鳕鱼皮制备胶原蛋白肽的工艺优化

Process for Preparing Cod Skin Collagen Peptide Optimization

以鳕鱼皮为原料,用不同剂量的木瓜蛋白酶酶解胶原蛋白,通过感官评定探讨珍珠岩去除腥苦味作用,再通过测定微生物含量,探讨微孔滤膜除菌过滤工艺,优化鳕鱼皮胶原蛋白肽制备工艺。结果表明:通过检测鳕鱼皮胶原蛋白肽分子量分布可知酶解工序添加5‰木瓜蛋白酶最为合理,且对腥苦味的去除也有一定的帮助;添加珍珠岩有助于去除鳕鱼皮胶原蛋白肽腥苦味;0.22μm微孔滤膜的除菌过滤能滤去微生物,简化后续杀菌工艺;优化工艺后未影响鳕鱼皮胶原蛋白肽收率。

Taking cod skin as raw material, collagen preparation with different doses of papain; exploring the effect of bitter and fish odor removed by perlite with sensory evaluation; measuring the microbial content, to explore the microporous membrane filter sterilization processes, optimize cod skin collagen peptide preparation. The results showed that： by detecting the cod skin collagen peptide molecular weight distribution showed that adding 5‰ papain in enzymatic processes was reasonable, and also beneficial to remove the bitter taste fishy certainly; adding perlite helps remove fishy and bitterness; 0.22 μm microporous membrane filter sterilization can filter out microbes, which simplifies sterilization process; optimization process did not affect the cod skin collagen peptide yield.