酶法提取鱿鱼皮胶原蛋白  

Extraction of collagen from the skin of squid using enzymatic method

作　　者：王燕[1] 付万冬 郑斌 

机构地区：[1]浙江海洋学院,舟山316000 [2]浙江省海洋开发研究院,舟山316100

出　　处：《食品科技》2011年第6期150-155,共6页Food Science and Technology

基　　金：浙江省优先主题重点社会发展项目(2010C13009);浙江省水产品加工产业创新团队项目(2009R50031)

摘　　要：采用酶解法提取鱿鱼皮中的胶原蛋白。通过单酶水解实验,确定中性蛋白酶为目标酶。并通过正交实验法和响应面分析法对提取过程的各个条件进行选择和优化,确定最佳提取工艺为:在经过前处理的鱿鱼皮中加入其质量5%的中性蛋白酶,按1:14(g:mL)的料液比加入蒸馏水,调其pH为7.0,51℃下酶解54min,在此条件下,胶原蛋白的提取率可达到97.7%。Enzymatic degradation was used to extract collagen from the skin of squid.Through single enzyme hydrolysis experiment,neutral protease was confirmed to be the target enzyme.The condition of extraction was optimized by orthogonal design and response surface methodology.The optimum conditions for collagen extraction was：5% neutral protease was added to the skin of squid which had been through pretreatment,distilled water was added to the skin of squid in accordance with biomass-solvent ratio of 1：14（g：mL）,adjusted the pH to 7.0,enzymolysis reaction for 54 min in 51 ℃.Under these conditions,the yield of collagen is 97.7%.

关 键 词：鱿鱼皮 胶原蛋白 正交实验 响应面分析法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]