超声辅助酶法制备鸡皮胶原蛋白的工艺优化  

Optimization of ultrasound-assisted enzymatic preparation of chicken skin collagen

作　　者：魏沈芳 张顺棠 刘昆仑[1] 段晓杰 高立栋 WEI Shenfang;ZHANG Shuntang;LIU Kunlun;DUAN Xiaojie;GAO Lidong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Lotus Health Industry Group Company,Ltd.,Zhoukou 466200,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]莲花健康产业集团股份有限公司,河南周口466200

出　　处：《河南工业大学学报（自然科学版）》2022年第6期59-66,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省优秀青年科学基金(212300410033);河南工业大学自科创新基金(2021ZKCJ03)。

摘　　要：为了提高鸡皮胶原蛋白的提取效率,以鸡皮为原料,考察了料液比、胃蛋白酶加入量、超声输出功率、超声处理时间4个因素对胶原蛋白提取率的影响,并进行响应面优化。结果表明:超声波辅助酶法可显著提高胶原蛋白的提取率,且超声输出功率、超声时间对提取率影响显著(P<0.05);基于回归方程和预测模型,得出最优提取工艺为料液比1∶73 g/mL、胃蛋白酶添加量1.58%、超声输出功率260 W、超声时间26 min(持续2 s-间断2 s);各因素对提取率的影响为超声时间>超声功率>料液比>加酶量;在最优条件下,提取率达83.42%±0.65%,与预测值接近。该方法可以显著提高胶原蛋白的提取效率,为鸡皮胶原蛋白工业化制备提供理论依据。Collagen performs a triple-helix structure that is formed by threeαchains through right-hand spiral of hydrogen bonds between peptide chains.It has high stability and large molecular weight,accounting for about one-third of the total protein in animals.Collagen can provide high mechanical strength to bone,skin,tendon,blood vessels,and other tissues to support organs and maintain normal physiological functions of the body.It has a great influence on the normal functions of cells,tissues,and organs,and can repair damaged parts.Collagen has good application prospects because of its low sensitivity and biocompatibility,and can be applied to food,medicine,cosmetics,and food packaging.Chicken skin consists of about 10%of protein,85%of which is collagen.Therefore,it can be used as a high-quality protein source to be applied in food industry and increase its added value.In this study,the process of extracting collagen from chicken skin by ultrasound-assisted enzymatic extraction was studied.Taking solid-liquid ratio,pepsin dosage,ultrasonic output power and ultrasonic treatment time as experimental factors,the technology of ultrasonic assisted enzymatic extraction of collagen was explored,and the prediction model was established to optimize the extraction process.Firstly,the influence of 4 factors on collagen extraction and their optimal range were determined by single-factor experiments.Then,the response surface was optimized.The results showed that ultrasonic-assisted enzymatic preparation significantly improved the extraction rate of collagen,and ultrasonic power and ultrasonic time had significant(P<0.05)effect on extraction rate.In addition,the optimal extraction condition was obtained based on regression equation and prediction model:the solid-liquid ratio of 1∶73 g/mL,enzyme dosage of 1.58%,ultrasonic power of 260 W,and ultrasonic time of 26 min(2 s On-2 s Off).Among the four independent variables,ultrasonic treatment time played the most important role on extraction rate,followed by ultrasonic power,solid-liqu

关 键 词：胶原蛋白 鸡皮 超声波辅助 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]