鳕鱼皮活性胶原的提取及酶解动力学研究

采用低温酸酶结合法提取鳕鱼鱼皮胶原,通过考察不同提取条件,优化了鳕鱼皮胶原的提取工艺,并对所提胶原进行特性分析。以经典的米氏方程理论为基础,研究胃蛋白酶酶促水解鳕鱼皮制备胶原的酶解反应特性,通过鳕鱼皮的酶解曲线,建立数学方程,表征胶原提取过程的水解动力学行为。结果表明:鳕鱼皮胶原提取的最佳工艺条件为:胃蛋白酶添加量为1.0%,料液比为1∶40,处理时间为24h,酸介质为柠檬酸,其浓度为0.20mol/L。在此条件下胶原提取率达到48.67%。胃蛋白酶水解鳕鱼皮制备胶原的动力学模型为:-rs=(2.9004E-3S])/(S]+0.2156),其中米氏常数Km=0.2156。

Study on extraction of cod skin collagen and reaction kinetics

Collagen was isolated from cod skin by acid-enzyme binding method at 4℃.The extraction technology was optimized by exploring extraction parameters.The isolated protein was confirmed by different phsico-chemical techniques like FTIR,SDS-PAGE and so on.Based on the classic Michaelis-Menten equation theory,the hydrolytic characteristics of cod skin by pepsin were studied.Through the curves of the enzymatic hydrolysis experiments,the kinetics models were established to describe the process of hydrolysis.The results indicated that the optimal extraction conditions were as follows:pepsin addition of 1.0%,solid/liquor ratio of 1:40,extraction time of 24h,citric acid concentration of 0.20mol/L.Under this condition,the yield of the cod skin collagen was 48.67%.The enzymatic dynamics equation:-rs=(2.9004E-3S])/(S]+0.2156),where the Michaelis constant Km=0.2156.