金枪鱼皮胶原蛋白制备工艺和功能性质的研究

Study on the Preparation and Functional Properties of Tuna Fish Skin Collagen

本文以金枪鱼皮为研究对象,通过醋酸法和酶法的单因素试验制备金枪鱼皮酸溶性胶原蛋白(TASC)与金枪鱼皮酶溶性胶原蛋白(TPSC)的得率分别为28.4%、49.8%。采用差示扫描量热仪,动态流变仪等研究了2种方法制备的金枪鱼皮胶原蛋白功能特性,结果表明:2种胶原蛋白热稳定性均较好,酸性条件下溶解度高,NaCl、中性及碱性条件溶解度低,有较好的吸水性、吸油性、乳化性及乳化稳定性。与TASC相比,TPSC热变性温度(32.43℃)、热收缩温度(55.83℃)、热焓(21.56J/g)较高,且吸水性(2.84mL/g)、吸油性(3.99mL/g)、乳化性(31.6%)较高。

Tuna fish skin collagen was prepared by the yield of the single factor experiment of acid soluble method and enzyme soluble method, the yield were 28.4% and 49.8%, respectively. The functional properties of TASC and TPSC were studied by differential scanning calorimetry, dynamic rheometer. The results showed that, these two kinds of collagen exhibited good thermal stability and solubility in acid. The solubility in NaCl solution, neutral and alkaline solubility of these two kinds of collagen were weak. TASC and TPSC possessed better water absorption, oil absorption, emulsification and emulsion stability. Com pared with TASC, the thermal denaturation temperature （32.43℃）, heat shrinkable temperature （55.83℃） ,enthalpy（21.56J/g）,water absorption（2.84mL/g）, oil absorption （3.99mL/g）and emulsification （31.6%） of TPSC were higher.