本文已被:浏览 1396次 下载 288次
投稿时间:2018-09-07
投稿时间:2018-09-07
中文摘要: 为高效获得胶原蛋白,以鮟鱇鱼鱼皮为原料,以风味蛋白酶添加量、碱性蛋白酶添加量、超声时间、酶解时间、酶解温度和pH 值为试验因素,采用超声-双酶法和双酶法提取胶原蛋白,利用正交试验确定胶原蛋白的最佳提取工艺并对结果进行比较分析,得出较好的提取方法。结果表明,超声-双酶法提取胶原蛋白最佳提取工艺为:风味蛋白酶添加量3 000 U/g,碱性蛋白酶添加量5 000 U/g,超声时间70 min,酶解时间5 h,酶解温度50 ℃,在此条件下得到胶原蛋白提取率为(8.86±0.64)%;双酶法提取胶原蛋白最佳提取条件为:风味蛋白酶添加量5 000 U/g,碱性蛋白酶添加量5 000 U/g,酶解温度55 ℃,pH8.0,在此条件下得到胶原蛋白提取率为(4.55±0.20)%,其中风味蛋白酶添加量比超声-双酶法多2 000 U/g,且胶原蛋白提取率比超声-双酶法低4.31%。综上可知,选取超声-双酶法提取鮟鱇鱼皮胶原蛋白。
Abstract:In order to obtain collagen efficiently,collagen was extracted by ultrasonic-double enzyme method and double enzyme method from the fish skin of Lophiiformes,which was used as raw material.The flavor protease content,alkaline protease content,ultrasonic time,enzymatic hydrolysis time,enzymatic hydrolysis temperature and pH were taken as experimental factors.And the optimal extraction process of collagen was determined by orthogonal test.The best extraction process was compared and analyzed,and a better extraction method was obtained.The results showed that the optimum extraction conditions of collagen by ultrasonic-dual enzymatic method were as follows:flavor protease addition 3 000 U/g,alkaline protease addition 5 000 U/g,ultrasonic time 70 min,enzymatic hydrolysis time 5 h,enzymatic hydrolysis temperature 50 ℃.Under these conditions,the extraction rate of collagen was (8.86 ± 0.64)%;The optimal extraction conditions for collagen extraction by double enzyme method were:flavor proteinase addition 5 000 U/g,alkaline protease addition amount 5 000 U/g.The enzymatic hydrolysis temperature was 55 ℃ and pH 8.0.Under this condition,the extraction rate of collagen was(4.55 ± 0.20)%.The addition of flavor protease was 2 000 U/g more than that of ultrasonic-double enzyme method,and the extraction rate of collagen was 4.31%lower than that of ultrasonicdouble enzyme method.In conclusion,ultrasonic double enzyme method was used to extract collagen from fish skin of Lophiiformes.
文章编号:201910015 中图分类号: 文献标志码:
基金项目:水产动物遗传育种中心上海市协同创新中心(ZF1206);上海市科委工程中心建设(11DZ2280300)
作者 | 单位 |
王锡念,徐志善,孙钦军,包建强 | 1.上海海洋大学食品学院,上海 201306;2.上海水产品加工及贮藏工程技术研究中心,上海 201306;3.农业部水产品贮藏保鲜质量安全风险评估实验室上海,上海 201306 |
引用文本: