摘要
测定了鱿鱼皮的基本组成成分,探索热水法、酸法和酶解法从鱿鱼皮中提取胶原蛋白的制备技术。结果表明,鱿鱼皮中含有丰富的蛋白质,粗蛋白含量为75.35%(干基),胶原蛋白的含量53.96%(干基),胶原蛋白占总蛋白的71.61%;热水法提取胶原蛋白的提取率为90.26%,酸法提取胶原蛋白的提取率为95.16%,胰蛋白酶和木瓜蛋白酶法提取胶原蛋白的提取率分别为95.16%和97.56%,木瓜蛋白酶酶解法的提取效果最好;木瓜蛋白酶酶解法的提取胶原蛋白的最佳条件是底物浓度1:20(g/mL),温度50℃、pH6.0、加酶量3200U/g、时间6h。
To explore the components of squid skin and extraction technique of collagen from squid skin.Prepa- ration methods of collagen from pretreated squid skin by hot water, acid and enzymatic hydrolysis were investi- gated, respectively.The results showed that squid skin had abundant protein, the content of crude protein in squid was 75.35 % （dry weight basis） and the content of collagen in squid skin was 53.96 % （dry weight basis）, collagen content in crude protein was 71.61%. The extraction yield of collagen was 90.26 % by hot water and 95.16 % by acid. The highest extraction yield of collagen was 97.56 % by papain enzymatic hydrolysis. The best condition of enzymatic hydrolysis was that E：S 1：20, temperature50 ℃, pH6.0, quantity of enzyme used was 3 200 U/g and time was 6 h by papain hydrolysis. The best preparation method of collagen from squid skin which had higher extraction yield was enzymatic hydrolysis with papain.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期59-64,共6页
Food Research and Development
关键词
鱿鱼皮
胶原蛋白
羟脯氨酸
酶解
提取
squid skin
collagen
hydroxyproline
enzymatic hydrolysis
extraction
作者简介
许庆陵（1965-），女（汉），高级实验师，研究方向：食物有效成分的分离与提取。
