摘要
利用水产加工废弃物研究了鳙鱼、鲈鱼、鲫鱼鱼皮胶原蛋白的氨基酸组成、粘度、凝胶强度、热变性温度(Td)等理化特性及其影响因素。结果表明,在0.1mol/L的乙酸溶液中鱼皮胶原蛋白溶液的粘度随着胶原蛋白浓度的增大而增大,随着温度的升高而下降。热水法提取鳙鱼、鲈鱼、鲫鱼鱼皮胶原蛋白的热变性温度分别为30℃,25℃,27℃。鱼皮胶原蛋白的凝胶强度则随着粘度、温度、pH值、外加介质等的变化而变化。
The Amino-acid composition, viscosity, gel strength, thermal denatured temperature(Td) of collagens from Aristichthys nobilis, latedabrax japonicus and Carassius auratus skin were studied. The results indicate that the viscosity of fish skin collagen in 0.1M HAc solution increases as the concentration of collagen is up, but decreases as the temperature of solution is up. The thermal denatured temperatures of hot-water extracting Aristichthys nobilis, latedabrax japonicus and Carassius auratus skin collagen were 30℃, 25℃and 27℃, respectively. The gel strength of fish skin collagen changes with the variation of the viscosity, temperature, pH, added substance, etc. The effects of pH, HCl and sucrose on the gel strength of Aristichthys nobilis, latedabrax japonicus and Carassius auratus skin collagen were also studied. The results show that change of pH and addition of NaCl or sucrose affects the gel strength of collagen significantly.
出处
《中国海洋大学学报（自然科学版）》
CAS
CSCD
北大核心
2005年第4期608-612,共5页
Periodical of Ocean University of China
基金
青岛市重点攻关项目(031HH12)资助
关键词
鱼皮胶原蛋白
理化特性
改性
fish skin collagen
physico-chemical characteristics
modification of gel strength
