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投稿时间：2016-11-15
投稿时间：2016-11-15
中文摘要: 半滑舌鳎在沿海地区被广泛养殖及食用，其鱼皮可能成为制备食品胶原的良好材料来源。本研究以胶原得 率为指标，考察了酶提法提取鱼皮胶原的影响因素（蛋白酶添加量，酶提取时间，酶提取温度），并采用响应面试验优 化了最优提取工艺。结果表明，鱼皮胶原蛋白得率最优提取条件为：酶添加量为 1.06 %，提取温度为 4 ℃，提取时间为19.5 h。在此条件下，鱼皮胶原提取率为 42.1 %。进一步的营养分析发现，提取的鱼皮胶原中粗蛋白含量为 89.76 %，灰 分含量为 1.37 %，脂肪含量 0.81 %，水分 7.52 %。
Abstract:Half smooth tongue sole is widely cultured and edible in coastal area. Half smooth tongue skin was considered to be one of potential resources for the preparation of food collagen. Response surface method was used to optimize the processing conditions for the extraction of collagen from half-smooth tongue sole skin. Con－ centration of pepsase， extraction time and temperature were selected as the independent variables. The results showed that the most suitable conditions for maximum collagen yield were the pretreatment with 1.06 % pepsase ratio at 4 ℃ for 19.5 h. The obtained collagen yield from the optimal conditions was 42.1 %. The further nutrition analysis revealed that the obtained tongue sole （TS） collagen contained the content of 89.76 % crude protein，1.37 % ash， 0.81 % fat and 7.52 % water content.
文章编号：201716006 中图分类号： 文献标志码：A
基金项目:国家级大学生创新创业训练计划项目（201510061099）
| Author Name | Affiliation |
| LIU Kuan，SU Jia， YANG Yun-xuan，ZHANG Lu， HE Qing-feng* | College of Food Science and Bioengineering， Tianjin Agriculture University， Tianjin 300384，China |
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