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不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性

蔡路昀 马帅 曹爱玲 李秀霞 张宇昊 赵国华 赵元晖 林洪 励建荣

食品科学2017,Vol.38Issue(11):52-58,7.
食品科学2017,Vol.38Issue(11):52-58,7.DOI:10.7506/spkx1002-6630-201711009

不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性

Extraction and Characterization of Collagens from Different Skins of Flounder (Pleuronichthys cornutus)

蔡路昀 1马帅 2曹爱玲 2李秀霞 3张宇昊 2赵国华 1赵元晖 1林洪 4励建荣4

作者信息

  • 1. 西南大学食品科学学院,重庆400715
  • 2. 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁省食品安全重点实验室,辽宁锦州 121013
  • 3. 萧山出入境检验检疫局,浙江杭州 311208
  • 4. 中国海洋大学食品科学与工程学院,山东青岛 266100
  • 折叠

摘要

Abstract

In this study,acid-soluble collagens were extracted from black and white skins of fresh flounder,and their physicochemical characteristics,emulsifying activity and emulsion stability were compared and analyzed.The structural characteristics were studied by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM).Additionally,solubility,rheological properties,isoelectdc point,emulsifying activity index and emulsion stability were also investigated.FTIR analysis proved the existence of amide A,amide B,amide Ⅰ,amide Ⅱ,and amide Ⅲ,confirming that the triple helical chain conformation of the two collagens was completely maintained.The SEM results indicated that both collagens showed a porous,evenly distributed network structure,which proved that the original structure of collagen fibers was basically maintained during the extraction process.The emulsifying activity index (EAI) of the black skin collagen was significantly lower than that of the white skin collagen (P < 0.05),which were (2.60 ± 0.53) and (7.30 ± 0.41) m2/g,respectively,while the emulsion stability index (ESI) of the former was significantly higher than that of the latter (P < 0.05),which were (49.12 ± 5.18) and (27.56 ± 4.91) min,respectively.These results showed that certain differences exist in physicochemical characteristics and functional properties of acid-soluble collagens from different flounder skins.

关键词

鲽鱼/鱼皮/酸溶性胶原蛋白/提取/理化特性

Key words

Pleuronichthys cornutus/fish skin/acid-soluble collagen/extraction/physicochemical characterization

分类

轻工纺织

引用本文复制引用

蔡路昀,马帅,曹爱玲,李秀霞,张宇昊,赵国华,赵元晖,林洪,励建荣..不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性[J].食品科学,2017,38(11):52-58,7.

基金项目

国家自然科学基金青年科学基金项目(31401478) (31401478)

中国博士后基金面上项目(2015M570760) (2015M570760)

“十二五”国家科技支撑计划项目(2012BAD29B06) (2012BAD29B06)

辽宁省自然科学基金项目(20170540006) (20170540006)

重庆市博士后特别资助项目(Xm2015021) (Xm2015021)

渤海大学研究生创新基金项目(071502224-48) (071502224-48)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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