榆耳胶原蛋白分离纯化及食品功能特性研究

Study on the Extraction and Food Functional Properties of Collagen from Gloeostereum incarnatum

通过CO2超临界萃取对榆耳进行脱脂处理后,用酸法、碱法、热水法三种常用方法提取榆耳胶原蛋白,经减压浓缩后,CaCl2脱糖,NH4Cl沉淀,盐溶,除杂,冻干等步骤获得榆耳胶原蛋白。通过测定其乳化能力指数、乳化稳定指数、吸水性、保水性、吸油性等研究其食品功能特性。结果标明酸法、碱法、热水法胶原蛋白提取率分别为59.6ug/mL、124.8ug/mL、87.0ug/mL;榆耳乳化能力指数EAI为0.041,乳化稳定指数ESI为24.4,吸水能力为0.224g/g,吸油能力为2.83mL/g。

In this paper, Gloeostereum/ncanuman was d with supercrifical carbon dioxide fluid extraction （ SFE - CO2）, then acid method, alkaline method and hot - water method was used to extract G/oeostereum/ncarna- turn collagen. The process included the vacuum concentration, deszation with Cacl2, precipitation with NH4C1, salt dissolution, impurity removal, and freeze drying. The food functional properties were studied by measuring emul- sifying ability index, emulsion stability index, water absorption, water retention and oil absorption. The results showed that the collagen extraction rates of acid method, alkali method and hot - water method were 59.6gg/mL, 124.8/.tg/mL, 87.0pg/mL, G/oeosterewn/ncamatwn emulsifying ability index （EAI） was 0.041, emulsifying stabili- ty index （ESI） was 24.4, water alorption capacity was 0.224 （g/g）, and oil absorption capacity was 2.83mL/g.