食品工业科技2017，Vol.38Issue(18)：45-49,5.DOI:10.13386/j.issn1002-0306.2017.18.009
太湖白鱼中胶原蛋白的提取及其理化性质分析
Extraction and physicochemical properties of collagen from white fish of Taihu Lake (Erythroculter ilishaeformis)
摘要
Abstract
Collagens were extracted from the fin,scale,skin,muscle,bone and swim bladder of white fish at different pH.HPLC,SDS-PAGE,peptide mapping and DSC were used to investigate the compositions and physiochemical properties of the collagens,which were extracted from different parts of white fish.The results showed that,collagens could be more soluble in the acidic pH range from 3～4,while the solubility decreased under neutral and alkaline condition.Extraction ratios of collagens from skin and swim bladder were 18.80％ and 15.95％ respectively,which were higher than those of other white fish parts.Similar peptide maps of collagens extracted from different parts of white fish indicated that primary struuctures of these collagens were quite similar in terms of amino acid sequence.Nearly 1/3 of the total amino acid was Gly,and a high level of Pro and Hyp up to 154.2～199.0 residues/1000 residues.The collagens from all parts of white fish were comprised of two kinds α chains(cα1 and α2)and classified as type I collagens.The denaturation temperatures of these collagens were between 34.16～36.40 ℃.The collagens extracted from different parts of white fish had good similarity in composition,structure and physicochemical properties.关键词
太湖白鱼/胶原蛋白/氨基酸组成/理化性质Key words
white fish/collagen/amino acid composition/physicochemical properties分类
轻工纺织引用本文复制引用
王园园,张靓,周鹏..太湖白鱼中胶原蛋白的提取及其理化性质分析[J].食品工业科技,2017,38(18):45-49,5.基金项目
国家自然科学基金(30901123). （30901123）
