白鲢鱼鳞胶原蛋白提取工艺条件优化研究

利用白鲢鱼鳞为原料,采用酶法提取胶原蛋白,并利用响应面分析法对影响鱼鳞胶原蛋白提取率的关键因素的分析,得到酶法提取白鲢鱼鳞胶原蛋白的最佳工艺条件为底物浓度2.89％、加酶量0.26％、酶解温度58℃、酶解时间54min,在此条件下提取,提取液中胶原蛋白提取率可达57.84％以上.     

响应面法优化海参胶原蛋白肽的制备条件

以海参体壁为原料,研究酶解法制备海参胶原蛋白肽的工艺条件.通过单因素试验和响应面分析对酶解工艺条件进行优化.结果表明,酶解法制备海参胶原蛋白肽的最佳工艺条件为:以木瓜蛋白酶为水解酶,控制酶解温度67.8℃、酶解时间4 h、酶加量2 500 U/g、pH值6.7、底物浓度5.5%,该条件下,海参胶原蛋白肤的水解度为17.76%.     

干制大鲵皮胶原蛋白提取工艺优化

为高效利用大鲵加工副产物大鲵皮,研究干制大鲵皮制备胶原蛋白的工艺条件。以胶原蛋白提取率为评价指标,通过单因素试验法,分别研究胃蛋白酶添加量、酶解pH和酶解时间对大鲵皮胶原蛋白提取率的影响。在单因素试验基础上,通过正交试验法进一步优化大鲵皮制备胶原蛋白工艺,确定最适工艺条件,即胃蛋白酶添加量6 000 U/g、酶解pH 2.0、酶解时间6 h,在此工艺条件下,大鲵皮胶原蛋白提取率为86.7%。紫外光谱、红外光谱扫描结果分析表明,用该法提取的干制大鲵皮胶原蛋白保留胶原蛋白较为完整的三股螺旋结构。     

酶解鱼鳔蛋白制备胶原蛋白肽饮品

通过酶解鱼鳔蛋白制备分子量低于2000 Da的胶原蛋白肽液,并配制成胶原蛋白肽饮品.采用木瓜蛋白酶对鱼鳔蛋白进行酶解,利用响应面优化方法分析酶解温度、酶解时间、加酶量对酶解液中胶原蛋白肽分子量的影响,以相对分子质量低于2000 Da的胶原蛋白肽所占比例为考察指标,确定最优酶解条件,并添加低聚果糖将其配制成胶原蛋白肽饮品...     

[鱼回]鱼骨胶原多肽的制备工艺研究

鱼骨中胶原蛋白含量丰富,本研究采用碱性蛋白酶和风味蛋白酶对鲴鱼骨进行分步酶解制备骨胶原多肽。通过单因素和正交优化实验,确定碱性蛋白酶水解鲴鱼骨胶原蛋白的最佳工艺条件为：料液比（w／v）4：50,酶解温度45％,加酶量4％,pH值8,酶解时间3h,在此条件下,水解度达到39．49％。风味蛋白酶分步酶解的最佳工艺条件为酶解温度50％,加酶量4％,pH值7．5,酶解时间3h,在此条件下,水解度达到47．2％,水解产物的风味在一定程度上也得到了改善。     

白鲢鱼排酶解蛋白的制备及营养成分分析

以白鲢鱼排为实验材料,选用风味蛋白酶酶解制备蛋白水解液。考察起始pH值、酶解温度、料液比、加酶量、酶解时间对水解度的影响,采用Box—Behnken中心组合设计和响应面分析法,确定最佳工艺条件。结果表明：最佳工艺条件为起始pH7．59、酶解温度44．9℃、料液比30：100（g／mL）、加酶量4．02％、酶解时间5h,...     

具有自由基清除活性的鱿鱼皮胶原蛋白肽酶解工艺研究

以蛋白水解度和羟自由基清除率为指标,采用胰蛋白酶法提取秘鲁鱿鱼皮中的胶原蛋白肽,并通过单因素试验和正交试验优化了鱼皮胶原蛋白肽的制备工艺条件,同时测定了鱼皮的基本组成成分.结果表明,加酶量5％,酶解时间7h,酶解温度50℃,pH值8.0,酶解效果最好.此条件下,鱿鱼皮胶原蛋白肽的水解度为26.1％,羟自由基清除率为83.3％,在医用保健食品和抗衰老美容护肤产品上具有很好的实用价值.     

大菱鲆鱼皮多肽液的制备及其抗运动疲劳作用

利用热水水解法制备大菱鲆鱼皮胶原蛋白。以制备的胶原蛋白为原料,利用复合蛋白酶酶解法制备大菱鲆鱼皮多肽液,并利用单因素和正交试验对复合蛋白酶酶解大菱鲆鱼皮胶原蛋白的工艺进行优化,并对得到的大菱鲆鱼皮多肽液的抗运动疲劳作用进行研究。结果表明,复合蛋白酶酶解法制备大菱鲆鱼皮多肽液的最佳酶解工艺为:温度50℃,p H 6.5,酶用量0.08%,酶解时间8 h。在此工艺条件下大菱鲆鱼皮胶原蛋白的水解度为68.35%。小鼠负重游泳实验和抗疲劳生化指标结果表明大菱鲆鱼皮多肽液具有良好的抗运动疲劳能力。     

响应面法优化碱性蛋白酶酶解酱渣的条件

为了更好的利用酱渣中残留的蛋白质物质,设计利用碱性蛋白酶酶解酱渣.利用响应面分析法(RSM)优化碱性蛋白酶酶解酱渣的条件参数.在pH、温度、料水比、酶加量、酶解时间单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计,选择影响较大的三个因素开展响应面分析.通过Design-Export软件分析得到回归模型并进行方差分析,得到最优工艺参数是:酶解pH 10.03,温度47.20℃,料水比1:3.39,酶加量200 U/g.在优化工艺参数条件下测得的蛋白水解度为4.45％,与理论预测值相对误差仅0.45％,说明回归方程与实际情况拟合较好.最优酶解条件的蛋白水解度较对照(2.86％)提高了55.59％.     

响应曲面法优化碱性蛋白酶提取林蛙残体胶原蛋白

以提取林蛙油后的剩余林蛙干残体为原料,通过碱性蛋白酶法提取胶原蛋白。以胶原蛋白提取率为指标,对影响胶原蛋白提取pH 值、加酶量、酶解温度和酶解时间4 因素进行研究,在单因素试验基础上,采用响应曲面分析法,得出最优酶提取工艺条件,并根据实际生产优化为：pH10、加酶量1.5%、酶解温度50℃、酶解时间2.5h,在此工艺条件下,林蛙残体胶原蛋白提取率为55.38%,胶原蛋白成品的纯度64.15%。     

Optimization of Gelatin Extraction from Silver Carp Skin

ABSTRACT:  Fish skins are a by-product of the fish processing industry that can be successfully processed into gelatin. This study was designed to optimize the extraction process to obtain the highest yield, gel strength, and viscosity for gelatin production from silver carp skin. A fractional factorial design (2 levels, resolution III, 2^9-5) was chosen to screen 9 parameters to determine the most significant ones. Those found to be significant were optimized to determine the maximum value for 3 dependent variables mentioned above. The hydroxyproline content and hydroxyproline/protein ratio of the skin were 1.7% and 6.5%, respectively. The protein content of the skin was 26%. The hydroxyproline content of the gelatin for the sample giving the highest hydroxyproline/protein ratio was 10.9%. This sample was arbitrarily called pure gelatin and the purity of the remaining samples was between 71.8% and 97%. The highest protein and gelatin recovery was 78.1% and 98.8% of the total available, respectively. The latter, gelatin recovery, is proposed to be used instead of protein yield. Four variables were determined as significant in screening and these variables were studied by a central composite rotatable design (4-factor and 5-level with 6 central points) to model the system and response surface methodology was used for optimization. The optimum extraction conditions were 50 °C for the extraction temperature, 0.1 N HCl for the acid concentration, 45 min for the acid pretreatment time, and finally 4 : 1 (v/w) for the water/skin ratio. The predicted responses for these extraction conditions were 630 g gel strength, 6.3 cP viscosity, and 80.8% gelatin recovery. The data suggest that silver carp skin gelatin is similar to those of fish gelatins currently being exploited commercially.     

超声波辅助酶法提取青鱼鱼皮胶原蛋白工艺

以青鱼鱼皮为原料,考察超声波功率、超声波处理时间、加酶量、酶解温度、酶解时间、pH值对胶原蛋白提取率的影响,在单因素基础上对青鱼鱼皮胶原蛋白提取工艺进行正交试验和方差分析。结果表明,最佳提取工艺条件为:加酶量100 U/g、pH 7.5、酶解温度40℃、超声波处理时间50 min,胶原蛋白的提取率达45.3%。     

Characterisation of acid-soluble collagen from skin of silver carp (Hypophthalmichthys molitrix)

Acid-soluble collagen (ASC) from the skin of silver carp (Hypophthalmichthys molitrix) was isolated and some properties of ASC were investigated. SDS–PAGE patterns showed ASC from silver carp skin was type ? collagen. Sulfopropyl-Toyopearl 650(M) column chromatography indicated that ASC from silver carp skin was composed of three kinds of α chains, α₁, α₂ and α₃. Hydroxyproline and proline content of ASC from silver carp skin was 192 residues/1000 residues, which was similar to that of ASC from carp skin. Denaturation temperature (T_d) of ASC from silver carp skin was around 29 °C. The results showed that some properties of ASC from silver carp skin were similar to those of ASC from carp skin. However, the peptide map of ASC from silver carp skin digested by pepsin was distinguished with that of ASC from carp skin.     

不同加热条件对复合鱼糜凝胶特性的影响

本研究考察了鲢鱼鱼糜和带鱼鱼糜形成的复合鱼糜的破断力和凹陷深度在不同凝胶化条件下的变化规律。实验中各处理组的蛋白含量均为12%,其中蛋白比例为100%鲢鱼鱼糜,100%带鱼鱼糜,以及鲢鱼鱼糜和带鱼鱼糜的蛋白含量比例为9:1,8:2,7:3和6:4。结果表明:在凝胶化温度为30℃时,复合鱼糜的破断力均高于鲢鱼鱼糜,在鲢鱼鱼糜和带鱼鱼糜比例为7:3时破断力和凹陷深度均达到最大值,此时也高于带鱼鱼糜;而在凝胶化温度为40℃时,带鱼鱼糜添加量为40%时,破断力和凹陷深度达到最大,此时的凝胶特性优于带鱼鱼糜。带鱼鱼糜和鲢鱼鱼糜在50℃时均出现凝胶劣化现象。当带鱼鱼糜添加量为10%时,复合鱼糜对鲢鱼鱼糜和带鱼鱼糜的凝胶劣化均有显著的抑制作用。     

Optimization of conditions for extraction of acid-soluble collagen from grass carp (Ctenopharyngodon idella) by response surface methodology

Grass carp is a freshwater fish species widely known by consumers over the world. Its skin has abundant collagen which possesses many healthy effects. The optimal conditions for collagen extraction were determined by response surface methodology in this work. Box–Behnken design was applied to evaluate the effects of three independent variables (acetic-acid concentration, temperature and time) on the acid-soluble collagen yield of grass carp skin. Correlation analysis of the mathematical-regression model indicated that quadratic polynomial model could be employed to optimize the extraction of acid-soluble collagen. From response surface plots, acetic-acid concentration, temperature and time exhibited interactive effects on the extraction of acid-soluble collagen. The optimal conditions to obtain the highest acid-soluble collagen yield of grass carp skin were an acetic-acid concentration of 0.54 M, a temperature of 24.7 °C and a time of 32.1 h. Under these optimal conditions, the experimental values agreed with the predicted values, using analysis of variance, indicating a high goodness of fit of the model used and the success of response surface methodology for modeling extraction of acid-soluble collagen from grass carp skin.

Industrial relevance

Grass carp is a freshwater fish species with important economic significance. The annual production of grass carp in China was 3.86 million tons in 2005 which was the highest among all the freshwater fish species (http://www.agri.ac.cn/DataIss/ZY/QT/200610/17688.html). The weight of skin accounts for approximately 9% of whole fish. It is interesting to find a way to improve its value. In this work, collagen was extracted from grass carp skin by acetic acid and a mathematical model of extraction was built by response surface methodology. The effects of acetic-acid concentration, extraction time and temperature were under investigation. The results showed that there is an optimal condition to obtain the highest collagen yield. The optimal condition was determined to be an acetic-acid concentration of 0.54 M, a temperature of 24.7 °C and a time of 32.1 h. This research is helpful to develop a new product using grass carp and to fully use this sort of fish resource.     

酸碱法提取鲢鱼肌肉蛋白的胶凝特性

采用酸碱法(pH-shifting)提取鲢鱼肌肉蛋白,并研究不同工艺提取的鱼糜蛋白的胶凝特性。结果表明：与水洗鱼糜相比,酸提蛋白的肌球蛋白重链明显降解,肌动蛋白含量减少;碱提蛋白的肌动蛋白含量最高,加热胶凝造成碱提蛋白的肌球蛋白重链部分降解;酸碱提取蛋白胶凝温度和储能模量(G＇)降低;酸提蛋白胶凝热损失显著高于水洗鱼糜凝胶和碱提蛋白,但水洗鱼糜凝胶和碱提蛋白胶凝热损失之间没有显著差异(P＜0.05);酸提蛋白和碱提蛋白凝胶的保水性显著低于水洗鱼糜凝胶(P＜0.05);酸提蛋白凝胶的凝胶强度最低(46.81N×mm),但碱提蛋白凝胶(60.59N×mm)和水洗鱼糜凝胶(63.57N×mm)的强度之间没有显著差异(P＜0.05)。碱法是提取鲢鱼肌肉蛋白的合适方法。     

Seasonal differences in the properties of gelatins extracted from skin of silver carp (Hypophthalmichthys molitrix)

The gelatins were extracted from skins of silver carp (Hypophthalmichthys molitrix) caught in winter and summer, respectively. The physicochemical (molecular weight distribution and melting point) and rheological characteristics (viscosity property), as well as functional properties (emulsifying capacity and stability) of the gelatin from winter silver carp skin were compared with those of the summer equivalent. The results showed the properties of the summer gelatin were superior to those of the winter one, showing higher viscosity, emulsion stability, melting point and lower concentration for gelling. The summer gelatin has slightly denser strands of the gel microstructure which was observed by scanning electron microscopy (SEM). Different properties of gelatins from skin of silver carp may be attributed to the big discrepancy of the environmental temperature in the two seasons.     

鲢鱼肉蛋白酶解产物功能特性的研究

以鲢鱼鱼肉为原料,利用响应面分析法对鲢鱼鱼肉酶解产物的酶解工艺进行优化,系统考察了木瓜蛋白酶、风味蛋白酶添加量和酶解时间对鱼肉酶解产物得率的影响,并对酶解产物的溶解性、热稳定性和感官评价进行了分析。结果表明,鱼肉酶解产物的较理想酶解工艺条件为：风味蛋白酶添加量0．6％、木瓜蛋白酶添加量0．6％和酶解时间55min,此时制备出的鲢鱼鱼肉酶解产物具有良好的溶解性、热稳定性和感官值。     

顶空固相微萃取与GC-MS联用法分析淡水鱼肉气味成分

本文以我国主要食用养殖淡水鱼鲢、鳙、鲫和草鱼为原料,采用涂有聚二甲基硅氧烷-二乙烯苯(PDMS-DVB)涂层的固相微萃取头萃取鱼肉蒸馏后的挥发性成分,在相同的顶空固相微萃取(HS-SPME)条件和气-质联用仪(GC-MS)检测条件下,分析了鲢、鳙、鲫和草鱼肉中的挥发性成分组成,分别检出鲢、鳙、鲫和草鱼肉中有40、42、42、31种挥发性成分,均以挥发性羰基化合物和醇类为主,其相对百分含量分别为63.33%、72.69%、76.16%和55.40%.感官评定结果表明鲫和鳙的气味相近,四种鱼肉按气味的强弱排列次序为鲫、鳙、鲢、草鱼.推测挥发性羰基化合物和醇类含量越高,气味越强烈.