酶法提取鸡蛋壳膜胶原蛋白工艺  

Enzymatic Extraction of Collagen from Egg Shell Membrane

作　　者：任萌[1] 宫新统[1] 赵颂宁[1] 张元元[1] 孙研博[1] 殷建伟[1] 刘静波[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,吉林长春130062

出　　处：《食品科学》2012年第16期96-99,共4页Food Science

基　　金：吉林大学本科生创新计划项目

摘　　要：采用酶解法从鸡蛋膜中提取胶原蛋白,研究酶的种类、pH值、酶用量、料水比和提取时间对胶原蛋白提取的影响,采用单因素试验并结合L9(34)正交试验优化,得出酶法提取蛋壳膜中的胶原蛋白的最佳工艺条件为常温条件下质量分数6%木瓜蛋白酶在pH5、料水比1:100(g/mL)条件下、酶解5h,胶原蛋白的提取率达到0.91%。得到高效提取胶原蛋白的工艺,不仅解决了废弃鸡蛋壳膜的环境污染问题,而且在胶原蛋白生产工业有较大的实际利用价值。In order to establish an enzymatic method for collagen extraction from egg shell membrane, the influence of enzyme type, pH, enzyme dose, material-to-water ratio and extraction time on extraction efficiency was investigated and these extraction parameters were optimized one-factor-at-a-time experiments combined with an L9（3a） orthogonal array design. The optimal extraction condition was hydrolysis for 5 h with 6% papain at normal temperature and a material-to-water ratio of 1：100 （g/mL）; resulting in an extraction rate of 0.91%. As a result, an efficient extraction method was obtained. Collagen extraction from egg shell membrane by this method not only avoids environmental pollution caused by abandoned egg shell membrane, but also has great practical value in the collagen production industry.

关 键 词：蛋壳膜 胶原蛋白 酶法 提取 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]