從台灣鯛魚皮中可透過不同的製程製造出特性與功能性截然不同的產物：酸溶性膠原蛋白（ASC）、水溶性膠原蛋白（PSC）、明膠（gelatin）及膠原蛋白水解物（collagen hydrolysate）。於萃取步驟中加入少量胃蛋白酶可大大地提高膠原蛋白的產率，而從鯛魚皮製備的四項產物中，只有酸溶性膠原蛋白（ASC）和水溶性膠原蛋白（PSC）仍保留其特有的三股螺旋結構，而膠原蛋白於低溫下經過胃蛋白酶處理後水溶性大增，增加了商業上的應用價值。另外，此兩種膠原蛋白不論在黏度、分子量、等電點及二級結構等特性上均與明膠或酵素水解物有很大的差異。明膠與膠原蛋白水解物為變性後的產物，在結構上較近似於random coil，故對胃蛋白酶的抵抗較弱，成為材料應用上不可不考慮的重點。本研究證明了台灣鯛魚皮可作為一優良的膠原蛋白供給來源，更可進一步製造出有不同特性的明膠或膠原蛋白水解物，可作為具多元應用潛力的材料來源。

Collagens (acid-solubilized collagen, ASC；pepsin-solubilized collagen, PSC) , gelatin and collagen hydolysate were prepared from hybrid tilapia skin and partially characterized. The yield of collagen was improved due to the addition of pepsin in the purification process. Only ASC and PSC possessed a triple helical conformation. Under low temperature condition, the digestion of collagen by pepsin improves its water solubility. On the other hand, collagens exhibited many properties distinct from gelatin and collagen hydrolysate, such as viscosity ,molecular weight distribution, basic isoelectric point, secondary structure, and ability of fibril formation. Gelatin and collagen hydrolysate were the denatured products of native collagen and adopted a random coil conformation, showing lower resistance to pepsin. Collagen isolated from Taiwan Hybrid Tilapia skin can be a high value product due to its special characteristics and has many potential future applications in biomaterials, functional additives, cosmetics and pharmaceutical industries.

摘要 III
Abstract IV
表目錄 VIII
圖目錄 VIII
第一章 緒論 1
一、 膠原蛋白的簡介 1
二、 研究動機與目的 2
第二章 文獻回顧 4
一、膠原蛋白簡介 4
（一）膠原蛋白的結構與性質 4
（二）膠原蛋白的分類與來源 5
（三）膠原蛋白的生合成 6
（四）膠原蛋白的生理功能 7
（五）膠原蛋白在生物科技上之應用與潛力 9
（六）膠原蛋白定量法 12
（七）圓二色光譜分析 13
二、明膠（gelatin）的結構與應用 16
（一）明膠與膠原蛋白於結構上的不同 16
（二）明膠的應用 16
第三章 實驗材料、儀器與方法 18
一、 材料與藥品 18
二、 實驗儀器 20
三、實驗方法 21
（一）膠原蛋白萃取流程 21
（二）台灣鯛魚皮之明膠萃取流程 22
（三）水溶性膠原蛋白的製備 23
（四）膠原蛋白（ASC和PSC）產率與萃取時間比較 23
（五）膠原蛋白酵素水解液的製備 24
（六）膠原蛋白定量法-羥脯胺酸（Hydroxyproline）定量 25
（七）膠原蛋白水溶解度提升與動力學分析 26
（八）蛋白質電泳 26
（九）變性溫度（denaturation temperature）量測 27
（十）比濃黏度（reduced viscosity）測量 28
（十一）等電點（isoelectric point）測量 28
（十二）圓二色光譜分析（Circular Dichroism；CD） 29
（十三）明膠於不同溫度下的胃蛋白酶水解 29
（十四）Fibril formation experiment 29
（十五）纖維母細胞（3T3 fibroblast）增生實驗 30
第四章 結果與討論 31
一、台灣鯛魚皮膠原蛋白基本特性分析 31
（一）台灣鯛膠原蛋白的類型 31
（二）變性溫度的分析與探討 32
二、膠原蛋白之製程改善與產率提升 34
三、膠原蛋白的水溶性提升研究 36
四、台灣鯛魚皮明膠之分子量分析 38
五、鯛魚皮膠原蛋白、明膠和酵素水解物之特性與結構分析 39
（一）熱變性曲線分析（Thermal denaturation curve） 39
（二）等電點（Isoelectc Point，IEP）分析 41
（三）酸溶性膠原蛋白（ASC）、水溶性膠原蛋白（PSC）、明膠及膠原蛋白酵素水解物之二級結構分析 43
（四）胃蛋白酶於不同溫度分解明膠之能力分析 44
（五）Fribil Formation 45
（六）纖維母細胞（3T3 fibroblast）增生實驗 46
第五章 結論 49
第六章 參考文獻 78

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