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1.
斑点叉尾鮰鱼骨胶原蛋白的提取与特性研究   总被引:4,自引:1,他引:3  
选择不同提取剂对斑点叉尾鮰鱼骨胶原蛋白进行提取,并对胶原蛋白进行了部分定性研究.实验结果表明,在4℃条件下,鮰鱼鱼骨先用0.1moL/L的NaOH浸泡6h,再用2.5%NaCl浸泡6h,比单独或同时使用NaOH、NaCl能更好地去除杂蛋白,用10%的异丙醇溶液去除脂肪,0.1moL/L的柠檬酸浸提3d能较好地提取胶原蛋白,无色无味,提取率可这11.87%.粗提液再经盐析、透析,可得到纯度较高的胶原蛋白制品.鱼骨胶原蛋白溶液的粘度随着蛋白浓度的增大而增大,其变性温度为33.9℃.SDS-PAGE实验结果表明,提取的鮰鱼骨胶原具有较高的纯度,含有两条α链,β链含量较高.  相似文献   

2.
鲨鱼鱼皮、鱼骨胶原蛋白的纯化及其特性的初步研究   总被引:18,自引:0,他引:18  
胶原蛋白有许多优良性质且用途广泛。水产动物下脚料如皮、骨、鳍等含丰富的胶原蛋白。本文研究了灰星鲨鱼皮、骨胶原蛋白的提取及纯化方法。SDS-PAGE电泳分析结果显示,所提取的胶原蛋白纯度均较高。通过酶解性质的研究发现:灰星鲨鱼皮、骨胶原蛋白均可被胰蛋白酶和蛋白酶K水解,水解产物相对分子质量大小各异,成分复杂。酶解蛋白图谱结果提示:鲨鱼皮、骨胶原蛋白一级结构相近。氨基酸组成分析表明,灰星鲨鱼皮及骨胶原蛋白中,甘氨酸含量最高,其余依次是丙氨酸、谷氨酸和精氨酸。  相似文献   

3.
罗非鱼骨胶原蛋白质的提取及其性质   总被引:1,自引:0,他引:1       下载免费PDF全文
为充分利用鱼片加工废弃物鱼骨中的胶原蛋白质,采用单因素以及正交实验法,研究胃蛋白酶在酸性介质条件下提取罗非鱼骨胶原蛋白质的最佳工艺,精制后的胶原蛋白质采用SDSPAGE电泳、紫外及傅立叶变换红外扫描,圆二色检测,氨基酸分析,热变性温度测定等方法 ,分析胶原蛋白质的理化性质。结果显示:乳酸溶液p H 2.6,温度30℃,料液比1∶30(g/mL),加酶量200U/g,提取时间24h,此工艺条件下的粗胶原蛋白质提取率达到70.28%,得率为12.76%;罗非鱼骨胶原蛋白质含有2条α链和1条β链,属于典型的I型胶原蛋白质;罗非鱼骨胶原蛋白质的主要氨基酸为甘氨酸、脯氨酸、羟脯氨酸、谷氨酸和丙氨酸;罗非鱼骨胶原蛋白质的热变性温度为34.5℃。研究表明,采用胃蛋白酶提取鱼骨胶原蛋白质,提取率和纯度均较高。  相似文献   

4.
《肉类研究》2015,(3):22
<正>胶原蛋白拥有独特的右手三倍超螺旋结构,是脊椎动物和无脊椎动物的主要结构蛋白,广泛应用于食品、医药和化妆品工业中。鱼是很好的提取胶原蛋白的原料,鱼加工过程中的副产品如鱼皮、鱼鳞、鱼骨和鱼鳔是潜在的胶原蛋白替代原料。但是不同的鱼,受其生存环境温度的影响,其胶原蛋白在制备过程中的热敏性可能会有差异。中国科学家研究了从草鱼鱼皮中获取酸溶性胶原蛋白(ASC)时碱预处理和酸提取的条件。采用碱预处理可  相似文献   

5.
为提高鱼骨胶原蛋白提取效率,在超声波辅助酸法的工艺条件下,采用单因素及正交试验研究齐口裂腹鱼骨胶原蛋白提取方法;采用SDS-PAGE电泳、紫外扫描、氨基酸分析、热变性温度测定分析分离纯化后的胶原蛋白。结果表明,超声波预处理显著提高了齐口裂腹鱼骨胶原蛋白提取得率,最优条件为:提取温度30~℃,液料比751(mL/g),超声波预处理时间20min,提取时间48h,该条件下胶原蛋白得率为6.91%,纯度为89.74%;SDS-PAGE结果显示,齐口裂腹鱼骨胶原蛋白由α1、α2和β链组成,属Ι型胶原蛋白的特征;紫外扫描结果显示,最大吸收峰的波长在220~232nm;齐口裂腹鱼骨胶原蛋白主要由甘氨酸组成,占总氨基酸含量的31.21%,热变性温度为31.4~℃。  相似文献   

6.
以鲢鱼鱼皮和鱼骨为原料,分别采用酸法和酶法从中提取酸溶性胶原蛋白(ASC)和酶溶性胶原蛋白(PSC),探讨其在氨基酸组成、等电点、热变性温度及黏度等方面的差异。结果表明:4种不同类型的胶原蛋白的紫外光谱扫描结果较为类似,在230 nm波长处均出现最大吸收峰,在280 nm波长处吸收峰不明显,氨基酸组成和比例大体类似,均符合Ⅰ型胶原蛋白的特征。鱼皮ASC、鱼皮PSC、鱼骨ASC、鱼骨PSC的热变性温度分别为30.5,31.7,31.2,32.1℃,等电点均在6.7左右。胶原蛋白的黏度随蛋白质量浓度的增加而增加;随Na Cl含量的增加而降低;p H值对胶原蛋白的黏度影响较大,在等电点附近时黏度最低,p H 3时黏度最大。  相似文献   

7.
以采肉剩余的鲢鱼中骨酶解制得的蛋白肽和鱼骨粉为原料制备鱼骨粉-鱼蛋白酶解物混合物,以Wistar雄性大鼠为动物实验模型,用钙表观吸收率、钙存留率、股骨生物力学指标和骨密度等指标检测鱼骨粉粒径对鱼骨粉-鱼蛋白酶解物混合物中钙生物利用率的影响。结果表明:在相同钙摄入量下饲喂不同粒径鱼骨粉-鱼蛋白酶解物混合物的大鼠其体质量、肝体比、脾体比、肾体比无明显差异(P>0.05),但其钙表观吸收率、钙存留率、大鼠股骨生物力学性质、骨密度等指标有显著差异(P<0.05)。添加小粒径鱼骨粉(d≤74 μm)的鱼骨粉-鱼蛋白酶解物混合物各项评价指标均显著高于其他实验组和碳酸钙对照组及低钙对照组,其钙表观吸收率为(47.84±3.90)%,钙存留率为(44.94±3.01)%,骨钙含量为(24.18±0.01)%,能量吸收为(7.52±0.48)kg·mm,其钙生物利用率最高。  相似文献   

8.
鲢鱼皮胶原蛋白的提取及性质分析   总被引:1,自引:0,他引:1  
通过热水浸提,醋酸酸提及胃蛋白酶促提从鲢鱼皮中提取得到水溶性胶原蛋白(RSC),酸溶性胶原蛋白(ASC)和酶溶性胶原蛋白(PSC),并分析其部分性质。鲢鱼皮中RSC,ASC和PSC的得率以湿基计分别为13.2%,11.8%和13.6%;RSC,ASC和PSC的紫外光谱分析表明,其最大吸收峰都接近231 nm,但在280 nm处的吸收很小;傅立叶变换红外光谱结果表明鲢鱼皮胶原蛋白具有特殊的三螺旋结构;SDS-PAGE电泳图谱显示鲢鱼皮胶原蛋白有两条α链(α1和α2)和β链,表明该胶原为典型的I型胶原蛋白;鲢鱼皮RSC,ASC和PSC热变性温度分别为27.1℃,31.3℃和30.5℃。这些结果为进一步研究提供了理论依据。  相似文献   

9.
六种纳米化鱼骨的理化特性比较研究   总被引:1,自引:0,他引:1       下载免费PDF全文
以四种淡水鱼(白鲢、草鱼、鮰鱼和罗非鱼)鱼骨和两种海水鱼(鳕鱼和鲨鱼)鱼骨为原料,制备纳米化骨液并比较研究其特性,以期为纳米化鱼骨液的加工和应用提供理论依据。结果显示,鲨鱼骨粗蛋白和胶原蛋白含量最高,胶原交联度最大。鳕鱼骨的灰分含量最高。在前2 h球磨中,鱼骨粒径从6.40~85.41 μm急剧降低至62.95~259.12 nm,其中鳕鱼骨粒径降低速率最快,鲨鱼骨最慢。延长球磨时间,鱼骨粒径趋于稳定(106.37~172.37 nm)。纳米鱼骨的钙释放率、游离氨基酸、TCA可溶性肽和水溶性蛋白含量随球磨时间延长而一直增加(p<0.05),说明鱼骨钙的释放机制与鱼骨粒径降低和生成多肽/氨基酸螯合钙均相关。六种纳米鱼骨颗粒为近似圆球形,草鱼骨液的钙释放率最高,罗非鱼和鳕鱼骨液的白度相对较高,鳕鱼和鲨鱼骨液的pH值相对较高。  相似文献   

10.
利用鳕鱼皮、鲽鱼皮、马哈鱼皮、鱼骨作为原料,分别用化学方法和酶法提取胶原蛋白,并对提取的胶原蛋白的性质、各种原料的前处理时间和提取率进行了比较,同时用鲤鱼鳞、猪骨为对照.结果发现酶法提取的胶原蛋白纯度高,灰分少;鳕鱼皮、鲽鱼皮胶原蛋白提取率高,适合工业化生产;鳕鱼骨与猪骨、鲤鱼鳞一样可以进行综合利用.  相似文献   

11.
Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.  相似文献   

12.
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.  相似文献   

13.
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.  相似文献   

14.
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.  相似文献   

15.
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.  相似文献   

16.
A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.  相似文献   

17.
Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH3CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH2PO4-20.6 mM Na2B4O7 buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.  相似文献   

18.
19.
A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.  相似文献   

20.
An investigation is described in which various polyfunctional compounds were applied to wool in attempts to stabilize the temporary improvements in wrinkle-recovery brought about by ‘annealing’. Several reactive systems involving formaldehyde were found to produce the desired permanently improved wrinkle-recovery.  相似文献   

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