酸处理对酶法提取鲟鱼皮胶原多肽的影响

以人工养殖的鲟鱼鱼皮为研究对象,通过单因素实验比较乳酸、柠檬酸、乙酸对酶法提取鲟鱼皮胶原多肽的影响,并考察了酸溶胀浓度、溶胀固液比、溶胀时间及溶胀温度对其的影响。在此基础上利用正交实验对提取鲟鱼皮胶原蛋白肽的酸处理工艺进行优化。结果表明,采用溶胀酸为乳酸,在质量浓度为3%,溶胀固液比为1∶5,溶胀时间为2h,溶胀温度为30℃的条件下,鲟鱼皮胶原蛋白肽的水解度为43.58%,短肽得率为55.84%,水解度比不经酸溶胀的要高出23.08%。

Effect of acid treatment on extracting collagen peptide fromsturgeon skin by enzymatic hydrolysis

As artificial breeding sturgeon skin for study,the lactic acid,citric acid and acetic acid for effects of extracting sturgeon skin collagen peptide by enzymatic method were investigated by single-factor experiment,and the swelling acid concentration,solid-liquid ratio,swelling time and swelling temperature for its influence were studied.On this basis,the optimal acid treatment process of extracting sturgeon skin collagen peptide by enzymatic method was obtained by orthogonal experiment.The results showed that as lactic acid for swelling acid,acid concentration 3%,swelling solid-liquid ratio 1:5,swelling time 2h and swelling temperature 30℃,the hydrolysis degree of sturgeon skin collagen peptide by enzymatic method was 43.58%,and the rate of obtained short peptide was 55.84%,whose hydrolysis degree increased 23.08% compared to without acid treatment.