食品科学

• 基础研究 • 上一篇    下一篇

基于不同提取方法的鮰鱼皮胶原蛋白理化性质的比较研究

温慧芳1,陈丽丽1,白春清1,赵 利1,*,袁美兰1,杜雨芊2   

  1. 1.江西科技师范大学生命科学学院,国家淡水鱼加工技术研发分中心,江西 南昌 330013;
    2.南昌市食品化妆品监督所,江西 南昌 330038
  • 出版日期:2016-01-15 发布日期:2016-01-15

Comparative Study on Physical and Chemical Properties of Collagens Obtained by Different Extraction Methodsfrom the Skin of the Chinese Longsnout Catfish Leiocassis longirostris

WEN Huifang1, CHEN Lili1, BAI Chunqing1, ZHAO Li1,*, YUAN Meilan1, DU Yuqian2   

  1. 1. National Research and Development Branch Center for Conventional Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China;
    2. Nanchang Food and Cosmetics Supervision Institution, Nanchang 330038, China
  • Online:2016-01-15 Published:2016-01-15

摘要:

本实验以鮰鱼皮为原料,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、傅里叶红外光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodiumdodecyl sulfate-polyacrylamide gelelectrophoresis,SDS-PAGE)、热变性温度、扫描电子显微镜图像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解析和比较。结果表明:5 种方法提取的胶原蛋白的紫外光谱与红外光谱都较为相似,为典型的胶原蛋白;碱法、热水法、盐法、酸法和酶法提取的胶原蛋白热变性温度分别为63.21、71.70、49.49、29.8、22 ℃;SDS-PAGE结果显示酸法、酶法、热水法提取的胶原蛋白均属于Ⅰ型胶原蛋白,且较好地保留了蛋白的结构;高效液相色谱显示碱法与盐法提取的胶原蛋白为多肽的形式;通过流变学特性研究发现,热水法提取的胶原蛋白凝胶稳定性最高。由此可见,不同的提取方法对胶原蛋白的氨基酸组成、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:

Collagens extracted from the skin of the Chinese longsnout catfish Leiocassis longirostris by alkali, salt, hot
water, acid and pepsin were comparatively evaluated for their chemical and structural properties (amino acid compositions,
thermo-stability, molecular weight distribution and scanning electron microscope) and rheological characteristics. The
results showed that all collagens presented similar UV spectrum with the absorption peak at 230 nm. SDS-PAGE indicated
collagens extracted by acid, pepsin and water belonged to collagen I with well-preserved structure. The denaturation
temperatures of collagens extracted by alkali, water, salt, acid and pepsin were 63.21, 71.70, 49.49, 29.8 and 22 ℃,
respectively. The salt-extractable collagen was polypeptides as analyzed by high-performance liquid chromatography
(HPLC). The water-soluble collagen from the fish skin presented the highest gel stability. Therefore, different extraction
methods could result in differences in the chemical and structural properties of fish skin collagens.

Key words: Leiocassis longirostris, collagen, alkali extraction, salt extraction, hot-water extraction, physicochemical properties

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