海蜇皮营养成分分析及胶原蛋白的提取

The Nutritional Ingredient Analysis of Salted Jelly Fish and Extraction of Collagen

研究了海蜇皮的营养成分,分别采用胃蛋白酶法和柠檬酸法提取海蜇皮胶原蛋白。结果表明,海蜇皮中总糖质量分数为0.6%,蛋白为1.1%,呈味氨基酸占总氨基酸的59.1%,色氨酸是海蜇皮的第一限制氨基酸。胃蛋白酶法提取条件:pH值2,胃蛋白酶质量分数4.5%,时间54h,料液比为1:2,提取率为32.76%;柠檬酸法提取条件:柠檬酸浓度0.4mol/L,时间78h,料液比1:3,提取率为18.73%。

In this paper, the nutritional ingredient of salted jelly fish is studied, and processing conditions with pepsin and citric acid are optimized. The results suggest that the contention of salted jelly fish＇s total sugar is 0.6%, protein level is 1.1%, the flavor amino acid occupied 59.1% of total amino acid, and tryptophane is its first limiting amino acid. The condition of extraction with pepsin： pH 2, concentration of pepsin 4.5%, 54 h, the ratio of solid to liquid 1 ： 2. In these conditions, extraction ratio is 32.76%. The condition of extraction with citric acid： concentration of citric acid 0.4 mol/L, 78 h, the ratio of solid to liquid 1 ： 3. In these conditions, extraction ratio is 18.73%.