共查询到19条相似文献,搜索用时 343 毫秒
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《食品工业科技》2017,(14)
以脱脂脱矿骨粉为原料,利用超声波辅助胃蛋白酶法提取骨明胶。比较了骨素酶解前、酶解中以及酶解后经不同超声时间和功率处理对明胶得率的影响,单因素实验结果表明:骨素酶解前和酶解中经超声处理,明胶得率显著提高。在骨素酶解前和酶解中分别经250 W、20 min和250 W、10 min的超声处理,明胶的得率分别为81.35%和83.32%,与未经超声处理组相比,明胶得率分别提高了9.96%和11.93%,而骨素酶解后在300 W超声功率下处理10 min,明胶得率仅为71.59%,与未超声处理组71.39%接近。SEM图片显示,酶解前和酶解中经超声处理,会使骨素表面出现孔隙,而酶解后超声处理则会使骨素表面更加光滑,表明酶解前和酶解中超声处理对骨素具有疏松作用。SDS-PAGE结果显示,超声波辅助酶法提取明胶,对明胶分子量分布没有影响。超声波辅助酶法提取,提高了骨明胶的得率,可为工业上骨明胶的生产提供有益的参考和借鉴。 相似文献
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分光光度法测定畜禽骨素中胶原蛋白含量 总被引:1,自引:0,他引:1
本文提供了一种快速、简单、准确、成本低的畜禽骨素中胶原蛋白含量的测定方法。通过热法和酸法提取畜禽骨中胶原蛋白,计算其中胶原蛋白与羟脯氨酸含量的比值,得到不同原料骨的胶原蛋白换算系数:猪骨为6.12-6.17,牛骨为6.77,鸡骨为6.27-6.30,羊骨为6.34-6.35,结果表明水溶性和酸溶性的胶原蛋白换算系数差异不显著(P〉0.05)。根据骨素生产实际情况,选用水溶性胶原蛋白换算系数作为骨素中胶原蛋白测定的换算系数,用分光光度法测定热提骨素中羟脯氨酸含量,乘以对应的胶原蛋白换算系数,得到猪骨素、牛骨素和鸡骨素中胶原蛋白含量分别为9.19%、7.92%、9.78%。该方法测定骨素中胶原蛋白含量的相对标准偏差在0.01-0.03%之间,变异系数在0.44-2.26%之间,平均回收率在99.36-100.44%之间,说明分光光度法适用于骨素中胶原蛋白含量的测定。 相似文献
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就HACCP在骨素生产中的应用进行探讨,根据骨素的生产工艺流程,对各工序进行了详尽的危害分析,并确定了3个CCP,制定了HACCP计划表,为保证骨素的质量安全提供保障。 相似文献
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Ossein from Baltic cod backbone was obtained after extraction of non-collagenous protein with 0.1 M NaOH solution and demineralization with 1.0 M HCl solution. The extractions were performed at 4 °C for 24, 48 and 72 h using a solid/solution ratio from 1:4 to 1:8 (w/v). After 48 h of extraction in 0.5 M acetic acid only about 25% of collagen was dissolved. After 48 h of extraction at optimal concentration of pepsin (4 mg/g ossein) the collagen was dissolved almost completely. Collagen solubilized in acetic acid could be almost completely precipitated with κ-carrageenan, at protein/polysaccharide ratio 1:1 (w:w). The denaturation temperature of Baltic cod backbone collagen was 14.4 °C and the conversion factor of hydroxyproline to collagen was 15.7. 相似文献
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Hassan A. AL-Kahtani Elsayed A. Ismail Mohammed Asif Ahmed Ademola Monsur Hammed Saeed Olorunnisola 《International Journal of Food Properties》2017,20(11):2559-2568
Camel bone was demineralized through HCl acidulation process at different concentrations (0.0%, 1.5%, 3.0%, and 6.0%) over 1–5 days. The level of demineralization was acid concentration and soaking time dependent. Highest demineralization (62.0%) was recorded in bone sample treated with 6.0% dilute acid for 5 days. Energy dispersive X-ray spectroscopy (EDX) elemental analysis revealed reduction in Ca and increase in N and H, while O remains unaffected. Particulate characteristics by scanning electron microscope showed an increased surface roughness of bone after demineralization. Fourier transform infrared (FT-IR) analysis of ossein depicted the presence of functional group similar to that of bone protein (collagen). Statistical optimization by central composite design (CCD) revealed a significant quadratic model for optimum values of extraction temperature, pH, and extraction time. The highest gelatin yield from camel bone was 23.66% at optimum extraction condition (71.87°C, pH 5.26, and 2.58 h) and the bloom was 205.74 g. Camel bone is suitable for production of gelatin with good potentials in food and nonfood applications. 相似文献
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H_2O_2在鸡骨明胶提取中的应用 总被引:1,自引:1,他引:0
对明胶传统提取工艺进行改良,在骨素吸水膨胀阶段添加微量H2 O2 并直接加热提取明胶,结果表明,骨素中添加0 2 %的H2 O2 ,明胶的提取率提高近3倍,同时明胶的色泽浅,抗菌性好,但明胶的粘度与凝胶强度有所降低。改良的提取工艺极大地缩短了明胶生产时间,减少能耗。通过氨基酸和粘均分子质量的测定结果表明,由于H2 O2 对芳香族氨基酸的破坏,加速胶原链的断裂解聚,因而使明胶的提取率提高,明胶粘均分子质量略有下降。红外光谱显示,该法提取的明胶不存在螺旋结构。 相似文献
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畜禽骨的综合开发利用 总被引:1,自引:4,他引:1
介绍了骨的营养价值,骨制品发展的国内外现状,几种主要骨制品(如骨素、骨泥、骨粉、骨明胶)的特点、加工工艺、用途,并预测了我国骨食品的开发前景。 相似文献
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该实验从酒曲中分离出一株能降解猪骨素的芽孢杆菌,经过16Sr RNA序列比对,鉴定其菌株为枯草芽孢杆菌,并运用GC-MS对其代谢产物中的挥发性物质进行分离鉴定.结果表明,其挥发性物质主要有醇、醛、酸、酮、酯、杂环类化合物等物质. 相似文献
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K. Takahashi Y. Myojo T. Yoshida K. Yoshimura M. Hattori 《Journal of food science》2004,69(6):C443-C449
ABSTRACT: Gelatin samples conjugated with acidic saccharides such as glucuronic acid, alginic acid oligosac-charide, and low-molecular-weight alginic acid were prepared to improve the functional properties of ossein gelatin by the Maillard reaction. The conjugation resulted in a decreased isoelectric point, retardate gelation time, low storage modulus, and low melting temperature and enthalpy of gelatin gel; in particular, low-molecular-weight alginic acid resulted in a large improvement. The alginic acid oligosaccharide-conjugated gelatins and low-molecular-weight alginic acid-conjugated gelatins had calcium-retaining ability, and the latter exhibited calcium-aggregating ability. It is thus considered that conjugation with low-molecular-weight alginic acid could be effective for providing a new type of gelatin with a soft texture and calcium-retaining and calcium-aggregating ability. 相似文献