食品工业科技2018，Vol.39Issue(5)：185-190,6.DOI:10.13386/j.issn1002-0306.2018.05.036
鮟鱇鱼骨胶原蛋白提取工艺
Extraction technology of collagen in Lophius litulon bone
摘要
Abstract
In order to understand the basic composition and amino acid composition of the fish bone and to improve the extraction rate of collagen in Lophius litulon bone,the low molecular weight collagen was prcpared by enzymolysis.On the basis of single factor,orthogonal experiment was used to optimize the extraction process of collagen.The results showed that the water,protein,fat,ash and calcium contents of the fish were 76.26％,13.28％,0.0025％,12.32％ and 6.22％ respectively.The total amino acid content of the fish bone was 76.57％,in which the Essential amino acid was 31.28％,the flavor amino acid was 16.94％,the hydroxyproline content was 3.68％.The optimization of collagen extraction conditions were as follows:extraction time 4 h,enzyme content 6％,temperature 40 ℃,pH1.Under this condition,the content of collagen was 43.06％,and the degree of hydrolysis was 27.08％.The collagen content of molecular weight below 30 kDa accounted for 20.65％ of the total content.The experiment provided a theoretical and technical basis for further research and development of collagen and its related products.关键词
鮟鱇鱼骨/胶原蛋白/水解度/提取工艺/分子量Key words
Lophius litulon bone/collagen/degree of hydrolysis/extraction process/molecular weight分类
轻工纺织引用本文复制引用
何云,赵淑静,汪有先,包建强..鮟鱇鱼骨胶原蛋白提取工艺[J].食品工业科技,2018,39(5):185-190,6.基金项目
水产动物遗传育种中心上海市协同创新中心(ZF1206) （ZF1206）
上海市科委工程中心建设(11DZ2280300). （11DZ2280300）
