不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性

doi:10.7506/spkx1002-6630-201711009

食品科学 ›› 2017, Vol. 38 ›› Issue (11): 52-58.doi: 10.7506/spkx1002-6630-201711009

不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性

蔡路昀，马帅，曹爱玲，李秀霞，张宇昊，赵国华，赵元晖，林洪，励建荣

1.西南大学食品科学学院，重庆 400715；2.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁省食品安全重点实验室，辽宁锦州 121013；3.萧山出入境检验检疫局，浙江杭州 311208；4.中国海洋大学食品科学与工程学院，山东青岛 266100

出版日期:2017-06-15 发布日期:2017-06-19

Extraction and Characterization of Collagens from Different Skins of Flounder (Pleuronichthys cornutus)

CAI Luyun, MA Shuai, CAO Ailing, LI Xiuxia, ZHANG Yuhao, ZHAO Guohua, ZHAO Yuanhui, LIN Hong, LI Jianrong

1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Food Safety Key Laboratory of Liaoning Province,National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural andAquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;3. Xiaoshan Entry-Exit Inspection and Quarantine Bureau, Hangzhou 311208, China;4. College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China

Online:2017-06-15 Published:2017-06-19

摘要/Abstract

摘要： 以新鲜的鲽鱼黑皮和白皮为研究对象，从其中提取酸溶性胶原蛋白（acid-soluble collagens，ASC），并对其理化性质和乳化活性及乳化稳定性进行比较研究，为鲽鱼皮的开发利用提供一定的理论依据。通过傅里叶变换红外光谱（Fourier transform infrared spectroscopy，FTIR）技术和扫描电子显微镜（scanning electronmicroscopy，SEM）初步研究了黑皮和白皮ASC的结构特征；同时对其溶解性、流变学特性、等电点、乳化活性指数（emulsifying activity index，EAI）及乳化稳定性指数（emulsifying stability index，ESI）进行了研究。FTIR扫描结果表明，黑皮和白皮ASC都存在酰胺A、酰胺B、酰胺Ⅰ、酰胺Ⅱ、酰胺Ⅲ，均保持了胶原蛋白三维螺旋结构的完整性；SEM观察结果表明，黑皮和白皮ASC均呈现多空的网络结构，且分布比较均匀，说明酸法提取胶原蛋白的过程基本上保留了胶原纤维原有的空间网状结构。EAI及ESI结果表明，黑皮ASC的EAI明显低于白皮ASC（P＜0.05），分别为（2.60±0.53）、（7.30±0.41） m2/g，而黑皮ASC的ESI明显高于白皮ASC（P＜0.05），分别为（49.12±5.18）、（27.56±4.91） min。以上结果显示，从黑皮和白皮中提取的ASC的理化性质和功能特性存在一定的差异。

关键词: 鲽鱼, 鱼皮, 酸溶性胶原蛋白, 提取, 理化特性

Abstract: In this study, acid-soluble collagens were extracted from black and white skins of fresh flounder, and their physicochemical characteristics, emulsifying activity and emulsion stability were compared and analyzed. The structural characteristics were studied by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Additionally, solubility, rheological properties, isoelectric point, emulsifying activity index and emulsion stability were also investigated. FTIR analysis proved the existence of amide A, amide B, amide Ⅰ, amide Ⅱ, and amide Ⅲ, confirming that the triple helical chain conformation of the two collagens was completely maintained. The SEM results indicated that both collagens showed a porous, evenly distributed network structure, which proved that the original structure of collagen fibers was basically maintained during the extraction process. The emulsifying activity index (EAI) of the black skin collagen was significantly lower than that of the white skin collagen (P < 0.05), which were (2.60 ± 0.53) and (7.30 ± 0.41) m2/g, respectively, while the emulsion stability index (ESI) of the former was significantly higher than that of the latter (P < 0.05), which were (49.12 ± 5.18) and (27.56 ± 4.91) min, respectively. These results showed that certain differences exist in physicochemical characteristics and functional properties of acid-soluble collagens from different flounder skins.

Key words: Pleuronichthys cornutus, fish skin, acid-soluble collagen, extraction, physicochemical characterization

中图分类号:

TS254.9

蔡路昀，马帅，曹爱玲，李秀霞，张宇昊，赵国华，赵元晖，林洪，励建荣. 不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性[J]. 食品科学, 2017, 38(11): 52-58.

CAI Luyun, MA Shuai, CAO Ailing, LI Xiuxia, ZHANG Yuhao, ZHAO Guohua, ZHAO Yuanhui, LIN Hong, LI Jianrong. Extraction and Characterization of Collagens from Different Skins of Flounder (Pleuronichthys cornutus)[J]. FOOD SCIENCE, 2017, 38(11): 52-58.

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不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性

Extraction and Characterization of Collagens from Different Skins of Flounder (Pleuronichthys cornutus)

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