真鳕鱼骨明胶的提取工艺及性质研究  

Study on the Extraction and Property of Gelatin from Pacific Cod Bone

作　　者：王珊珊[1] 单银银[1] 李志皓[1] 乔若瑾[1] 李八方[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品与发酵工业》2012年第7期152-156,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(30871943)狭鳕鱼皮胶原蛋白分子结构与物理及其耦合性的研究

摘　　要：以真鳕鱼骨为原料对其明胶的提取工艺进行了研究。在单因素实验基础上,通过正交实验探讨HCl浓度、酸处理时间、提取温度和提取时间对鱼骨明胶得率的影响。结果表明:HCl浓度4%,酸处理时间18 h,提取温度70℃,提取时间8 h,明胶提取率最高,达98.02%。明胶在235 nm处有最大吸收。在上述提取条件下,得到的明胶经红外光谱检测失去三螺旋结构,在扫描电镜观察下明胶具有多孔的网状结构。Aquatic gelatin was prepared from the bone of Pacific cod. The influences of different extraction parameters, including concentration of hydrochloric acid, acid soaking time, extraction temperature and time on the extraction rate of bone gelatin were investigated. On the base of single-factor experiment, the optimum parameters of ex- traction for bone gelatin were obtained by orthogonal experiment as follows： the concentration of hydrochloric acid 4% , acid soaking time 18h, the extraction temperature 70~C and time 8h, the yield was 98.02%. Gelatin exhibited the maximum absorbance at 235nm. FTIR spectra showed the significant loss of molecular order of triple helix. The gelatin displayed a polyporous network under SEM .

关 键 词：真鳕鱼骨 明胶 提取 得率 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]