[通过水盐萃取法从动物脂肪中获得的胶原蛋白级分]

[Collagen fractions, obtained by water-salt extraction from animal fats].

作者信息

Nekliudov A D, Berdutina A V, Ivankin A N, Mitaleva S I, Evstaf'eva E A

机构信息

Gorbatov All-Russian Research Institute of Meat Industry, Moscow, 109316 Russia.

出版信息

Prikl Biokhim Mikrobiol. 2003 Jul-Aug;39(4):483-8.

PMID:14520972

Abstract

Collagen fractions have been isolated by water-salt extraction from raw materials of animal origin (various tendon types or subcutaneous tissues of cattle, or porcine skin). Collagen fractions with maximum capacity for water and fat retention were isolated with high efficiency by water-salt solutions containing 1-10% sodium chloride at temperatures below 50 degrees C. The values of the effective constant of extraction rate (min-1) at pH 6.5, 9.0, and 12.0 were equal to (2.7 +/- 0.1) x 10(-3), (6.2 +/- 0.5) x 10(-3), and (15.4 +/- 0.7) x 10(-3), respectively. The optimum conditions found made it possible to isolate collagen those proteinaceous fractions that are of practical use in food industry.

摘要

已通过水盐萃取法从动物源原料（各种类型的牛肌腱或皮下组织，或猪皮）中分离出胶原蛋白组分。在低于50摄氏度的温度下，用含1-10%氯化钠的水盐溶液高效分离出具有最大水和脂肪保留能力的胶原蛋白组分。在pH值为6.5、9.0和12.0时，萃取速率有效常数（分钟-1）的值分别等于(2.7±0.1)×10(-3)、(6.2±0.5)×10(-3)和(15.4±0.7)×10(-3)。所发现的最佳条件使得能够分离出在食品工业中具有实际用途的那些蛋白质组分胶原蛋白。