PDF(336K) - 國立臺灣海洋大學

海 大 漁 推 41
得 膠 原 蛋 白 之 特 性 與 其 水 解 物 機 能 性 之 應 用 。
ABSTRACT
Collagen is the most abundant protein in vertebrates and
constitutes about 30% of total proteins. It provides the major
structural and mechanical support to tissues. There are at 28 different
types of collagen, named from type I to type XXVIII, which varies
considerably in their complexity and diversity of their structure.
Collagen has been widely used in fields including foods, medicines,
cosmetics and tissue engineering due to its excellent biocompatibility
or biodegradability. Generally, the main sources of type I collagen are
limited to those of bovine or porcine dermis. However, bovine
spongiform encephalopathy (BSE), transmissible spongiform
encephalopathy (TSE) and foot and mouth disease (FMD) are threat
to collagen products based on these materials. As a consequence, the
alternative sources of collagen, especially from aquatic animals
including freshwater and marine fish and mollusks have received
increasing attention. Biochemical properties of collagen, such as
thermal stability, might be different between the different sources. On
the other hand, enzyme-hydrolyzed collagen plays an increasingly
important role in various products and applications. Its different
properties and functionalities benefit the end consumer now in ways
which were not present ten years ago. Over the past decade, a large
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