基于不同提取方法的胶原蛋白理化性质的比较

摘要/Abstract

摘要： 摘要：本文以鮰鱼皮为原料，将碱法、盐法、热水法、酸法与酶法提取的胶原蛋白进行理化性质的比较，通过对不同胶原蛋白的氨基酸组成、紫外光谱扫描、傅里叶红外色谱、SDS-PAGE、热变性温度、扫描电镜以及流变学特性的研究，从分子结构到微观结构对胶原蛋白进行全面的解析和比较。结果表明：5种胶原蛋白的紫外与红外光谱都较为相似，为典型的胶原蛋白；碱法、水法、盐法、酸法和酶法提取的胶原的热变性温度分别为70℃、70℃、50℃、29.8℃和22℃；SDS-PAGE图谱显示酸、酶、水法提取胶原蛋白均属于Ⅰ型胶原蛋白且保留了较好蛋白结构，高效液相色谱显示碱法与盐法提取的胶原蛋白通过液相色谱分析中发现其为多肽的形式，从流变学特性研究可看出热水法提取胶原蛋白的凝胶稳定性最高。由此可见，不同的提取方法对胶原的氨基酸组成、流变性质、热变性温度以及微观结构均有不同的影响。

关键词: 鮰鱼, 胶原蛋白, 碱法, 盐法, 热水法, 理化性质

Abstract: Abstract: Collagens extracted by alkali, salt and water ways were compared with that by acid and pepsin ways on their chemical/structural properties (amino acid composition, thermo stability, molecular weight distribution and scanning electron microscope) and rheological characteristics. The results showed that all collagens presented the same UV spectrum with the absorption peak on 230nm; the SDS-PAGE indicated collagens extracted by acid, pepsin and water were belong to collagenⅠ, among them, and the differential scanning calorimeters of collagens by alkali, water, salt, acid, pepsin was 70℃,70℃,50℃,29.8℃,22℃ respectively.water-soluble collagen presented the highest gel stability;Therefore, there were different influences on the chemical/structural properties on collagens extracted by different ways.

Key words: Amiurus nebulosus, collagen, alkali, salt, water, physicochemical properties

中图分类号:

S986.1

温慧芳陈丽丽白春清赵利袁美兰杜雨芊. 基于不同提取方法的胶原蛋白理化性质的比较[J]. 食品科学, 0, (): 0-0.

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