Аннотация

Коллаген получает все большее признание как составная часть лечебного питания благодаря многостороннему и благоприятному действию на организм человека. Среди огромного разнообразия источников коллагена особое место занимает сырье пантовых оленей, которое более 20 веков используется в традиционной китайской медицине для поддержания здоровья, в том числе костно-мышечной системы. Цель исследования – провести анализ биохимического состава сырья маралов и гидролизованного коллагена в зависимости от технологии получения. Объектами исследования являлись шкуры и сухожилия 10 маралов. Сырье измельчали до фарша и гидролизовали. Массовую долю коллагена определяли по концентрации оксипролина. Расчет выхода сухих веществ осуществляли по ГОСТ 31640-2012. Определение массовой концентрации макро- и микроэлементов проводили методом атомно-адсорбционной спектроскопии. Аминный азот определяли формольным титрованием. Аминокислотный состав исследовали с применением высокоэффективной жидкостной хроматографии. В результате исследований определили аминокислотный состав коллагена. Среди превалирующих аминокислот отмечены глицин – 14,36 г/100 г, пролин – 8,87 г/100 г и оксипролин – 7,83 г/100 г. Выявили различия в концентрации аминокислот в зависимости от технологии получения. При ферментации отметили увеличение содержания аргинина и лизина в 4–5 раз, а при высокотемпературной экстракции – оксипролина, глутаминовой кислоты и треонина в 1,5–2,3 раза. Показали, что для получения коллагена с максимальным выходом сухих веществ и количеством аминокислот необходимо проводить поэтапный гидролиз, включающий ферментацию и высокотемпературную экстракцию. Коллаген, гидролизованный из сырья маралов, содержал значительное количество глицина, пролина и оксипролина, что делает перспективным его дальнейшее применение для дополнения продуктов, лимитированных по данным аминокислотам. Необходимо проведение дальнейших исследований влияния гидролизованного коллагена на организм человека.

Ключевые слова

Марал, коллаген, шкура, сухожилия, гидролиз, аминокислотный состав, ферментация, зольные компоненты

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