鱼类胶原蛋白及胶原活性多肽的研究进展.pdfVIP

China Food Additives 郭玉华, 刘扬瑞, 李钰金 (, 264309) : ( Collagen) , , , , 40% ~ 55% ( ), , , , : ; ; ; : S2023 : A : 1006- 2513( 2010) 03- 0175- 05 Progress in the study of co llagens and act ive pept ides in fish GUO Yuhua, LIU Yangru,i LI Yujin ( Group of aixiang, Rongcheng 264309) Abstract: Collagens are a polym eric protein and a protein fiber w ith filaments. Collagens can m aintain sk in strength and flexib ility. Because of its unique physiological function and physical and chem ical characteristics, collagens are w idely in value- added products such as m ed icine, food, and cosm etics. Extracting collagens or collagen peptides from aquatic products are a hotw orldw ide research top ic. In the fish ing industry, the com prehensive utilization of a quatic products has increasingly attracted attention. About 40% ~ 55% of the totalw eight of fish is waste ( including the head, sk in, fin, fish, fish bones and fish residues). Re- using these w aste to prepare collagens can not only protect the environment but also raise the value of aquatic products. he preparation m ethods, types, properties, re search progress, peptides from fish collagen protein hydrolysis and their applications w ere summ arized. he potential prospects of fish collagen w as also studied. K ey words: fish; collagen; activity; peptides , , , , [ 1] , : 2009- 04- 17 : ( 1982- ), , ,