响应面优化制备马面鱼皮胶原蛋白的预处理工艺研究
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摘要
以马面鱼皮为原料,研究鱼皮的脱脂除杂蛋白工艺。对脱脂除杂蛋白工艺中试剂种类、试剂浓度、料液比、处理时间等因素进行考察。试验结果表明,马面鱼皮脱脂的最佳工艺为:异丙醇溶液为脱脂试剂,浓度15%,料液比为1∶15(g/mL),在40℃时处理25 h,脱脂率达到93.10%;除杂蛋白最佳工艺为:采用NaCl与NaOH溶液联用进行鱼皮除杂蛋白处理,浓度均为0.3 mol/L,料液比1∶20(g/mL),处理25 h,除杂率为31.09%。
The pretreatment technology of removing process of fat and impurity proteins from Navodon septentionalis skin were studied.In the process,the operating parameters agent type and concentration,treatment time and solid-to-liquid ratio were investigated.The results showed that the optimal technology conditions for removing fat from Navodon septentionalis skin with 15 % isopropanol were material/liquid of1 ∶ 15(g/mL)of 25 h at 40 ℃.The optimal parameters for removing impurity proteins from Navodon septentionalis skin with the mixed solution of NaCl and NaOH(the concentrations were all 0.3 mol/L)were material/liquid of1 ∶ 20(g/mL)of 25 h.Under these conditions,the degreasing efficiency and impurity proteins removal rate of fish skin were 93.10 % and 31.09 %,respectively.
The pretreatment technology of removing process of fat and impurity proteins from Navodon septentionalis skin were studied.In the process,the operating parameters agent type and concentration,treatment time and solid-to-liquid ratio were investigated.The results showed that the optimal technology conditions for removing fat from Navodon septentionalis skin with 15 % isopropanol were material/liquid of1 ∶ 15(g/mL)of 25 h at 40 ℃.The optimal parameters for removing impurity proteins from Navodon septentionalis skin with the mixed solution of NaCl and NaOH(the concentrations were all 0.3 mol/L)were material/liquid of1 ∶ 20(g/mL)of 25 h.Under these conditions,the degreasing efficiency and impurity proteins removal rate of fish skin were 93.10 % and 31.09 %,respectively.
引文
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[3]廖伟,夏光华,李川,等.尖吻鲈鱼鳞和鱼皮胶原蛋白的提取及其理化特性分析[J].食品科学,2018,39(1):36-41
[4]冯建慧,吴晓洒,蔡路昀,等.鲢鱼鱼皮和鱼骨胶原蛋白的提取及理化性质分析[J].中国食品学报,2017,17(7):102-108
[5]沈校,龚明,邹峥嵘,等.巴沙鱼皮胶原蛋白的提取、组成及变性温度研究[J].中国海洋药物,2017,36(4):41-46
[6]刘宽,苏佳,杨韵渲,等.半滑舌鳎鱼皮胶原蛋白酶法提取工艺研究[J].食品研究与开发,2017,38(16):24-28
[7]王园园,张靓,周鹏.太湖白鱼中胶原蛋白的提取及其理化性质分析[J].食品工业科技,2017,38(18):45-49
[8]王艳.草鱼皮胶原蛋白的提取、性质研究及膜性能表征[D].天津:天津科技大学,2014
[9]许庆陵,杜扬,王雅卿,等.鲢肉脱脂及其酶解技术研究[J].现代食品科技,2006,22(2):124-127
[10]梁鹏,赵卉双,安然,等.碱性蛋白酶对鲶鱼鱼皮脱脂效果的影响[J].食品科技,2015(6):147-150
[11]李晔,马良,张宇昊.正交试验优化鱼皮超声乳化法脱脂工艺[J].食品科学,2012(24):127-131
[12]黄爱妮,汪海波,李丽,等.鲢鱼鱼皮中酶溶性胶原蛋白提取工艺的研究[J].食品工业,2016,37(5):131-136
[13]Lowry O H,Rosebrough N J,Farr A L,et al.Protein measurement with the Folin phenol reagent[J].J biol Chem,1951,193(1):265-275
[14]梁健华,朱志伟,陈竹兵.超声波对鱼皮中杂蛋白的除去效果及对鱼皮中纤维结构的影响[J].现代食品科技,2016,32(11):155-161
[15]夏珊珊,曹少谦,刘亮,等.响应面法优化马面鱼皮胶原蛋白提取工艺及胶原组成分析[J].核农学报,2014,28(5):869-875