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（Canbbe）容易剥落，并在降落的范围内被限制为饲料和肥料从形态的观点（即形式和生长）对鱼类尺度的成分进行了很少的研究。干物质分别为23.6％和68.3％。纯化的量表由胶原纤维互相覆盖，形成与纤维的网络结构不同。 3天（即，在60 C下提取的明胶； 38.9％1.6％）在胶原蛋白样品的情况下，另一只手可以通过用碱处理14天（即，在60 C中提取的明胶：29.4％，总明胶：48.3％）（4）主要包括胶原蛋白I的鱼尺蛋白可能适用于明胶，以喂养蛋白质，以便为此目的，因此需要去除钙0％的钙。既定的术语

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）。

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）。

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,Yoshiko ENOMOTO: "STUDY ON PROPERTIES AND UTILIZATION OF DRIED FISH SCALES" GAKUEN (REPORT OF SHOWA WOMEN'S UNIVERSITY). NO.644. 95-104 (1993)

Hiroshi OKAMURA、Yoshiko Enomoto：“干鱼鳞的特性和利用研究”学园（昭和女子大学报告）。