摘要
采用超声辅助酶解法从无骨鸡爪(鸡爪剔骨)中提取胶原蛋白肽,以胶原蛋白肽得率为指标,从五种商业用酶中(木瓜蛋白酶、碱性蛋白酶、复合蛋白酶、胃蛋白酶和胰蛋白酶)筛选出碱性蛋白酶作为实验用酶,在此基础上以料液比、超声功率、超声时间和酶解时间四个因素进行单因素实验,选取影响酶解效果显著的三个因素,以胶原蛋白肽得率为响应值,采用响应面分析法进行三因素三水平试验。结果表明:各因素对得率的影响大小为料液比>酶解时间>超声功率,确定的最佳提取工艺为:料液比为1:26(g/mL)、超声波功率为250 W和酶解时间为4.0 h,最终胶原蛋白肽得率为49.24%±0.98%。在此工艺下得到的无骨鸡爪胶原蛋白肽的溶解度较好,在90%以上。可将其用于加工工业中,为扩大肉鸡副产物胶原蛋白的市场应用提供一定的理论支撑。
Ultrasound-assisted enzyme extraction method was used to extract collagen peptide of boneless chicken feet.Alcalase was selected to hydrolyze collagen from five commercial enzymes(papain,alkaline protease,complex protease,pepsin and trypsin)and the yield of collagen peptide was used as an indicator.On that basis,the single-factor experiments were carried out with material-liquid ratio,ultrasonic power,ultrasonic time and enzyme extraction time.Then,with collagen peptide yield as the response value,three factors that significantly affected enzymatic hydrolysis were selected for response surface analysis to conduct three-factor three-level experiments.The results showed that the influence of various factors on the extraction rate was as follows:material-liquid ratio>enzyme extraction time>ultrasonic power.The optimal extraction process was the material-liquid ratio of 1:26(g/mL),ultrasonic power of 250 W and the extraction time of 4 h,and the final collagen peptide yield was 49.24%±0.98%.The solubility of the collagen peptide from boneless chicken feet obtained by process optimization was above 90%.Therefore,Ultrasound-assisted enzyme extraction method can be used in processing industrial production to expand the application market of chicken by-product collagen.
作者
周婷
卢方云
黄瑾
吴瑀婕
吴海虹
张新笑
徐为民
邹烨
王道营
ZHOU Ting;LU Fangyun;HUANG Jin;WU Yujie;WU Haihong;ZHANG Xinxiao;XU Weimin;ZOU Ye;WANG Daoying(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China)
出处
《食品工业科技》
CAS
北大核心
2021年第19期182-189,共8页
Science and Technology of Food Industry
基金
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)
国家自然科学基金(31901612)
江苏省农业自主创新项目(CX(19)2018)
江苏省自然科学基金项目(BK20180300)
江苏省重点研发(BE2020301)。
关键词
无骨鸡爪
超声波技术
碱性蛋白酶
胶原蛋白肽
溶解度
响应面
boneless chicken feet
ultrasound technologies
alcalase
collagen peptide yield
solubility
response surface
