选择不同提取剂制备斑点叉尾鮰鱼皮胶原蛋白的研究-食品科学.PDF

※工艺技术 食品科学 2008, Vol.29, No.09 321 鮰 吴 缇，陈舜胜 * （上海海洋大学食品学院，上海 200090) 选择不同提取剂对斑点叉尾鮰鱼皮胶原蛋白进行制备，并对胶原蛋白进行了部分定性研究。实验结果表 明，4 ℃条件下，鮰鱼鱼皮先用0.1mol/L NaOH 浸泡 6h 再用 2.5% NaCl 浸泡 6h ，比单独或同时使用NaOH 、NaCl 能更好的去除杂蛋白，用 10％的异丙醇溶液去除脂肪，用0.1mol/L 柠檬酸浸提 3d 能较好的提取胶原蛋白，无色 无味，提取率可达 34.67% 。获得的胶原蛋白中甘氨酸含量丰富，质量分数为21.19% ，其变性温度为50.2℃。SDS- PAGE 实验结果表明，提取的鮰鱼皮酸溶胶原具有较高的纯度，含有两条 α链，β链含量较高。鱼皮胶原蛋白溶 液具有较高的黏度，且随着蛋白浓度的增大而增大。 斑点叉尾鮰；鱼皮；胶原蛋白；提取剂；氨基酸；黏度；变性温度 Study on Different Extraction Methods of Collagen from Channel Catfish Skin with Different Solutions WU Ti ，CHEN Shun-sheng* ( College of Food Science, Shanghai Ocean University, Shanghai 200090, China) Abstract: In this study, different reagents were chosen to extract collagen from channel catfish skin and partial characteristics of the collagen were ivestigated. The results showed that under the condition of 4 ℃, soaking the fish skins with 0.1mol/L NaOH for 6 hfollowed by with 2.5% NaCl for 6 h, can remove non-collagens better than soaking with NaOH and NaCl alone or commonly.Then the fish skins are soaked with 10% butyl alcohol to remove lipids. Finally the skins are extracted to obtain collagen with 0.1 mol/L citric acid for 3 days. The extraction rate of collagen is 34.67% and the collagen is colorless and tasteless. The collagen contains more than 21.19% glycine, and its denaturation temperature is 50.2 ℃. SDSshowed that the collagen is composed of two a chains, and the content of b chain is higher. The collagen has high viscosity, which increases as the concentration of the collagen rising . Key words: channel catfish ； skin ；collagen ；extraction re