作　　者： ; ; ; ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品科学》 2014年第15期59-62,共4页

摘　　要： 以罗非鱼皮为研究对象,分析热水法提取、酸法提取及超声波辅助酶法提取对鱼皮胶原蛋白理化特性的影响。结果表明:3种提取方法所得胶原蛋白紫外光谱吸收特性峰在220~232 nm之间;提取方法对羟脯氨酸和脯氨酸含量影响差异不显著,但热水提取可显著提高鱼皮胶原蛋白的凝胶强度,酸法提取可显著提高鱼皮胶原蛋白的特性黏度;3种鱼皮胶原蛋白的变性温度都在31℃附近,提取方法对变性温度影响差异不显著;热水法提取胶原蛋白的等电点(pI 5.9)低于其他方法所得胶原蛋白(pI 7附近)。 The purpose of this work is to compare the physico-chemical properties of collagen extracted from tilapia skin by different methods, hot water extraction, acid extraction and ultrasonic-assisted enzymatic extraction. The collagens exhibited distinctive absorption peaks in the wavelength range of 220–232 nm. There was no significant difference in the contents of hydroxyproline or praline. Gel strength of collagen extracted with hot water was higher than that from other extraction methods, while intrinsic viscosity of collagen extracted with citric acid was the highest. The denaturalization temperature of tilapia skin collagen was about 31 ℃ regardless of extraction methods. The isoelectric point(pI 5.9) of collagen extracted with hot water was lower than that(pI 7) of collagens extracted by other methods.

关 键 词： 罗非鱼皮 胶原蛋白 提取 理化特性

领　　域： [轻工技术与工程] [轻工技术与工程]