中国食品添加剂2024，Vol.35Issue(6)：70-76,7.DOI:10.19804/j.issn1006-2513.2024.6.009
脆肉罗非鱼皮胶原蛋白肽的性质研究
Study on properties of collagen peptides from crunchy tilapia skin
摘要
Abstract
Collagen peptides were extracted from skin of crunchy and normal tilapia,and their properties were compared by ultraviolet spectrum,fluorescence spectrum,scanning electron microscope and SDS-PAGE gel electrophoresis.The results showed that the contents of aromatic amino acids in collagen peptides of normal and crunchy tilapia skins were relatively high,with similar infrared spectrum characteristics.The absorption peaks were located in the amide A band(3419.84 cm-1),amide B band(2924.14 cm-1)and amide Ⅱ band(1554.15 cm-1),and there was a collagen peptide electrophoresis band at 25 KDa.Scanning electron microscopy results revealed that the collagen peptides of common tilapia skin were flaky and loose,while the collagen peptides of crispy tilapia skin were highly cross-linked and tightly arranged.The content of essential amino acids and total amino acids in the collagen peptide of crunchy tilapia skin were 37.61%and 292.35 mg/g,respectively,which were higher than those of normal tilapia skin collagen peptide.In addition,the denaturation temperature of collagen peptide from crunchy tilapia skin was 63.83℃,whereas that from normal tilapia skin was 60.67℃.The properties of collagen peptides from crunchy tilapia skin were more stable.This study provides a reference for the development and utilization of fish skin collagen peptides.关键词
脆肉罗非鱼/胶原蛋白肽/特性Key words
crunchy tilapia/collagen peptides/characteristic分类
轻工纺织引用本文复制引用
刘琳,胡清雨,郑佳楠,张业辉,焦文娟,佘文海,黄文..脆肉罗非鱼皮胶原蛋白肽的性质研究[J].中国食品添加剂,2024,35(6):70-76,7.基金项目
广东省重点研发计划项目(2021B0202060001) （2021B0202060001）
广东省基础与应用基础研究基金(2020A1515110263) （2020A1515110263）
国家自然科学基金青年项目(32101958) （32101958）
广州市农村科技特派员项目(20212100065) （20212100065）
广东省农业科学院科技人才引进专项资金项目(R2021YJ-YB3005) （R2021YJ-YB3005）
广东省天然产物绿色加工与产品安全重点实验室开发基金(202211) （202211）
广东省农业科学院协同创新中心(XT202303) （XT202303）
2020年青年导师制项目(R2020QD-041) （R2020QD-041）
