食品科学 ›› 1997, Vol. 18 ›› Issue (11): 13-17.

• 食品科学 • 上一篇    下一篇

鲨鱼软骨的溶解性及其差示扫描量热分析的研究

 肖凯军,  银玉容,  郭祀远,  李琳, 蔡妙颜   

  1.  华南理工大学轻化所
  • 出版日期:1997-11-15 发布日期:2011-12-16

 XIAO  Kai-Jun,   Yin-Yu-Rong,   Guo-Si-Yuan,   Li-Lin, CAI  Miao-Yan   

  • Online:1997-11-15 Published:2011-12-16

摘要:  研究鲨鱼软骨在醋酸和氢氧化钠溶液中的溶解特性,并采用差示热扫描法分析经100℃热水、木瓜蛋白酶、醋酸和氢氧化钠溶液处理后鲨鱼软骨残留物的成分和热稳定性。结果表明:鲨鱼软骨较容易溶解在碱性溶液中;蒸气加压处理能提高鲨鱼软骨在醋酸溶液中的溶解度;鲨鱼软骨在40~132℃存在~个吸收峰,从230℃开始出现以360℃为峰高的放热峰.吸热峰可能主要由于胶原蛋白变性及其生物活性成分引起的,放热峰主要为糖蛋白分子断裂分解产生的。

关键词: 鲨鱼软骨, 溶解特性, 差示扫措描热分析

Abstract:  The solubility of shark cartilage in HAc and NaOH solution and their insoluble residues after being treated by boiling water, Papain, HAc and NaOH solutions and analyzed by Differential Scanning Calorimetry(DSC) were investigated. Shark carilage was more soluble in the NaOH sOlution than in the HAc solulion. The solubility of shark carttilage in the 40% HAc solutlon after being steam - cooked at 0.05 MPa pressure was increased to 34. 2% in comparison with that without being treated. The result of DSC showed that endothermal peak at 76~83℃mainly was due to the denaturation of collagen in the shark cartilage and carbohydratd protein greatly contributed the greatest cartilage and exothermal peak at about 360℃。

Key words:  , Shark cartilage Solubility Differential scanning calorimetry;