海参胶原纤维形态及胶原蛋白理化性质研究_侯虎.pdf

DOI:10.13982/j.mfst.1673-9078.2013.07.001 现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.7 海参胶原纤维形态及胶原蛋白理化性质研究 侯虎，孙江，毛家楠，李倩倩，薛长湖 （中国海洋大学食品科学与工程学院，山东青岛 266003） 摘要：海参体壁除水分外主要成分是胶原蛋白，对其理化性质研究将为海参加工提供理论基础。本文以鲜活刺参为原料，通过 组织学方法分析了其体壁胶原纤维特征，采用胃蛋白酶促溶法提取海参胶原蛋白，并对其理化性质进行分析。研究表明，海参体壁中 以胶原纤维为主，呈网状排列，少见肌原纤维；海参胶原蛋白的紫外特征吸收峰位于235 nm 处，在 280 nm 附近吸收峰较小；傅立 叶红外光谱显示其保持三螺旋结构；聚丙烯酰胺凝胶电泳显示海参胶原蛋白分子组成为(α) ，且不含二硫键，α 链的分子量约为 135 1 3 1 kDa；氨基酸组成以甘氨酸含量最高（33.3% ），脯氨酸与羟脯氨酸含量为 16.4%，符合水产胶原蛋白特征；海参胶原蛋白热收缩温度 （Ts ）为67.56 ℃，高于狭鳕鱼皮胶原蛋白，海参热变性温度（Td ）为22.3 ℃，与狭鳕鱼皮胶原蛋白类似。 关键词：胶原蛋白；性质；热稳定性；结构；海参 文章篇号：1673-9078(2013)7-1491-1495 Collagen Fibers Morphology and Physical and Chemical Properties of Collagen of Sea Cucumber HOU Hu, SUN Jiang, MAO Jia-nan, LI Qian-qian, XUE Chang-hu (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China) Abstract: Collagen is the main component of sea cucumber body wall, and the study of its physical and chemical properties will provide theoretical basis for processing sea cucumber. The characteristics of collagen fibers of sea cucumber were analyzed by histological method and sea cucumber collagen was extracted by pepsin-solution method for analysis of their physical and chemical properties. Sea cucumber body wall was mainly composed of collagen fibers which exhibited reticular arrangement, and little myofibril was found. Ultraviolet-visible absorption spectra exhibited a maximum absorbance at 235 nm, but little absorbance ne