外光谱特征相似,吸收峰位于酰胺A带(3419.84 cm^(-1))、酰胺B带(2924.14 cm^(-1))和酰胺Ⅱ带(1554.15 cm^(-1)),且在25 KDa处有一条胶原蛋白肽电泳条带。扫描电镜结果发现普通罗非鱼皮胶原蛋白肽呈片状、较松散,而脆肉罗非鱼皮胶原蛋白肽交联度高、排列较紧密。脆肉罗非鱼皮胶原蛋白肽中人体必需氨基酸含量和氨基酸总量分别为37.61%和292.35 mg/g,均高于普通罗非鱼皮胶原蛋白肽。脆肉罗非鱼皮胶原蛋白肽的变性温度为63.83℃,普通罗非鱼皮胶原蛋白肽为60.67℃。脆肉罗非鱼皮胶原蛋白肽性质更为稳定。本研究可为鱼皮胶原蛋白肽的开发利用提供参考。Collagen peptides were extracted from skin of crunchy and normal tilapia,and their properties were compared by ultraviolet spectrum,fluorescence spectrum,scanning electron microscope and SDS-PAGE gel electrophoresis.The results showed that the contents of aromatic amino acids in collagen peptides of normal and crunchy tilapia skins were relatively high,with similar infrared spectrum characteristics.The absorption peaks were located in the amide A band(3419.84 cm^(-1)),amide B band(2924.14 cm^(-1))and amide II band(1554.15 cm^(-1)),and there was a collagen peptide electrophoresis band at 25 KDa.Scanning electron microscopy results revealed that the collagen peptides of common tilapia skin were flaky and loose,while the collagen peptides of crispy tilapia skin were highly cross-linked and tightly arranged.The content of essential amino acids and total amino acids in the collagen peptide of crunchy tilapia skin were 37.61%and 292.35 mg/g,respectively,which were higher than those of normal tilapia skin collagen peptide.In addition,the denaturation temperature of collagen peptide from crunchy tilapia skin was 63.83℃,whereas that from normal tilapia skin was 60.67℃.The properties of collagen peptides from crunchy tilapia skin were more stable.This study provides a reference for the development and utilization of fish skin collagen peptides.

关 键 词：脆肉罗非鱼 胶原蛋白肽 特性 

分 类 号：TS202[轻工技术与工程—食品科学]