水解胶原蛋白的溶解性和乳化性研究

Study on Functional Properties of Collagen from Hideoffal

采用复合酶从皮边角余料中提取得到分子量分布在 4.2× 10 4 ～ 8.5× 10 4 的水解胶原蛋白样品 ,对其溶解性和乳化性进行了系统研究。结果发现 ,水解胶原蛋白的溶解度随 pH值与等电点的差值的绝对值增加而增加 ,但即使等电点时 ,也高达 91.4%;在低于 2 0℃时 ,其溶解度随温度的升高而增大 ,在 2 0～ 6 0℃内 ,其溶解度高达 10 0 %,故水解胶原蛋白水溶性好 ,使用酸度和温度范围宽。水解胶原蛋白的乳化能力和乳化稳定性都随其浓度增加而增大 ,但浓度越大 ,乳化能力和乳化稳定性增大幅度越小 ;酸、碱性溶液中水解胶原蛋白都有较高乳化能力和乳化稳定性 ,碱性环境的乳化能力略高于酸性环境 ,而乳化稳定性却在酸性环境中更高。在等电点附近 ,乳化能力和乳化稳定性最差 ;水解胶原蛋白的乳化能力和乳化稳定性先随NaCl浓度升高而增大 ,但当NaCl浓度达到一定值时 ,胶原蛋白的乳化能力和乳化稳定性又随NaCl浓度升高而减小。实验还发现浓度达 5 %以上时 ,溶液 pH值 ,外加电解质的量对其乳化能力和乳化稳定性几乎无影响。

In this paper, a systemic study was done on the dissolubility and emulsibility stability of one hydrolytic collagen extracted from hide offal by an enzymatic method. The results indicated that this collagen had an excellent dissolubility which increased with the absolute difference between solution pH and its pI and with the temperature lower than 20 ℃. The dissolubility value was determined as 100% at temperatures from 20 to 60 ℃, and up to 91.4% even if at its pI point. Besides, it was found that the emulsifibility and emulsification stability were influenced by the concentrations of both the collagen and electrolyte and the solution pH value. They were increased with the rise of contents of the collagen and the electrolyte within a lower concentration range. The emulsifibility and emulsification stability of this collagen showed higher at both higher and lower pH values. However, when the electrolyte content in solution, was up to a certain value, they decreased with the increase of electrolyte concentration. But these two indexes were the smallest at its pI point. When the increase of the electrolyte was up to 5%, the electrolyte had no effect on these two indexes.