海参胶原纤维形态和胶原蛋白理化性质研究.PDFVIP

现代食品科技 Modern Food S cience 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 p roperties 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 near to 280 nm. FT-IR demonstrated the existence of triplehelix structure. SDSpattern showed that the structure of sea cucumber collagen was (α ) which was absence of disulphide bonds, and the