摘要
以秘鲁鱿鱼皮为原料,通过单因素试验及响应面优化法得到秘鲁鱿鱼皮酸溶性胶原蛋白(acid soluble collagen,ASC)最佳提取工艺,并对ASC的理化特性进行研究。结果表明:最佳提取工艺为在4℃条件下,冰醋酸浓度0.47 mol/L、液料比24.5 mL/g,浸泡43 h后,ASC提取率为31.76%;紫外全波长扫描结果表明,所得ASC在231 nm波长处有最大吸收峰,符合Ⅰ型胶原蛋白特征;凝胶电泳分析表明,提取的ASC含有α1、α2和β链;拉曼光谱分析表明,所得ASC结构完整,三螺旋结构未受到破坏;ASC的相变温度为50.07℃。
The extraction of acid soluble collagen(ASC) from jumbo squid skin was optimized using one-factor-at-a-time method and response surface methodology(RSM). Physiochemical properties of ASC were analyzed. The results demonstrated that the optimum extraction conditions that provided the maximum yield of ASC(31.76%) were determined as 4 ℃, 0.47 mol/L, 24.5 mL/g and 43 h for temperature, acetic acid concentration solvent-to-solid ratio and extraction time,respectively. The results of UV full wavelength scanning indicated that ASC had a maximum absorption peak at 231 nm wavelength, which was typical of type-Ⅰ collagen. In addition, the result of gel electrophoresis showed ASC contained α1,α2 and β chains. Moreover, Raman spectral analysis illustrated that the structural integrity of ASC was intact without any damage to its triple helical structure. The phase transition temperature of ASC was determined to be 50.07 ℃.
作者
刘梦
LIU Meng(China Meat Food Research Center,Beijing 100068,China)
出处
《肉类研究》
北大核心
2020年第1期27-33,共7页
Meat Research
基金
“十三五”国家重点研发计划重点专项(2016YFD0400703-02)
关键词
秘鲁鱿鱼皮
酸溶性胶原蛋白
提取
蛋白特性
jumbo squid(Dosidicus gigas) skin
acid soluble collagen
extraction
protein characteristics
