食品与发酵工业2024，Vol.50Issue(1)：219-224,6.DOI:10.13995/j.cnki.11-1802/ts.033471
乌鳢鱼皮中胶原蛋白的提取工艺及特性研究
Isolation and characterization of collagens from skin of snakehead fish
摘要
Abstract
In this research,collagen was extracted from the skin of snakehead fish by the combination of acetic acid and pepsin.The effects of acetic acid concentration,solid-liquid ratio,enzyme dosage,and extraction time on the extraction rate of collagen were investigated by single factor experiment and orthogonal test.Results showed that when the concentration of acetic acid was 0.5 mol/L,the addition of pepsin was 1％of the weight of fish skin,the extraction time was 48 h,and the solid-liquid ratio was 1∶70,the extraction rate of collagen reached 51.2％.The structure of collagen was tested by amino acid composition analysis,circular dichroism,and polyacrylamide gel elec-trophoresis.It was found that the collagen extracted by this method had typical type Ⅰ collagen characteristics,its 3-helix structure remained intact,and its molecular weight was about 340 kDa.The protein content of the final goods was more than 95％,the hydroxyproline content was more than 5％,and the ash content was less than 1％,which could be used in medical materials,cosmetics,functional foods and other fields.关键词
乌鳢鱼皮/醋酸/胶原蛋白/胃蛋白酶/提取Key words
snakehead skin/acetic acid/collagen/pepsin/isolation引用本文复制引用
温庆仕,陈柏杨,王松涛,童钰琴,温福丽,周精卫,陈勇..乌鳢鱼皮中胶原蛋白的提取工艺及特性研究[J].食品与发酵工业,2024,50(1):219-224,6.基金项目
第十五批江苏省"六大人才高峰"高层次人才项目(JNHB-154) （JNHB-154）
江苏省重点研发计划项目(BE2019001) （BE2019001）
