罗非鱼鳞明胶与胶原蛋白理化性质研究

对比分析陆生动物猪骨明胶和热水抽提鱼鳞明胶的部分理化性质,发现鱼鳞明胶和猪骨明胶具有基本相同的起泡性、乳化性和凝胶强度；SDS-PAGE电泳结果显示,热水法在100℃提取的鱼鳞明胶分子量在120～145 kDa之间,酸法提取的鱼鳞胶原蛋白条带较多,位于100～300 kDa之间,说明热水抽提使胶原蛋白的部分二级结构受到破坏,造成分子量降低,因而营养价值较低；经氨基酸自动分析仪测定鱼鳞明胶中16种氨基酸的组成,检测出15种氨基酸.其中甘氨酸的含量最高,超过20％,而酪氨酸未检出.说明鱼鳞胶原蛋白中必需的氨基酸匮乏,营养价值偏低.

Study on physicochemical properties of the tilapia fish-scale gelatin and collagen

Compared with the physicochemical properties of terrestrial animals pig bone gelatin and hot water extraction of fish-scale gelatin, the paper got the following conclusions： fish-scale gelatin and pig bone gelatin substantially have the same foaming properties, emulsion and gel strength; the SDS--PAGE electrophoresis result shows that the fish-scale gelatin acquired at 100℃ is in the span of 120 - 145 kDa, while the fish-scale gelatin acquired by acid method mostly lie between 100 -300 kDa, which Shows that the sub-structure is destroyed and the molecular weight is reduced. The measuring of 16 kinds of amino acids in the fish-scale gelatin is conduct by the auto analyzing device and 15 kinds are discovered. Among those the content of glycine is the highest, over 20%, while tyrosine acid is not detected, which shows that the essential amino acids is not enough in the fish-scale adhesive protein and it＇s nutrition value is low.