热水法抽提鳕鱼皮胶原蛋白条件的响应面分析

摘要

The cod's skin was soaked by acid-base to wipe off the fat and hybrid protein and to make the skin puffing sufficiently, and then extracted with hot water to investigate the influence of pH,temperature and hydrolysis time on collagen productivity. The best collagen extraction condition through response surface methodology was pH 5.0, temperature 42 ℃ and hydrolysis time 25.72 h.The extraction efficiency was 83.75％.%以鳕鱼皮为原料,先用酸碱浸泡鱼皮,去除脂肪和杂蛋白,并使鱼皮充分膨胀.再利用热水抽提法,以胶原蛋白的产率为主要指标,考察pH、温度,水解时间的变化对指标的影响,并考察这些因素对指标的交互影响.利用响应面法优化得出的胶原蛋白提取最佳工艺条件是pH 5.0,温度为42℃,提取时间为25.72 h.在最优条件下胶原蛋白的提取率为83.75%.