摘要
以新鲜的鲽鱼黑皮和白皮为研究对象,从其中提取酸溶性胶原蛋白(acid-soluble collagens,ASC),并对其理化性质和乳化活性及乳化稳定性进行比较研究,为鲽鱼皮的开发利用提供一定的理论依据。通过傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)技术和扫描电子显微镜(scanning electron microscopy,SEM)初步研究了黑皮和白皮ASC的结构特征;同时对其溶解性、流变学特性、等电点、乳化活性指数(emulsifying activity index,EAI)及乳化稳定性指数(emulsifying stability index,ESI)进行了研究。FTIR扫描结果表明,黑皮和白皮ASC都存在酰胺A、酰胺B、酰胺Ⅰ、酰胺Ⅱ、酰胺Ⅲ,均保持了胶原蛋白三维螺旋结构的完整性;SEM观察结果表明,黑皮和白皮ASC均呈现多空的网络结构,且分布比较均匀,说明酸法提取胶原蛋白的过程基本上保留了胶原纤维原有的空间网状结构。EAI及ESI结果表明,黑皮ASC的EAI明显低于白皮ASC(P<0.05),分别为(2.60±0.53)、(7.30±0.41)m^2/g,而黑皮ASC的ESI明显高于白皮ASC(P<0.05),分别为(49.12±5.18)、(27.56±4.91)min。以上结果显示,从黑皮和白皮中提取的ASC的理化性质和功能特性存在一定的差异。
In this study,acid-soluble collagens were extracted from black and white skins of fresh flounder,and theirphysicochemical characteristics,emulsifying activity and emulsion stability were compared and analyzed.The structuralcharacteristics were studied by Fourier transform infrared spectroscopy(FTIR)and scanning electron microscopy(SEM).Additionally,solubility,rheological properties,isoelectric point,emulsifying activity index and emulsion stability were alsoinvestigated.FTIR analysis proved the existence of amide A,amide B,amideⅠ,amideⅡ,and amideⅢ,confirming thatthe triple helical chain conformation of the two collagens was completely maintained.The SEM results indicated that bothcollagens showed a porous,evenly distributed network structure,which proved that the original structure of collagen fiberswas basically maintained during the extraction process.The emulsifying activity index(EAI)of the black skin collagenwas significantly lower than that of the white skin collagen(P<0.05),which were(2.60±0.53)and(7.30±0.41)m2/g,respectively,while the emulsion stability index(ESI)of the former was significantly higher than that of the latter(P<0.05),which were(49.12±5.18)and(27.56±4.91)min,respectively.These results showed that certain differencesexist in physicochemical characteristics and functional properties of acid-soluble collagens from different flounder skins.
作者
蔡路昀
马帅
曹爱玲
李秀霞
张宇昊
赵国华
赵元晖
林洪
励建荣
CAI Luyun;MA Shuai;CAO Ailing;LI Xiuxia;ZHANG Yuhao;ZHAO Guohua;ZHAO Yuanhui;LIN Hong;LI Jianrong(College of Food Science, Southwest University, Chongqing 400715, China;Food Safety Key Laboratory of Liaoning Province,National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;Xiaoshan Entry-Exit Inspection and Quarantine Bureau, Hangzhou 311208, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第11期52-58,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31401478)
中国博士后基金面上项目(2015M570760)
“十二五”国家科技支撑计划项目(2012BAD29B06)
辽宁省自然科学基金项目(20170540006)
重庆市博士后特别资助项目(Xm2015021)
渤海大学研究生创新基金项目(071502224-48)
关键词
鲽鱼
鱼皮
酸溶性胶原蛋白
提取
理化特性
Pleuronichthys cornutus
fish skin
acid-soluble collagen
extraction
physicochemical characterization
