| Camels are an important livestock resource in Inner Mongolia,and their main values include meat production,milk production,fluff production,etc.Camel palm is a common leftover in camel slaughtering,which is rich in collagen and mostly be cooked.This research focused on camel palm,extracted collagen from camel palm and optimized the extraction process,studied its structure and physical and chemical properties.In order to increase the added value of camel and deepen the processing and utilization degree of camel palm.The specific research contents are as follows:Firstly,the basic components and amino acid contents of camel palm were determined.The results showed that the contents of water,ash,protein and fat in camel palm were 58.32±2.51%,0.37±0.06%,39.25±2.12%and 0.33±0.11%respectively,which were typical low fat and high protein foods.Amino acid analysis showed that camel palm contains 17 kinds of amino acids,of which Gly and Pro contents were 15.50%and 9.81%respectively,indicating that camel palm has high collagen content and can be used as a high-quality source of natural collagen.Secondly,extraction of collagen from camel palm with enzymatic.The extraction process was optimized by response surface methodology on the basis of single factor experiments.The optimum extraction conditions were:extraction time 48 h,enzyme dosage 5%,solid-to-liquid ratio 1:20 g/mL,acetic acid concentration 0.5 mol/L.Under these conditions,the actual yield of collagen was about 27.13%.The experimental results showed that the model has good reliability.Thirdly,the structure of camel palm collagen was studied by means of SDS-PAGE analysis,circular dichroism,FTIR infrared spectroscopy and ultraviolet scanning spectroscopy.The results showed that the spiral degree of the three peptide chains of camel palm collagen was kept perfectly,and the structure remained intact,which was consistent with the structure of type I collagen.Amino acid analysis results conform to the characteristics of type I collagen.Finally,the physicochemical properties of camel palm collagen were analyzed and determined.DSC showed that the thermal denaturation temperature of camel palm collagen was 57.63℃.The isoelectric point is around pH 7.Camel palm collagen has good solubility in acid and alkali solutions,and its solubility is the lowest near isoelectric point,and will decrease with the increase of NaCl concentration.Oil absorption was 6.22±0.44 mL/g;The emulsibility of camel palm collagen will increase with the increase of solution concentration,and the emulsifying stability will decrease with the increase of solution concentration.When pH is far away from 7.camel palm collagen has higher emulsifying property and emulsifying stability.When NaCl concentration is 0.5%,its emulsibility and emulsifying stability reach the highest level.Camel palm collagen has good moisture retention,moisture absorption,foam property and foam stability.The rotational rheometer test shows that the viscosity of camel palm collagen solution decreases with the increase of shear rate,which is a pseudoplastic fluid. |
