摘要
鱿鱼属于软体动物门头足纲,其存活时间短、繁殖速度快、营养全面丰富、蛋白质高、脂肪含量少和热量低。鱿鱼皮占鱿鱼加工废弃物的8%~13%,充分利用鱿鱼皮可防止资源浪费。该文综述了鱿鱼皮的营养成分、脱皮方法、胶原蛋白和明胶的提取方法及具有抗氧化活性、抗高血压、抗皮肤老化、抗肿瘤活性、抗冻性等活性的鱿鱼皮胶原蛋白肽的制备方法。并介绍了鱿鱼皮胶原类产品在食品、医疗、化妆品、药妆品等行业的应用。该文通过对鱿鱼皮加工利用研究进展的系统性介绍,旨在为鱿鱼皮深加工提供理论依据,促进我国水产品加工行业的持续健康发展。未来研究重点应优化鱿鱼皮胶原蛋白的提取工艺,提高其目标肽筛选的靶向性,并开展活性临床验证研究,以期为鱿鱼皮的开发及高值化利用提供参考。
Squid belongs to the cephalopod class of mollusks,with short survival time,fast reproduction speed,comprehensive nutrition,high protein content,low-fat content,and low-calorie content.Squid skin accounts for 8%-13%of squid processing waste,and full utilization of squid skin can prevent resource waste.This article reviewed the nutritional components,peeling methods,extraction methods of collagen and gelatin from squid skin,as well as the preparation methods of squid skin collagen peptides with antioxidant activity,anti-hypertension,anti-skin aging,anti-tumor activity,and anti-freezing activity.The application of squid skin collagen products in industries such as food,medicine,cosmetics,and cosmeceuticals was also introduced.This article provided a systematic introduction to the research progress in the processing and utilization of squid skin,aiming to provide a theoretical basis for the deep processing of squid skin and promote the sustainable and healthy development of China’s aquatic product processing industry.In the future,the research should focus on optimizing the extraction process of squid skin collagen,improving the targeting of its target peptide screening,and conducting active clinical validation studies,to provide reference for the development and high-value utilization of squid skin.
作者
秦巾凡
李婷
苗钧魁
冷凯良
张雅婷
唐文婷
蒲传奋
QIN Jinfan;LI Ting;MIAO Junkui;LENG Kailiang;ZHANG Yating;TANG Wenting;PU Chuanfen(School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Laboratory of Marine Fisheries Sustainable Development of the Ministry of Agriculture,Qingdao Polar Fishery Resources Development Engineering Research Center,Qingdao 266071,China;Laoshan Laboratory,Qingdao 266237,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第22期409-416,共8页
Food and Fermentation Industries
基金
青岛市关键技术攻关及产业化示范类项目(23-1-3-hysf-1-hy)
中国水产科学研究院基本科研业务费资助项目(2023TD72)。
