食品与发酵工业2024，Vol.50Issue(9)：210-218,9.DOI:10.13995/j.cnki.11-1802/ts.038350
不同方法提取红鳍笛鲷鱼鳞胶原蛋白的结构和理化特性研究
Characterization of collagens from scale of Lutjanus erythropterus by different extraction methods
摘要
Abstract
To explore the impact of various extraction techniques on the physicochemical properties of collagen in Lutjanus erythropter-us scales,acid-soluble collagen(ASC),pepsin-soluble collagen(PSC),and hot water-soluble collagen(HSC)were extracted.The ex-traction rates,yields,and purities of the three methods were compared and analyzed.The amino acid composition,molecular weight,sec-ondary structure,Zeta potential,solubility,and microstructure of both collagens were evaluated.The findings revealed that the highest col-lagen extraction rate was achieved using the hot water method(45.25％),followed by the pepsin method.The imide acid content of HSC,ASC,and PSC was 18.28％,17.54％,and 18.30％,respectively.All collagens were identified as type Ⅰ collagen,consisting of two a chains(αl and α2).ASC exhibited a higher β chain content than PSC,while both HSC and PSC lacked the γ band.ASC and PSC dis-played similar IR spectra and maintained the intact triple helix structure,whereas hot water extraction resulted in triple helix degradation.Zeta potential analysis revealed a net charge of zero for HSC,ASC,and PSC within the pH range of 5-6.ASC and PSC exhibited high solubility within a neutral to alkaline pH range(5-11).Scanning electron microscope results illustrated that ASC possessed a disordered fibrous structure,PSC had a dense porous network structure,and HSC appeared primarily laminar.Although all three extraction methods yielded type 1 collagen,their structural and physicochemical attributes differed.Therefore,specific collagen extraction methods can be se-lected to develop diverse products based on specific requirements.关键词
红鳍笛鲷/鱼鳞/胶原蛋白/理化性质/结构表征Key words
Lutjanus erythropterus/scale/collagen/physicochemical properties/structural characterization引用本文复制引用
黄家宝,邓旗,薛梦凡,任雪婷,吴雨盈,孙力军,房志家,温婉宁..不同方法提取红鳍笛鲷鱼鳞胶原蛋白的结构和理化特性研究[J].食品与发酵工业,2024,50(9):210-218,9.基金项目
国家自然科学基金青年科学基金项目(32302186) （32302186）
