| 海参体壁明胶的提取及性质研究 |
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| 引用本文： | 姜丹,董秀萍,朱蓓薇,赵兴坤,肖桂华,陈雪娇.海参体壁明胶的提取及性质研究[J].食品与发酵工业,2009,35(3). |
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| 作者姓名： | 姜丹 董秀萍 朱蓓薇 赵兴坤 肖桂华 陈雪娇 |
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| 作者单位： | 1. 大连工业大学生物与食品工程学院,辽宁,大连,116034
2. 大连工业大学生物与食品工程学院,辽宁,大连,116034;江苏大学,食品与生物工程学院,江苏,镇江,212013 |
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| 基金项目： | 国家自然科学基金，科技部国际重大合作项目，国家重点基础研究发展规划(973计划)，辽宁省教育厅A类项目 |
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| 摘 要： | 为了考察热处理后海参体壁主要组分的变化特性,采用均匀实验确定海参体壁粗明胶提取的工艺条件。结果表明:在温度100℃,0.1%NaOH,0.35%H2SO4提取3h条件下,提取率可达海参干重65.30%。所得粗明胶特性黏度为20.74mL/mg,经红外光谱和紫外光谱测定具有一般标准明胶的特性,其溶液聚集状态经原子力显微镜观测呈现较规则线性分布。
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| 关 键 词： | 海参 明胶 提取 均匀实验 性质 |
Study on the Extraction and Characteristics of Gelatin from the Body Wall of Sea Cucumber |
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| Jiang Dan,Dong Xiuping,Zhu Beiwei,Zhao Xingkun,Xiao Guihua,Chen Xuejiao.Study on the Extraction and Characteristics of Gelatin from the Body Wall of Sea Cucumber[J].Food and Fermentation Industries,2009,35(3). |
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| Authors: | Jiang Dan Dong Xiuping Zhu Beiwei Zhao Xingkun Xiao Guihua Chen Xuejiao |
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| Abstract: | The optimum extraction condition of crude gelatin was determined by the uniform design of heat treatment and the composition changes of body wall of the sea cucumber was recorded.The results indicated that under the conditions of 100℃,NaOH 0.1%,H2SO4 0.35% and 3h,the best yield rate of gelatin could reach 65.30%.The inherent viscosity was 20.74 ml/mg.The analytical results of IR spectra and ultraviolet spectra illustrated that the gelatin had the same characteristics to other common gelatins.The state of aggregation appeared to be linear by AFM. |
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| Keywords: | sea cucumber body wall gelatin extraction uniform design characteristics |
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