摘要
采用Box-Benhnken中心组合试验设计及响应面分析法优化热水提取罗非鱼鱼皮胶原蛋白工艺,得到最佳提取工艺为:4℃条件下用0.213mol/L盐酸浸泡鱼皮21min(料液比1:20,m/V),蒸馏水浸泡(料液比1:7,m/V),42℃水浴提取12.6h,最终得到的胶原蛋白含量达293.018mg/g,产品甘氨酸、脯氨酸和羟脯氨酸含量丰富。SDS-PAGE实验结果表明胶原蛋白中含有α1、α2和β链,是典型的Ⅰ型胶原蛋白,凝胶强度为682g,特性黏度为1.461dl/g。
The hot water extraction of collagen from tilapia skin was optimized using Box-Behnken design and response surface methodology and the collagen was analyzed for its physicochemical properties. The optimum conditions for the improved extraction of collagen from tilapia skin were determined as follows： soaking tilapia skin in 0.213 mol/L HC1 solution with a ratio of material to liquid of 1：20 （m/V） at 4 ℃for 21 min prior to the hot water extraction with a ratio of material to liquid of 1：7 （m/ V） at 42 ℃ for 12.6 h, and the optimized extraction led to a collagen content of 293.018 mg/g. The collagen was rich in glycine, proline and hydroxyproline. SDS-PAGE analysis showed that this collagen contained α 1, α2 and β chains indicating that it is a typical type I collagen. Its gel strength and characteristic viscosity were 682 g and 1.461dl/g, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第16期106-110,共5页
Food Science
基金
农业部2007年公益性行业(农业)科研专项(3-49)
广东省农业重点项目(2008A020100006
2009B020201003)
广东省海洋渔业科技推广专项(A200899B02)
关键词
罗非鱼鱼皮
胶原蛋白
热水提取
凝胶强度
黏度
tilapia skin
collagen
hot water extraction
gel strength
characteristic viscosity
