鳗鱼骨胶原纤维的氨基酸组成分析

鳗鱼骨是鳗鱼加工过程中的主要副产物之一,是胶原蛋白的丰富来源。本论文主要研究了鳗鱼骨胶原纤维中的氨基酸组成。研究结果表明:鳗鱼骨胶原蛋白胶原纤维中甘氨酸的含量为12.45%,约占总氨基酸的1/6;脯氨酸和羟脯氨酸的含量为22%,约占总氨基酸的1/4。精氨酸含量较高,为13.36%;鳗鱼骨胶原纤维中缺乏半胱氨酸、酪氨酸,两者含量分别为0.14%和0.37%;鳗鱼骨胶原纤维中必需氨基酸占总氨基酸的17.91%。

The eel bone is one of main byproduct in eel process,and is the rich sources of collagen. The amino acids components of eel bone collagen were studied in this article. The results showed that there were 12.45% Gly in eel bone collagen,account for 1/6 amino acids;and 22% Pro and Hyp in eel bone collagen,account for 1/4 amino acids. The concentration of Arg was higher,about 13.36%. There were short of Cys and Tyr in eel bone collagen,their concentration were 0.14% and 0.37% respectively. The content of essential amino acids in eel bone collagen was 17.91%.