超声波辅助酶解提取鮟鱅鱼皮胶原蛋白的工艺优化
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摘要
以鮟鱇鱼皮为原料,以料液比、超声时间、加酶量、酶解时间、酶解温度、提取pH为实验因素,用超声-风味酶法和超声-碱性酶法分别提取,并利用正交试验确定鮟鱇鱼皮胶原蛋白最佳提取工艺。结果表明,超声-风味酶法提取鮟鱇鱼皮胶原蛋白的最佳提取工艺条件为:超声时间80 min,酶解时间5 h,风味蛋白酶5000 U/g,酶解温度40℃,在此条件下胶原蛋白提取率为3.54%±0.21%;超声-碱性酶法提取鮟鱇鱼皮胶原蛋白的最佳提取工艺条件为:超声时间80 min,酶解时间6 h,碱性蛋白酶4000 U/g,酶解温度45℃,在此条件下胶原蛋白提取率为3.25%±0.68%,其中酶解时间比超声-风味酶法多1 h,但胶原蛋白提取率却不及超声-风味酶法。综上,选取超声-风味酶法提取鮟鱇鱼皮胶原蛋白。
The optimum extraction process of collagen from fish skin of Lophiiformes was determined by the ultrasonic flavor enzyme method and the ultrasonic alkaline enzyme method,with the ratio of material to liquid,ultrasonic time,enzyme dosage,enzyme hydrolysis time,enzyme hydrolysis time,enzyme hydrolysis temperature and p H as the experimental factors.The results showed that,the optimum extraction conditions were as follows:Ultrasonic time 80 min,enzyme hydrolysis time 5 h,flavor protease 5000 U/g,enzymolysis temperature 40 ℃,collagen extraction rate was 3.54% ± 0.21% under this condition.The optimal extraction conditions for the extraction of collagen from fish skin of Lophiiformes by ultrasonic-alkaline enzyme method were as follows:Ultrasonic time 80 min,enzyme hydrolysis time 6 h,alkaline protease 4000 U/g,enzyme hydrolysis temperature45 ℃,collagen extraction rate was 3.25% + 0.68%,the enzymatic hydrolysis time was 1 h higher than that of ultrasonic flavor enzyme method,but the extraction rate of collagen was less than ultrasonic flavor enzyme method.In summary,the ultrasonic flavor enzyme method was used to extract collagen from fish skin of Lophiiformes.
The optimum extraction process of collagen from fish skin of Lophiiformes was determined by the ultrasonic flavor enzyme method and the ultrasonic alkaline enzyme method,with the ratio of material to liquid,ultrasonic time,enzyme dosage,enzyme hydrolysis time,enzyme hydrolysis time,enzyme hydrolysis temperature and p H as the experimental factors.The results showed that,the optimum extraction conditions were as follows:Ultrasonic time 80 min,enzyme hydrolysis time 5 h,flavor protease 5000 U/g,enzymolysis temperature 40 ℃,collagen extraction rate was 3.54% ± 0.21% under this condition.The optimal extraction conditions for the extraction of collagen from fish skin of Lophiiformes by ultrasonic-alkaline enzyme method were as follows:Ultrasonic time 80 min,enzyme hydrolysis time 6 h,alkaline protease 4000 U/g,enzyme hydrolysis temperature45 ℃,collagen extraction rate was 3.25% + 0.68%,the enzymatic hydrolysis time was 1 h higher than that of ultrasonic flavor enzyme method,but the extraction rate of collagen was less than ultrasonic flavor enzyme method.In summary,the ultrasonic flavor enzyme method was used to extract collagen from fish skin of Lophiiformes.
引文
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[20]张晓洁,张宇昊,马良,等.超声辅助提取兔皮胶原蛋白及其理化特性[J].食品与机械,2017,33(1):167-171.
[21]胡爱军,闫伟,郑捷,等.酶法水解真鲷鱼皮和鱼鳞制取胶原蛋白肽[J].食品工业,2012(10):65-68.
[22]任萌,宫新统,赵颂宁,等.酶法提炼蛋壳膜胶原蛋白的研制方法[C]//全国胶原蛋白提取制备与新产品开发应用新技术、新设备交流研讨会,2012.
[23]宋芹,颜军,郭晓强,等.酶法制取罗非鱼鳞胶原蛋白寡肽的工艺[J].食品研究与开发,2011,32(4):39-43.
[2]茅宇虹,杨文鸽.鱼皮胶原蛋白及胶原活性肽的研究[J].食品工业科技,2013,34(15):375-379.
[3]Pal G K,Suresh P V.Sustainable valorisation of seafood byproducts:Recovery of collagen and development of collagen-based novel functional food ingredients[J].Innovative Food Science and Emerging Technologies,2016,37:201-215.
[4]张小燕.胶原蛋白肽生物功能材料的研究与开发[D].西安:西北工业大学,2006.
[5]蒋挺大.胶原与胶原蛋白[M].北京:化学工业出版社,2006:10-20.
[6]江晃荣.胶原蛋白在医学中的应用[J].健康指南:中老年,2011(1):57-57.
[7]段志广.类人胶原蛋白止血海绵的性能研究[D].西安:西北大学,2008.
[8]王秋卓.牛跟腱制造海绵状胶原蛋白纤维的技术研究[J].中国医药生物技术,2011,6(4):305-306.
[9]王金梅,包建强.超声波辅助酶法提取草鱼皮胶原蛋白及其纯化[J].食品工业科技,2016,37(18):236-240.
[10]王希,钟耀广,市川寿.响应面优化超声波快速提取鳕鱼皮中胶原蛋白的工艺研究[J].东北农业大学学报,2014(7):117-123.
[11]李志洲.超声波条件下胰蛋白酶提取鳝鱼皮中胶原蛋白的工艺研究[J].精细化工,2010,27(6):553-557.
[12]Ye Z,Li W,Cai P,et al.Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash[J].International Journal of Biological Macromolecules,2017,105(Pt 3):1602.
[13]温慧芳,陈丽丽,白春清,等.基于不同提取方法的鮰鱼皮胶原蛋白理化性质的比较研究[J].食品科学,2016,37(1):74-81.
[14]李志洲.超声波条件下胰蛋白酶提取鳝鱼皮中胶原蛋白的工艺研究[J].精细化工,2010,27(6):554-561.
[15]GB 5009.5-2016,食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[16]中华人民共和国卫生部.GB/T9695.23-2008肉与肉制品羟脯氨酸含量测定[S].北京:中国标准出版社,2004.
[17]张敏.酸法和酶法提取齐口裂腹鱼皮胶原蛋白及鉴定性质研究[D].成都:四川农业大学,2014.
[18]刘培勇.鲟鱼皮胶原蛋白肽的制备、纯化工艺及理化性质研究[D].武汉:武汉工业学院,2012.
[19]何云,赵淑静,汪有先,等.鮟鱇鱼骨胶原蛋白提取工艺[J].食品工业科技,2018,39(5):185-190.
[20]张晓洁,张宇昊,马良,等.超声辅助提取兔皮胶原蛋白及其理化特性[J].食品与机械,2017,33(1):167-171.
[21]胡爱军,闫伟,郑捷,等.酶法水解真鲷鱼皮和鱼鳞制取胶原蛋白肽[J].食品工业,2012(10):65-68.
[22]任萌,宫新统,赵颂宁,等.酶法提炼蛋壳膜胶原蛋白的研制方法[C]//全国胶原蛋白提取制备与新产品开发应用新技术、新设备交流研讨会,2012.
[23]宋芹,颜军,郭晓强,等.酶法制取罗非鱼鳞胶原蛋白寡肽的工艺[J].食品研究与开发,2011,32(4):39-43.