STUDY ON THE PROPERTIES AND UTILIZATION OF FISH SCALES

鱼鳞的特性及用途研究

• 批准号: 04680088
• 负责人: OKAMURA Hiroshi
• 金额: $ 1.22万
• 依托单位: SHOWA WOMEN'S UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1994
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04680088/
• 关键词: FISH SCALES,; FISH SCALE PROTEIN,; COLLAGEN FIBILS,; FISH SCALE GELATIN,; COLLAGEN (I TYPE),; FEED ANDFERTILIZER,; BIOPOLYMER,; MOLDING MATERIAL; 魚鱗の性状; ゼラチンの物性; ゼラチンの分子量分布; アミノ酸組成; ゼラチンの抽出率; 凍結乾燥; 豚コラーゲン; 低温抽出ゼラチン; 魚鱗の蒸煮処理; スクシニル化; ゼラチン

A large amount of sardine scales, which canbbe easily peeled off, are piled up in a fishing port at landing. These scales are lightly washed with water, dried and stored. Their uses are restricted only to feeds and fertilizers. In recent years, collagen has been widely studied and employed as a biopolymer. It is considered that fish scales are important as one of these collagen materials. Because of having been useddfor evaluating fish age, scales have been studied almost exclusively from the viewpoints of morphology, i.e., the form and growth, Thus there have been reported few studies on the components of fish scales. In this study, the general properties of sardine scales, characteristics of fish scale protein and effective utilization of the same.(1)The contents of protein and total ash in sardine scales in terms of dry matter were respectively 23.6% and 68.3%. Calcium salt could be completely removed from fish scales by immersing the scales in a dilute solution of hydrochloric acid … More only foe a short period of time. It is therefore considered that the state of the calcium/collagen complex contained in sardine scales might largely differ from those contained in cattle and chicken bones.(2)Observation under a scanning electron microscope indicated that a purified scale consisted of collagen fibbrils laminated on each other to form a lattice. Different fromcattle skin, no network structure of fiber bundles was observed.(3)The amount of fish scale gelatin extracted from the fish scale protein prepared from dry sardine scales and its properties were studied. In the case of the fish scale protein, the maximum amount of gelatin could be extracted by treating with alkali for 3 days (i.e., gelatin extracted at 60 C ; 38.9%, total gelatin extracted : 71.6%). In the case of the pig collagen sample, on the other hand, the maximum of gelatin could be extracted by treating with an alkali for 14 days (i.e., gelatin extracted at 60 C : 29.4%, total gelatin extracted : 48.3%).(4)Fish scale protein, which mainly comprises collagen I,may be applicable to gelatin, feeds, etc. To use the fish scale protein for these purposes, however, it is required to remove calcium compounds which amount to more than 60% in terms of dry matters. Accordingly, it is seemingly desirable to effectively utilize fish scale protein by taking advantage of the characteristics of collagen as a biopolymer or to employ or to employ the scales as a molding material through the application of the characteristic form therefore. Less

大量的沙丁鱼鳞片，很容易剥下来，堆积在一个渔港登陆。用水轻轻清洗这些鳞片，干燥并储存。它们的用途仅限于饲料和肥料。近年来，胶原蛋白已被广泛研究并用作生物聚合物。人们认为鱼鳞作为这些胶原材料之一是重要的。由于鳞片被用于评估鱼的年龄，因此几乎完全从形态学的角度进行研究，即，因此，对鱼鳞成分的研究报道较少。本研究对沙丁鱼鱼鳞的一般性质、鱼鳞蛋白的特性及其有效利用进行了探讨。（1）沙丁鱼鱼鳞中蛋白质和总灰分含量分别为干物质的23.6%和68.3%。用稀盐酸浸泡鱼鳞，可将鱼鳞中的钙盐完全去除 ...更多信息 只是在很短的时间内。因此，人们认为，沙丁鱼鳞片中所含的钙/胶原蛋白复合物的状态可能与牛骨和鸡骨中所含的钙/胶原蛋白复合物的状态有很大不同。（2）在扫描电子显微镜下的观察表明，纯化的鳞片由相互层叠以形成晶格的胶原纤维组成。与黄牛皮不同，未观察到纤维束的网状结构。（3）研究了以沙丁鱼干鱼鳞为原料制备的鱼鳞蛋白中鱼鳞明胶的提取量及其性质。在鱼鳞蛋白的情况下，通过用碱处理3天（即，60 ℃提取的明胶; 38.9%，提取的总明胶：71.6%）。另一方面，在猪胶原样品的情况下，通过用碱处理14天（即，在60 ℃下提取的明胶：29.4%，提取的总明胶：48.3%）。（4）主要包含胶原蛋白I的鱼鳞蛋白可应用于明胶、饲料等。然而，为了将鱼鳞蛋白用于这些目的，需要除去钙化合物，其以干物质计超过60%。因此，似乎希望通过利用胶原蛋白作为生物聚合物的特性来有效地利用鱼鳞蛋白，或者通过应用其特征形式来使用鱼鳞作为模塑材料。少

项目成果

岡村浩・秋山久美子・榎本美子: "魚鱗ゼラチンの性状" 昭和女子大学院生活機構研究科紀要. 4. 71-79 (1995)

Hiroshi Okamura、Kumiko Akiyama、Yoshiko Enomoto：“鱼鳞明胶的特性”昭和女子生活方式研究研究生院公告 4. 71-79 (1995)。

Hiroshi OKAMURA,Yoshiko ENOMOTO: "THE INFLUENCES OF ALKALI TREATMENT AND CHEMICAL MODIFICATION ON PROPERTIES OF SCALE PROTEIN" GAKUEN (REPORT OF SHOWA WOMEN'S UNIVERSITY). NO.655. 50-63 (1994)

Hiroshi OKAMURA、Yoshiko Enomoto：“碱处理和化学改性对鳞片蛋白特性的影响”学园（昭和女子大学报告）。

岡村浩・秋山久美子・榎本美子: "魚鱗タンパク質の各種プロテアーゼによる消化性の検討" 学苑(昭和女子大学 研究紀要). 654. 1-10 (1994)

Hiroshi Okamura、Kumiko Akiyama、Yoshiko Enomoto：“各种蛋白酶对鱼鳞蛋白消化率的检查”学园（昭和女子大学研究公报）654. 1-10 (1994)。

Hiroshi OKAMURA,Kumiko AKIYAMA,Yoshiko ENOMOTO: "THE INFLUENCES OF TREATMENT BY VARIOUS PROTEASES ON DIGESTION OF FISH SCALE PROTEIN" GAKUEN (REPORT OF SHOWA WOMEN'S UNIVERSITY). NO.654. 1-10 (1994)

Hiroshi OKAMURA、Kumiko AKIYAMA、Yoshiko ENOMOTO：“各种蛋白酶处理对鱼鳞蛋白消化的影响”学园（昭和女子大学报告）。

Hiroshi OKAMURA,Kumiko AKIYAMA,Yoshiko ENOMOTO: "PROPERTIES OF FISH SCALE GELATIN" BULLETIN OF THE DOCTRAL COURSE OF SCIENCE FOR LIVING SYSTEM SHOWA WOMEN'S UNIVERSITY. Vol.4. 71-79 (1995)

Hiroshi OKAMURA、Kumiko AKIYAMA、Yoshiko Enomoto：“鱼鳞明胶的特性”昭和女子大学生命系统科学博士课程公告。