酶解法提取黑木耳中胶原蛋白的工艺优化  

Process optimization on extracting collagen with enzymolysis method from black fungus

作　　者：刘静波[1] 赵颂宁[1] 林松毅[1] 张燕[1] 任萌[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,长春130062

出　　处：《农业工程学报》2012年第13期282-286,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家"863"高技术研究发展计划资助项目(2007AA10Z329);国家科技支撑计划课题(2012BAD33B03)

摘　　要：为了提高提取黑木耳中胶原蛋白得率,研究黑木耳中胶原蛋白提取工艺路线优化酶法提取的最适条件,采用单因素试验与多元线性回归试验设计相结合的试验方法,经过数据计算统计分析,由回归方程可知,在一定范围内得率与pH值呈正相关,与液料比呈正相关,与酶添加量呈负相关,与酶解时间呈负相关,得出优化工艺参数为:采用胰蛋白酶,酶解pH值为8.0,液料比为52.5:1mL/g,酶添加量为8%,酶解时间为2h,其中在此条件下从黑木耳中提取胶原蛋白得率达到1.091%。研究结果为植物性胶原蛋白制备提供了参考。In order to improve extracting yield of collagen from black fungus,the optimum conditions for collagen extracting process with enzyme methods were investigated.The method of single factor experiment and polybasic quadratic regression orthogonal design model were used to analysis the effects of these factors.The results showed that,within limits,the extracting yield positively related with pH value and the ratio of liquid and material,negatively related with additive amount and extracting time.The optimized processing parameters were as follow：trypsin,enzymolysis pH value 8.0,ratio of liquid and material 52.5：1 mL/g,enzyme additive amount 8%,enzymolysis time 2 h.With these conditions,extracting yield of collagen from black fungus could reach up to 1.091%.The results can provide a reference for extracting plant collagen

关 键 词：酶 提取 优化 黑木耳 胶原蛋白 

分 类 号：TS201[轻工技术与工程—食品科学]