食品工业科技2016，Vol.37Issue(11)：53-57,5.DOI:10.13386/j.issn1002-0306.2016.11.002
利用鲨鱼软骨制备钙螯合胶原肽及其性质的研究
Preparation and characterization of calcium-chelating collagen peptides from blue shark(Prionace glauca)cartilage
摘要
Abstract
The optimum enzymolysis condition of calcium-chelating collagen peptides from blue shark cartilage was investigated by single factor test and orthogonal test.The maximum calcium-chelating ability(1087.01 mg/100 g protein) was obtained at hydrolysis time of 1 h,enzyme dosage of 0.25％ and substrate concentration of 25 mg/mL In the obtained collagen peptides,about 84％ component was distributed with molecular weight below 5000 u,the content of glutamic acid and aspartic acid,and the content of hydrophobic amino acids were 17.07％ and 41.24％,respectively.However,the ratio of essential amino acids to total amino acids was 22.81％.Based on results of fourier transform infrared spectroscopy (FTIR)and scanning electron microscope (SEM),it was found that the microstructure of calcium-chelating collagen peptides,which not only had the characteristics of collagen but also contained chondroitin sulfate,was uniform compact.关键词
鲨鱼软骨/钙螯合胶原肽/酶解/氨基酸组成/分子量分布Key words
shark cartilage/calcium-chelating collagen peptides/enzymatic hydrolysis/amino acid composition/molecular weight distribution分类
轻工纺织引用本文复制引用
陈俊,李婷,张萌,翁武银..利用鲨鱼软骨制备钙螯合胶原肽及其性质的研究[J].食品工业科技,2016,37(11):53-57,5.基金项目
福建省杰出青年科学基金项目(2014J06013) （2014J06013）
福建省科技重点项目(2014Y0081) （2014Y0081）
厦门市科技计划项目(3502Z20131152). （3502Z20131152）
