摘要
鳕鱼加工过程中鱼皮约占鳕鱼总重量的十分之一,其富含丰富的胶原蛋白。胶原蛋白具有支撑机体器官、保护组织等功能,同时也是组成细胞间质的重要功能蛋白质。从鳕鱼皮中提取胶原蛋白,不仅避免资源浪费,同时也减少环境污染。本文总结了近几年从鳕鱼皮中提取胶原蛋白常见的方法:热水法、碱法、盐法和酶法,并分析了各方法的特点。热水提取法破坏胶原蛋白结构使其隔膜作用、稳定作用及协助传输等作用减少;碱法提取由于产生消旋混合物,故较少使用此方法;盐法提取所得产物缺乏稳定性,不宜大规模生产;酶法提取成本低、效率高,使用广泛。由于胶原蛋白具有独特的三重螺旋结构、低免疫原性、生产成本低、可大规模生产和优良的生物降解性等优点,使得其在医药、食品、化妆品等领域应用广泛,具有极大的发展前景。
Cod skin accounts for one tenth of the total weight during the cod processing, which is rich in collagen. Collagen protein has an important function of supporting the body＇s organs, conservation organizations and the composition of mesenchymal cells. Extracting collagen from cod skin can not only avoid waste of resources, but also reduce environmental pollution. This paper summarized the common methods of extracting collagen from cod skin in recent years： hot water method, alkaline process, salt method and enzymatic method, and the characteristics of each method were analyzed. Extraction by hot water destroyed collagen structure to the extent that reduced the diaphragm function, stability, assist transmission, etc.; since the alkaline extraction produced a racemic mixture, it was less used; extracting by salt was not suitable for mass production by reason of lack of stability of the product; enzymatic extraction cost less with higher efficiency, so it was widely applied. Due to the unique triple helix structure, low immunogenicity, low production cost, mass production and excellent biodegradability, etc., collagen is widely used in the pharmaceutical, food, cosmetics and other areas, which has great prospects for development.
作者
张志胜
齐文聪
韩晴
陈晨
戎平
ZHANG Zhi-Sheng QI Wen-Cong HAN Qing CHEN Chen RONG Ping(College of food science and technology, Agricultural University of Hebei, Baoding 071000, China)
出处
《食品安全质量检测学报》
CAS
2016年第8期3228-3233,共6页
Journal of Food Safety and Quality
关键词
鳕鱼皮
胶原蛋白
提取方法
应用
cod skin
collagen
extraction method
application
