作　　者： ; (张俊杰）;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品与发酵工业》 2004年第4期40-43,共4页

摘　　要： 研究了鱼鳞盐酸法脱钙过程中胶原蛋白的变化 ,经过和脱除液中总蛋白的比较可以看出 :当脱除液中盐酸浓度 <0 0 8mol/L时 ,胶原蛋白和总蛋白溶出具有同样的规律 ,即随着酸度的增加而增加 ;当盐酸的浓度 >0 1mol/L时 ,胶原蛋白溶出随着酸度的增加而降低 ,总蛋白仍然随着酸度的增加而增加 ,盐酸浓度为 0 0 8～ 0 1mol/L范围时 ,脱钙液中羟脯氨酸含量最高 ,胶原蛋白溶出最多。 The changes of collagen and total protein content in Hydrochloric acid solution used as decalcium agent of fish scale were studied.The results showed that the stripping of collagen and total protein had different behavior in that the stripped amount of collagen had positive correlations with the concentration of hydrochloric acid when hydrochloric acid concentration was below 0.1?mol/L, while negative correlation were when the concentration of hydrochloric acid was over 0.1?mol/L, although the amount of total protein always increased with the growth of acid degree

关 键 词： 鱼鳞 盐酸法 脱钙 胶原蛋白含量 总蛋白

领　　域： [轻工技术与工程] [轻工技术与工程]