CAJ | 학술논문

以罗非鱼皮为原料,探讨不同酸处理对鱼皮明胶蛋白质提取率、羟脯氨酸含量、蛋白质组成和黏度的影响.实验结果表明,鱼皮明胶蛋白质的提取率受溶液中氢离子浓度的影响很大,乙酸、柠檬酸和盐酸处理的鱼皮蛋白质提取率分别为13.50%～20.55%,10.52%～20.01%和4.32%～20.86%.优化3种酸的处理条件,得到最高的蛋白质提取率和羟脯氨酸含量较为接近,但对应的黏度不同.凝胶电泳结果表明,明胶中主要含α-链和β-链,α-链含量高的明胶有更好的黏度特性.
이라비어피위원료,탐토불동산처리대어피명효단백질제취솔、간포안산함량、단백질조성화점도적영향.실험결과표명,어피명효단백질적제취솔수용액중경리자농도적영향흔대,을산、저몽산화염산처리적어피단백질제취솔분별위13.50%～20.55%,10.52%～20.01%화4.32%～20.86%.우화3충산적처리조건,득도최고적단백질제취솔화간포안산함량교위접근,단대응적점도불동.응효전영결과표명,명효중주요함α-련화β-련,α-련함량고적명효유경호적점도특성.
The influence of different acid treatment on protein yield（PY）,hydroxyproline（HYP） content,protein distribution and viscosity of fish gelatin was investigated in this paper.The results showed that proton concentration greatly affected the gelatin extraction rate.The protein yield of acetic acid,citric acid and HCl were 13.50%～20.55%,10.52%～20.01% and 4.32%～20.86%,respectively.The highest protein yield and hydroxyproline content using the three acids were similar,while the corresponding viscosity was different.Gel electrophoresis results showed that the extracted gelatin contained mostly α-chains and β-chains,and the gelatin with more α-chains showed better viscosity properties.