微波法提取鱼鳞胶原蛋白及其性质研究  

Extraction of Collagen from Fish Scale by Microwave Method and Study on Its Properties

作　　者：袁园[1] 胡建平[1] 

机构地区：[1]西昌学院轻化工程学院,四川西昌615013

出　　处：《湖北农业科学》2013年第3期662-664,共3页Hubei Agricultural Sciences

基　　金：西昌学院研究生项目(XY09-2A02)

摘　　要：以淡水鱼加工后的下脚料鱼鳞为原料,采用微波法提取其中的胶原蛋白,设计单因素试验和正交试验考察乙酸浓度、微波功率、微波处理时间和料液比对鱼鳞中胶原蛋白提取率的影响。结果表明,优化的提取工艺条件为微波功率400 W、0.6 mol/L的乙酸溶液作提取剂、料液比m鱼鳞∶V乙酸=1∶25(g/mL)、微波处理时间5 min,此条件下胶原蛋白提取液中羟脯氨酸含量为186.358 mg/g,胶原蛋白提取率为41.37%。对提取的鱼鳞胶原蛋白进行性质测定,结果表明鱼鳞胶原蛋白的吸水性0.466 g/g、溶解性100%、乳化性51.67%、乳化稳定性91%、吸油性2.8 mL/g、起泡性84%,综合性质较好。Collagen was extracted from byproduct of fish,fish scale,by microwave extraction method.The effects of acetic acid concentration in extract solvent,microwave power,microwave treatment time and material to solvent ratio on the extraction yield of collagen from fish scale were analyzed by single factor tests and orthogonal experiment.The results showed that the optimized extraction technology was using 0.6 mol/L acetic acid as extract solvent with material to solvent ratio at mscale∶ Vacetic acid=1∶25(g/mL),extract for 5 min under 400 W of microwave power.The content of hydroxyproline in extractant solution was 186.358 mg/g under the extraction technology;while the extraction yield of collagen was 41.37%.According to property tests,the water absorption,solubility,emulsibility,emulsion stability,oil absorption and foamability of the extracted collagen was 0.466 g/g,100%,51.67%,91%,2.8 mL/g and 84%,respectively.The comprehensive properties of the collagen were good.

关 键 词：胶原蛋白 鱼鳞 微波法提取 性质 

分 类 号：S[农业科学]