鮟鱇鱼骨胶原蛋白提取工艺

Extraction technology of collagen in Lophius litulon bone

为了解鮟鱇鱼骨的基本组成和氨基酸成分,提高其胶原蛋白提取率,研究采用酶解法制备低分子量的胶原蛋白。在单因素的基础上,应用正交实验对鮟鱇鱼骨胶原蛋白的提取工艺进行优化。结果表明,鮟鱇鱼骨水分、蛋白质、脂肪、灰分及钙含量依次为76.26%、13.28%、0.0025%、12.32%、6.22%;鮟鱇鱼骨总氨基酸含量76.57%,其中,必需氨基酸31.28%,鲜味氨基酸16.94%,羟脯氨酸含量3.68%;优化胶原蛋白的提取条件如下:提取时间4 h,加酶量6%,温度40℃,pH1。在此条件下提取胶原蛋白的含量为43.06%,水解度为27.08%,分子量低于30 kDa的胶原蛋白占总含量的20.65%。实验为深入研究和开发鮟鱇鱼骨胶原蛋白及其相关产品提供了理论和技术基础。

In order to understand the basic composition and amino acid composition of the fish bone and to improve the extraction rate of collagen in Lophius litulon bone, the low molecular weight collagen was prepared by enzymolysis.On the basis of single factor, orthogonal experiment was used to optimize the extraction process of collagen.The results showed that the water, protein,fat,ash and calcium contents of the fish were 76.26% , 13.28% ,0.0025% , 12.32% and 6.22% respectively.The total amino acid content of the fish bone was 76.57% , in which the Essential amino acid was 31.28% , the flavor amino acid was 16.94% ,the hydroxyproline content was 3.68% .The optimization of collagen extraction conditions were as follows：extraction time 4 h, enzyme content 6% , temperature 40 ℃ , pHi.Under this condition, the content of collagen was 43.06%, and the degree of hydrolysis was 27.08% .The collagen content of molecular weight below 30 kDa accounted for 20.65% of the total content.The experiment provided a theoretical and technical basis for further research and development of collagen and its related products.