Abstract
[Objective] To use Nanwan fish scales as raw materials for the extraction of fish scale protein by an ultrasonic -assisted alkaline method, thereby providing a theoretical basis for the high -value utilization of Nanwan fish by -products. [Methods] The extraction process of Nanwan fish scale protein was optimized through single -factor and orthogonal experiments. The structural characteristics of the protein were analyzed by infrared spectroscopy and scanning electron microscopy, and its rheological properties were determined using a rheometer. [Results] The optimal conditions for the preparation of Nanwan fish scale protein were an ultrasonic temperature of 50 ℃, ultrasonic time of 50 min, ultrasonic power of 400 W, solid -liquid ratio of 1∶20 (g/mL ), and pH 11. Under these conditions, the protein extraction yield reached 22.0 mg/g. The Nanwan fish scale protein exhibited a rough surface, closely arranged structures, and aggregation phenomena. Infrared spectroscopic analysis showed that the protein retained a relatively intact triple -helix structure and contained glycoprotein components. The thermal denaturation temperature ranged from 40 to 45 ℃. Rheological analysis indicated that the Nanwan fish scale protein solution exhibited elastic characteristics. With increasing shear rate, shear -thinning behavior first occurred, followed by a tendency for the pseudoplastic fluid to transition toward Newtonian fluid behavior. [Conclusion] The ultrasonic -assisted alkaline method can effectively extract Nanwan fish scale protein, and the obtained protein possesses an intact triple -helix structure and favorable rheological properties. |
Publication Date
11-3-2026
First Page
38
Last Page
44
DOI
10.13652/j.spjx.1003.5788.2025.80364
Recommended Citation
Jianqiu, Tu; Lei, Jia; Lixiang, Jing; Qing, Wang; Xiaocong, Yang; and Jianfang, Li
(2026)
"Extraction , structural characterization , and rheological properties of fish scale protein,"
Food and Machinery: Vol. 42:
Iss.
10, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2025.80364
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/5
References
[1] 杨晓东,张杨,张寿,等.胶原蛋白肽的提取及应用研究进展[J].食品工业科技,2022,43(9):469-476.Yang X D,Zhang Y,Zhang S,et al.Research progress in extraction and application of collagen peptides [J].Science and Technology of Food Industry,2022,43(9):469-476.
[2] 李根,任国艳,李倩,等.超声辅助提取鲵皮胶原蛋白工艺优化及结构特征分析 [J].食品工业科技,2021,42(22):160-168.Li G,Ren G Y,Li Q,et al.Optimization of ultrasound-assisted extraction and structural characteristics analysis of collagen from Chinese giant salamander (Andrias davidianus ) skin [J].Science and Technology of Food Industry,2021,42(22):160-168.
[3] 杨雪,马麦迈,马利,等.枸杞叶蛋白提取物的特性表征与生物活性评价 [J].食品工业科技,2024,45(14):15-24.Yang X,Ma M M,Ma L,et al.Characterisation and bioactivity evaluation of Lycium barbarum leaf protein extract [J].Science and Technology of Food Industry,2024,45(14):15-24.
[4] 杨平,徐昕,许青,等.超声对鱼鳞胶原蛋白结构和功能特性的影响 [J].食品工业,2019,40(6):162-165.Yang P,Xu X,Xu Q,et al.Effect of ultrasonic on structure and functional properties of collagen in fish scale [J].The Food Industry,2019,40(6):162-165.
[5] 李轲,李鹏玉,侯鹏飞,等.超声波技术在植物天然产物提取中的应用进展 [J].粮油科学与工程,2025,39(2):24-30.Li K,Li P Y,Hou P F,et al.Progress in the application of ultrasonic technology in the extraction of plant natural products[J].Grain Oil Science and Engineering,2025,39(2):24-30.[6] 蔡盼盼.超声辅助酸提甲鱼裙边胶原蛋白及其理化功能特性的研究 [D].南京:南京师范大学,2017:16-24.Cai P P.Ultrasonic-assisted acid extraction and physicochemical properties of collagen from soft-shelled turtle calipash [D].Nanjing:Nanjing Normal University,2017:16-24.
[7] Wu S L,Kang H B,Li D J.Technology for extracting effective components from fish scale [J].Journal of Food Science and Engineering,2017,7(7):351-358.
[8] Song F,Zhao Q,Zhu T Y,et al.Biobased coating derived from fish scale protein and phytic acid for flame-retardant cotton fabrics [J].Materials & Design,2022,221:110925.
[9] Lin Y L,Cai X X,Wu X P,et al.Fabrication of snapper fish scales protein hydrolysate-calcium complex and the promotion in calcium cellular uptake [J].Journal of Functional Foods,2020,65:103717.
[10] 李爽.碱性蛋白酶 BaApr 1在草鱼鱼鳞抗氧化肽制备中的应用[D].无锡:江南大学,2022:33-37.Li S.Application of alkaline protease BaApr 1 in preparation of antioxidant peptides from grass carp scales [D].Wuxi:Jiangnan University,2022:33-37.
[11] 郝星海,张峥,夏牧秋,等.超声辅助柠檬酸法优化草鱼鱼鳞脱钙工艺 [J].食品工业,2022,43(5):107-111.Hao X H,Zhang Z,Xia M Q,et al.Optimization of decalcification process of grass carp scale by ultrasonic assisted citric acid method [J].The Food Industry,2022,43(5):107-111.
[12] 林海生,冯畅,王雯,等.不同方法提取方格星虫胶原蛋白及其酶解物对 HaCaT细胞的影响 [J].上海海洋大学学报,2023,32(6):1 165-1 175.Lin H S,Feng C,Wang W,et al.Different methods of extracting collagen from Sipunculus nudus and its effect of enzymatic hydrolysate on HaCaT cells [J].Journal of Shanghai Ocean University,2023,32(6):1 165-1 175.
[13] 孙永杰,赵阳,肖颖,等.超声波辅助碱溶酸沉法提取藜麦麸皮蛋白及特性 [J].食品工业,2021,42(12):31-34.Sun Y J,Zhao Y,Xiao Y,et al.The extraction technology and characteristics of wheat gluten by ultrasonic-assisted alkali acid sinking [J].The Food Industry,2021,42(12):31-34.
[14] 熊文飞,陈日春,蔡楠,等.鲢鱼鱼鳞胶原蛋白的流变特性[J].食品与发酵工业,2014,40(1):69-72.Xiong W F,Chen R C,Cai N,et al.Rheological characterization of collagen from the scale of silver carp (Hypophthalmichthys molitrix ) [J].Food and Fermentation Industries,2014,40(1):69-72.
[15] 蔡路昀,史航,曹爱玲,等.鲽鱼骨胶原蛋白的结构及流变学特性 [J].中国食品学报,2020,20(3):66-73.Cai L Y,Shi H,Cao A L,et al.The structure and rheological characteristics of collagen from flounder bone [J].Journal of Chinese Institute of Food Science and Technology,2020,20(3):66-73.
[16] 韩竹涛.物理方法辅助酶法提取高温豆粕蛋白及对其特性的影响 [D].长春:吉林大学,2023:23-39.Han Z T.Physical method assisted enzymatic hydrolysis to extract high-temperature denatured soybean meal protein and its effect on its characteristics [D].Changchun:Jilin University,2023:23-39.
[17] 赵改名,王壮壮,祝超智,等.超声波辅助酶法提取牛皮胶原蛋白及其结构表征 [J].食品工业科技,2023,44(9):190-199.Zhao G M,Wang Z Z,Zhu C Z,et al.Ultrasound-assisted enzymatic extraction and structural characterization of cowhide collagen [J].Science and Technology of Food Industry,2023,44(9):190-199.
[18] 夏俪宁,贾慧,李琦,等.牙鲆鱼、多宝鱼肌原纤维蛋白性质比较 [J].食品工业科技,2018,39(12):44-48.Xia L N,Jia H,Li Q,et al.A comparative study of Japanese flounder (Paralichthys olivaceus ) and turbot (Scophthalmus maximus ) myofibrillar protein characteristic [J].Science and Technology of Food Industry,2018,39(12):44-48.
[19] 邱月.雨生红球藻中藻蛋白制备工艺及其蛋白的结构与功能性研究 [D].济南:济南大学,2020:11-23.Qiu Y.Study on algae protein preparation process and protein structure and function in haematococcus pluvialis [D].Jinan:University of Jinan,2020:11-23.
[20] 黄家宝,邓旗,薛梦凡,等.不同方法提取红鳍笛鲷鱼鳞胶原蛋白的结构和理化特性研究 [J].食品与发酵工业,2024,50(9):210-218.Huang J B,Deng Q,Xue M F,et al.Characterization of collagens from scale of Lutjanus erythropterus by different extraction methods [J].Food and Fermentation Industries,2024,50(9):210-218.
[21] 郝俊杰,马海乐,罗敏,等.聚能式脉冲逆流超声辅助热水提取鱼鳞胶原蛋白 [J].食品工业科技,2014,35(11):117-122.Hao J J,Ma H L,Luo M,et al.Energy-gathered pulsed ultrasonic-assisted hot water extraction of fish scale collagen[J].Science and Technology of Food Industry,2014,35(11):117-122.
[22] Chen J D,Li L,Yi R Z,et al.Extraction and characterization of acid-soluble collagen from scales and skin of tilapia (Oreochromis niloticus ) [J].LWT-Food Science and Technology,2016,66:453-459.
[23] 万丽娟,熊磊,李敏,等.超声辅助酶提鳙鱼鱼鳞胶原蛋白的工艺和表征 [J].食品工业,2017,38(11):9-13.Wan L J,Xiong L,Li M,et al.Process and characterizations of collagen extracted from Aristichthys nobilis scales by ultrasonic-assisted enzymatic hydrolysis [J].The Food Industry,2017,38(11):9-13.
[24] 王孟津.草鱼鱼鳞中活性胶原蛋白的制备与性能研究 [D].武汉:武汉工业学院,2010:55-66.Wang M J.Study on preparation and characterization of collagen from carp scales [D].Wuhan:Wuhan Polytechnic University,2010:55-66.
[25] 张晓亮,张毅.兔皮胶原蛋白的性质及凝胶临界模型的建立[J].食品科学,2020,41(24):16-21.Zhang X L,Zhang Y.Characterization of rabbit skin collagen and modeling of critical gelation conditions [J].Food Science,2020,41(24):16-21.
