• 中国科技期刊卓越行动计划项目资助期刊
  • 中国精品科技期刊
  • EI
  • Scopus
  • CAB Abstracts
  • Global Health
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国科技核心期刊CSTPCD
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国开放获取期刊数据库COAJ
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

高透明度脱色鱿鱼皮胶原的制备工艺研究

廖妙飞, 付万冬, 杨会成, 张伟杰, 郑斌, 钟明杰

廖妙飞, 付万冬, 杨会成, 张伟杰, 郑斌, 钟明杰. 高透明度脱色鱿鱼皮胶原的制备工艺研究[J]. 食品工业科技, 2016, (24): 221-225. DOI: 10.13386/j.issn1002-0306.2016.24.034
引用本文: 廖妙飞, 付万冬, 杨会成, 张伟杰, 郑斌, 钟明杰. 高透明度脱色鱿鱼皮胶原的制备工艺研究[J]. 食品工业科技, 2016, (24): 221-225. DOI: 10.13386/j.issn1002-0306.2016.24.034
LIAO Miao-fei, FU Wan-dong, YANG Hui-cheng, ZHANG Wei-jie, ZHENG Bin, ZHONG Ming-jie. Study on preparation process of high degree transparency decolorization squid skin collagen[J]. Science and Technology of Food Industry, 2016, (24): 221-225. DOI: 10.13386/j.issn1002-0306.2016.24.034
Citation: LIAO Miao-fei, FU Wan-dong, YANG Hui-cheng, ZHANG Wei-jie, ZHENG Bin, ZHONG Ming-jie. Study on preparation process of high degree transparency decolorization squid skin collagen[J]. Science and Technology of Food Industry, 2016, (24): 221-225. DOI: 10.13386/j.issn1002-0306.2016.24.034

高透明度脱色鱿鱼皮胶原的制备工艺研究

基金项目: 

浙江省重大科技专项重大社会发展项目(2011C02003); 浙江省公益技术研究农业项目(2016C32081);

详细信息
    作者简介:

    廖妙飞(1984-),女,硕士,工程师,研究方向:海洋生物制品制备与利用,E-mail:miaofeiliao@163.com。;

    付万冬(1979-),男,博士,高级工程师,研究方向:海洋生物资源综合利用,E-mail:fuwandong@126.com。;

  • 中图分类号: TS254.9

Study on preparation process of high degree transparency decolorization squid skin collagen

  • 摘要: 为了提高鱿鱼皮胶原蛋白的透明度和应用价值,本文利用双氧水对鱿鱼皮胶原蛋白进行脱色工艺优化研究。酶解提取得到的鱿鱼皮胶原蛋白通过单因素实验和正交实验,以胶原蛋白回收率和胶原蛋白脱色率为指标,确定了最佳胶原蛋白回收和脱色工艺条件为双氧水浓度0.6%,p H8,温度65℃,脱色时间7 h。在最佳的蛋白回收和脱色工艺条件下,胶原蛋白的脱色率和蛋白回收率分别为78.76%和88.29%。因此,本研究所得胶原蛋白回收和脱色效果较好,具有潜在的应用前景 
    Abstract: In order to improve transparency degree and application value of squid skin collagen,this paper studied the process on using hydrogen peroxide oxidation to decolorize the pigment of squid skin collagen.With one- factor- at- a- time method and orthogonal experiment of the squid skin collagen obtained by enzymatic hydrolysis,the optimal protein recovery and decolorization process conditions of squid skin collagen were the concentration of hydrogen peroxide of 0.6%,p H value of 8.0,temperature of 65 ℃,and the reaction time of 7 h. Under the optimal protein recovery and decolorization process conditions,the decolorization rate and protein recovery rate of squid skin collagen were 78.76% and 88.29%,respectively.So,the results of this study had better collagen recovery and decolorization effect and had potential application prospects.
  • [1] 陈国梁,贺翠莲.胶原蛋白的研究进展[J].延安大学学报(自然科学版),2000,19(2):78-81.
    [2] 宋芹,陈封政,颜军,等.胶原蛋白研究进展[J].成都大学学报(自然科学版),2012,31(1):35-38.
    [3] 王学川,任龙芳,强涛涛.胶原蛋白的研究进展及其在化妆品应用[J].化学工业,2005,35(6):388-392.
    [4] 周倩,罗志刚,何小维.胶原蛋白的应用研究[J].现代食品科技,2008,24(3):285-289.
    [5]

    Kittiphattanabawona P,Benjakula S,Visessanguanb W,et al.Characterisation of acid-soluble collagen from skin and bone of bigeye snapper(Priacanthus tayenus)[J].Food Chemistry,2005,89(3):363-372.

    [6]

    Zhang Y,Liu WT,Lia GY,et al.Isolation and partial characterization of pepsin-soluble collagen from the skin of grass carp(Ctenopharyngodon idella)[J].Food Chemistry,2007,103(3):906-912.

    [7]

    Gómez-Guillén M C,Montero M P,Alemán A,et al.Contribution of Leu and Hyp residues to antioxidant and ACEinhibitory activities of peptide sequences isolated from squid gelatin hydrolysate[J].Food Chemistry,2011,125(2):334-341.

    [8]

    Lin L,Lv Shun,Li BF,et al.Angiotensin-I-converting enzyme(ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates[J].Food Chemistry,2012,131(1):225-230.

    [9]

    Alemán A,Gómez-Guillén M C,Montero P,et al.Identification of ACE-inhibitory peptides from squid skin collagen after in vitro gastrointestinal digestion[J].Food Research International,2013,54(1):790-795.

    [10]

    Veeruraj A,Arumugam M,Ajithkumar T,et al.Isolation and characterization of collagen from the outer skin of squid(Doryteuthis singhalensis)[J].Food Hydrocolloids,2015,43:708-716.

    [11]

    Nagai T,Suzuki N.Isolation of collagen from fish waste material-skin,bone and fins[J].Food Chemistry,2000,68(3):277-281.

    [12] 陈胜军,曾名勇,董士远.水产胶原蛋白及其活性肽的研究进展[J].水产科学,2004,23(6):44-46.
    [13] 郭瑶,曾名勇,崔文萱.水产胶原蛋白及胶原多肽的研究进展[J].水产科学,2006,25(2):101-104.
    [14]

    Bae I,Osatomi K,Yoshida A,et al.Biochemical properties of acid-soluble collagens extracted from the skins of under utilised fishes[J].Food Chemistry,2008,108(1):49-54.

    [15] 曾庆祝,许庆陵,郭恒斌.鱿鱼皮胶原蛋白的功能特性[J].水产学报,2009,33(1):139-144.
    [16] 秦玉青,刘承初,王慥.鱿鱼皮胶原蛋白的测定与回收[J].上海水产大学学报,2002,11(2):138-144.
    [17] 郭无瑕,胡建恩,王秀武,等.鱿鱼副产物的综合利用[J].精细与专用化学品,2006,14(18):6-8.
    [18] 马永均,秦乾安,陈小娥,等.鱿鱼加工副产物综合利用研究进展[J].渔业现代化,2008,35(4):62-65.
    [19] 林燕,王鸿飞,李和生,等.酶法水解鱿鱼皮制备多肽工艺的研究[J].食品工业科技,2011,32(3):204-207.
    [20] 许庆陵,郭恒斌,曾庆祝.鱿鱼皮胶原蛋白制备技术研究[J].科学研究,2008,29(9):59-64.
    [21] 王燕,付万冬,吴亮亮,等.鱿鱼皮胶原蛋白提取前处理的条件优化[J].饲料工业,2011,32(7):18-20.
    [22] 宋永相,孙谧,王海英,等.海洋活性胶原肽酶解液的脱色脱腥工艺[J].水产学报,2008,32(5):804-810.
    [23] 郭玉华,李钰金,吴新颖,等.鳕鱼皮胶原蛋白肽酶解液脱色脱腥工艺的研究[J].中国食品添加剂,2010(4):125-128.
    [24] 张雪,令狐青青,童晓倩,等.响应面法优化鱿鱼(Ommastrephes bartrami)皮胶原蛋白提取液脱色工艺[J].海洋与湖沼,2015,46(1):221-227.
    [25] 刘闪,刘培勇,刘良忠,等.鲟鱼皮胶原蛋白肽酶解液脱色工艺的研究[J].食品工业,2013(9):120-123.
    [26] 邓晓龙,高德友,胡建兰,等.罗非鱼鱼鳞胶原蛋白肽脱色工艺研究[J].福建农业科技,2015,11:30-33.
计量
  • 文章访问数:  297
  • HTML全文浏览量:  15
  • PDF下载量:  155
  • 被引次数: 0
出版历程
  • 收稿日期:  2016-06-12

目录

    /

    返回文章
    返回
    x 关闭 永久关闭