碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 101 / The objective of this study is to establish the process conditions for preparing collagen peptides with iron-binding (Fe-B) activity from tilapia (Oreochromis mossambicus) scale. Collagen peptides with iron-binding (Fe-B) activity were prepared from tilapia scales with heat, acid treatment and five kinds of commercial proteinase (Protamex, Flavourzyme, Alcalase, Papain, Protease-N)treatment . The optimal conditions in heat, acid and enzymatic treatment were investigated and compared for their Fe-B activity. Hydrolysates obtained from fish scales heated at 121℃ for 90 min (pH 7.0) showed high Fe-B activity, but decreased a lot after artificial digestive juice treatment. Hydrolysates from fish scales treated with Protease-N exhibited the highest Fe-B activity when compared with those treated by other commercial enzymate (Protamex, Flavourzyme, Alcalase, Papain) and its Fe-B activity remained after artificial digestive juice treatment. The optimal conditions for preparing collagen peptides with Protease-N were listed as follows: pH 8.0; 50℃; reaction time 1 h; enzyme activity 4000U; fish scale concentration 6%. Collagen peptides obtained from fish scales treated with Protease-N were purified with QFF column separation. Four fractions (named QF-1, QF-2, QF-3 and QF-4) were obtained, and QF-2 showed the highest Fe-B activity. Functional drink prepared from fish scale hydrolysates was added with Chinese angelica, Barbary Wolfberry Fruit and exhibited good acceptability by sensory evaluation.
| Identifer | oai:union.ndltd.org:TW/101NKIMT084021 |
| Date | January 2013 |
| Creators | Hui-Lan Wang, 王惠蘭 |
| Contributors | Jen-Min Kuo, 郭建民 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 74 |
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