该试验以牛筋膜为原料提取胶原蛋白并优化提取工艺，测定其吸水性、吸油性、溶解性、乳化性、起泡性等功能特性，并通过电子显微镜、紫外光谱、傅里叶变换红外光谱、氨基酸自动分析仪分析牛筋膜胶原蛋白的结构特征。结果表明：牛筋膜最佳工艺为料液比1:25、温度80 ℃、提取时间12 h；牛筋膜胶原蛋白的吸水性为2.11 mL/g；吸油性在60 ℃达到最高15.6 mL/g；溶解性在pH值10.0时最高为98.47%；乳化性在pH值2.0时最高为17.8 m2/g，乳化稳定性在pH值6.0时最高为88.9%；起泡性、起泡稳定性均在pH值6.0时达到最高为16.46%、74.2%。电子显微镜结果表明，胶原蛋白呈现相互缠绕的曲状结构，具有胶原的纤维特性；紫外光谱结果表明：牛筋膜胶原蛋白于230 nm附近有明显的吸收峰；傅里叶变换红外光谱结果表明：胶原蛋白存在酰胺A、酰胺B、酰胺Ⅰ、酰胺Ⅱ、酰胺Ⅲ，具有完整的三螺旋结构；氨基酸结果表明：优化工艺后提取的蛋白符合胶原蛋白Gly-Xaa-Yaa的氨基酸组成特征。以上结果表明，热水法提取胶原蛋白为结构完整的I型胶原蛋白，该实验可为牛筋膜资源的进一步开发利用提供科学依据。

In this experiment, collagen was extracted from the raw material, bovine fascia, and the extraction process was optimized, the functional properties such as water absorption, oil absorption, solubility, emulsify capacity and foaming capacity were determined, and the structural characteristics of bovine fascia collagen were analyzed by electron microscopy, ultraviolet spectroscopy, Fourier transform infrared spectroscopy, and amino acid auto-analyser. The results showed that the optimal process of bovine fascia was 1:25 material-liquid ratio, 80 ℃ , and extraction time of 12 h; the water-absorbing capacity of bovine fascia collagen was 2.11 mL/g; the oil-absorbing capacity reached a maximum of 15.6 mL/g at 60 ℃ ; the solubility reached a maximum of 98.47% at pH value 10.0; the emulsify capacity reached a maximum of 17.8 m2/g at pH value 2.0, and the emulsion stability was 88.9% at pH value 6.0; the foaming capacity and foam stability were 16.46% and 74.2% at pH value 6.0. The results of electron microscopy showed that the collagen had an intertwined and curved structure, exhibiting the fibrous characteristics of collagen; the results of ultraviolet spectroscopy showed that the collagen of bovine fascia had obvious absorption peaks near 230 nm; the results of Fourier transform infrared spectroscopy showed that the collagen contained amide A, amide B, amide Ⅰ, amide Ⅱ and amide Ⅲ, with a complete triple-helical structure; The amino acid results showed that the protein extracted through the optimized process conformed to the amino acid composition characteristics of collagen, Gly-Xaa-Yaa. The above results show that the collagen extracted by the hot water method is a structurally complete type I collagen. This experiment can provide a scientific basis for further development and utilisation of the resources of bovine fascia resources.