摘要
为提高鱼骨胶原蛋白提取效率,在超声波辅助酸法的工艺条件下,采用单因素及正交试验研究齐口裂腹鱼骨胶原蛋白提取方法;采用SDS-PAGE电泳、紫外扫描、氨基酸分析、热变性温度测定分析分离纯化后的胶原蛋白。结果表明,超声波预处理显著提高了齐口裂腹鱼骨胶原蛋白提取得率,最优条件为:提取温度30~℃,液料比751(mL/g),超声波预处理时间20min,提取时间48h,该条件下胶原蛋白得率为6.91%,纯度为89.74%;SDS-PAGE结果显示,齐口裂腹鱼骨胶原蛋白由α1、α2和β链组成,属Ι型胶原蛋白的特征;紫外扫描结果显示,最大吸收峰的波长在220~232nm;齐口裂腹鱼骨胶原蛋白主要由甘氨酸组成,占总氨基酸含量的31.21%,热变性温度为31.4~℃。
The ultrasonic assisted acid extraction technology of collagen from Schizothorar prenanti bone was studied using univariate a nalysis and orthogona test to improve the extraction rate. The purified collagen was analyzed by the methods of polyacrylamide gel electrophoresis , ultraviolet spectroscopy, amino acid and denaturation temperature analysis. The results showed that ultrasonic pretreatment increased the collagen extraction rate significantly. The optimal extracting conditions were as followed: extracting temperature 30 ℃, ratio of, liquid-solid 75 : 1 (mL/g), time for pre treating by the ultrasonic 20 min, and extracted time. In the conditions, the collagen extraction ratio was 6.91% and the purity reached 89.74%. In addition, SDS-PAGE results suggested that the collagen was comprised of α1 ,α2 and β chain, which might be classified as type 1 colla gen. Maximum UV absorption wavelength of collagen was between 220-232 nm. Schizothorar Drenanti bone collagen contained high percentages of Gly (31. 21% of total amino acid), and its denaturation temperature was 31.4 ℃.
作者
严秋萍
邬应龙
李月娥
蒋艳
郭玉春
秦涛
YAN Qiu-ping ,WU Ying-long ,LI Yue-e ,JIANG Yan, GUO Yu-chun ,QIN Tao(College of Food Science, Sichuan Agricultural University, Ya 'an, Sichuan 625014, Chin)
出处
《食品与机械》
CSCD
北大核心
2017年第12期154-159,共6页
Food and Machinery
基金
四川农业大学"211"工程双支计划(2016)(编号:03571003)
关键词
鱼骨
胶原蛋白
超声波
酸法
特性
fishbone
collagen
ultrasonic
acid method
characteristics