猪骨明胶的提取工艺研究  

Optimization of Extraction Conditions for Pig Bone Gelatin

作　　者：刘安军[1] 石清[1] 朱振元[1] 朱晓芳[1] 吉利利[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第5期519-522,共4页Modern Food Science and Technology

摘　　要：本实验对猪骨明胶的提取工艺进行了研究。通过单因素实验探讨了提取pH值、提取温度对猪骨明胶提取率、凝胶强度和粘度的影响,通过SDS-PAGE电泳观察胶原蛋白水解情况,判断最适pH值及提取时间,确定猪骨明胶最佳提取条件为提取pH值10.5,提取温度70℃,提取时间5h。结果表明:在该条件下明胶的提取率可达到54%,6.67%的明胶溶液的凝胶强度为576g,60℃下的粘度为11.2mPa·s。In this paper, the extraction of pig bone gelatin was investigated. Through single factor experiment, the effects of extraction pH and temperature on extraction yield, gel strength and viscosity of swine gelatin were studied. By SDS-PAGE, the hydrolysis of collagen was monitored and the optimum pH and extraction time were determined. The best extraction pH, extraction temperature, and extraction time were 10.5, 70 ℃, and 5 h, respectively, under which the extraction rate of gelatin, the gel strength and the viscosity of 6.67% gelatin solution were of 54%, 576 g, and 11.2 mPa·s （60 ℃）, respectively.

关 键 词：猪骨 明胶 提取 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]