摘要
以胃蛋白酶,在酸性条件下对鱼鳞中胶原蛋白进行提取,研究加酶量(E/S)、底物浓度和提取时间3个因素对提取效果的影响。分别通过混合均匀设计和正交实验设计法,最终确定出最佳酶提取条件为:胃蛋白酶30mg/g,3%醋酸80mL/g,恒温(18℃)摇床提取48h。
In the experiments, the extraction of the fish scale collagen with pepsin under the acid condition, concerning with three factors： E/S, mixed uniform design or a orthogonal design pepsin was determined： 30 mg pepsin to 1 fish scales protein concentration and extraction time in a was studied. g fish scale, Finally the best condition of extraction with 3 % acetic acid 80 mL, shaking at the constant temperature （18 ℃ ） for 48 h.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期134-136,共3页
Food Research and Development
关键词
鱼鳞
脱钙
胃蛋白酶
胶原蛋白
fish scale
decalcification
pepsin
collagen
