海参体壁明胶的提取及性质研究  

Study on the Extraction and Characteristics of Gelatin from the Body Wall of Sea Cucumber

作　　者：姜丹[1] 董秀萍[1,2] 朱蓓薇[1,2] 赵兴坤[1] 肖桂华[1] 陈雪娇[1] 

机构地区：[1]大连工业大学生物与食品工程学院 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品与发酵工业》2009年第3期183-186,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30571449);科技部国际重大合作项目(2006DFA32580);国家重点基础研究发展计划(973)项目(2006CB708210);辽宁省教育厅A类项目:胶原蛋白特性与即食海参质构关系的研究及产业化(2008068)

摘　　要：为了考察热处理后海参体壁主要组分的变化特性,采用均匀实验确定海参体壁粗明胶提取的工艺条件。结果表明:在温度100℃,0.1%NaOH,0.35%H2SO4提取3h条件下,提取率可达海参干重65.30%。所得粗明胶特性黏度为20.74mL/mg,经红外光谱和紫外光谱测定具有一般标准明胶的特性,其溶液聚集状态经原子力显微镜观测呈现较规则线性分布。The optimum extraction condition of heat treatment and the composition changes of body crude gelatin was determined by the uniform design of wall of the sea cueumber was recorded. The results indicated that under the conditions of 100℃, NaOH 0. 1 %, H2SO4 0. 35% and 3h, the best yield rate of gelatin could reach 65.30%. The inherent viscosity was 20.74 ml/mg. The analytical results of IR spectra and ultraviolet spectra illustrated that the gelatin had the same characteristics to other common gelatins. The state of aggregation appeared to be linear by AFM.

关 键 词：海参 明胶 提取 均匀实验 性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]