超声波对鱼皮中杂蛋白的除去效果和对鱼皮中纤维结构的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.11 超声波对鱼皮中杂蛋白的除去效果及对鱼皮中纤维 结构的影响 梁健华，朱志伟，陈竹兵 （华南理工大学轻工与食品学院，广东广州510640） 摘要：为避免传统搅拌除杂蛋白方法的高耗能、高耗溶剂、高耗时等缺陷，本研究探究了一种超声波辅助分离鱼皮中杂蛋白的 方法。采用杂蛋白的溶出量、胶原蛋白的迁出量、鱼皮中的纤维结构和后续胶原蛋白的得率及其结构等手段来表征不同超声波脉冲间 歇方式对鱼皮分离杂蛋白效果及对鱼皮胶原纤维结构及的影响。试验结果表明，采用超声工作3 s，2 s 间歇的超声波脉冲方式（HIU 3 s on ），在60 min 内，鱼皮中粗蛋白的溶出量为37.37 mg/g，而胶原蛋白的迁出量为0.63 mg/g。SEM 图像观察，经HIU3 s on 脉冲方式处 2 s off 2 s off 理后，鱼皮内部结构松散，鱼皮胶原纤维充分伸展，利于后续胶原蛋白的快速提取；且FT-IR 图像表明，鱼皮胶原纤维的酰胺键的位 置保持不变；经后续提取，胶原蛋白的得率最高，且其一级结构保持完整。 关键词：超声波；胶原蛋白；除杂处理；结构 文章篇号：1673-9078(2016)11-155-161 DOI: 10.13982/j.mfst.1673-9078.2016.11.024 Effects of HIU-aided Pretreatment of Crude Protein in Fish Skin: Separation and Structure LIANG Jian-hua, ZHU Zhi-wei, CHEN Zhu-bing (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Due to the larger consumption of energy, solvent, and pretreatment period during the conventional separation of crude protein in fish skin, a method of HIU-aided pretreatment of fish skin was provided. In order to reveal the effects of different ultrasonic pulses ways on fish skin and the structure of fish collagen fiber, five following parameters were investigated: total content of proteins removed, loss of collagen during the HIU pretreatment, structure of collagen fiber after the HIU pretreatment, subsequent extraction yield of collagen and SDS patterns of collagen. After pretreatment by the way of HIU3 s on for 60 min, the content of protein in fish skin removed was 37.37 mg/g without