酶法提取鱼鳞胶原蛋白的工艺优化

Process optimization of enzyme- extracted collagen from fish scale

应用木瓜蛋白酶作生物催化剂,进行酶法提取鳙鱼鱼鳞胶原蛋白的工艺优化研究。设计和进行以胶原蛋白提取率为目标值,液固比、提取时间、酶浓度和提取温度为考察因素的正交试验。通过对试验结果的直观分析和因素水平趋势分析,确定了各考察因素的最优值分别为36 h、20∶1(V∶m)、2.5%和28℃,该条件下,胶原蛋白提取率达到11.64%。通过对试验结果的方差分析判断出各因素的影响均为不显著,但对提取率影响程度的相对大小顺序为提取时间、提取温度、酶浓度和液固比。所制备的产品经红外光谱表征基本符合I型胶原蛋白的特征。

The study on process optimization of enzyme-extracted col- lagen from bighead carp scale with papain as biological catalysis was carried out. The orthogonal test with collagen extraction yield as tar get and liquid/solid ratio, extraction time, papain concentration and temperature as investigation factors was designed and conducted. The optimal values of the factors above were separately determined to be：36 h, 20 ： I（V ： m）, 2.5% and 28 ℃, under which the ex- traction yield reached 11. 64% by the intuitive analysis and factor- level tendency analysis of the test results. The significance of all the factors was estimated to be not significant but their relative sizes of the degrees of influence on the extraction yield were extracting time, temperature, papain concentration and liquid/solid ratio by the vari- ance analysis of the test results. The prepared collagen sample was proved to conform to type I collagen characteristics by the infrared spectrum.