鲤鱼骨明胶提取工艺优化及性质研究

Study on the Extraction and Property of Gelatin from Carp Bone

以鲤鱼骨作为原料,对其进行明胶提取工艺研究,通过采用不同的单因素设计及正交试验,确定其提取最佳工艺条件。结果得出:对鲤鱼骨明胶得率产生影响的单因素分别为酸处理用时、提取温度、提取用时、料液比;同时表明:用硫酸浸泡鲤鱼骨的时间为7 h,提取温度为40℃,提取时间为7 h,料液比为1:6(g/m L),此工艺条件下,明胶得率为87.1%。鲤鱼骨明胶SDS-PAGE电泳可见两条清晰条带,蛋白相对分子质量为12.9 KDa和11.8 KDa,即构成骨明胶组分为α1和α2,紫外光谱分析明胶纯度较高。

In the study,took carp bone as the material and tried to generalize its gelatin extraction technology.Single factor experiment was adopted,through orthogonal experiment to determine the best technical condition.The effect of sulfuric acid treatment time,extraction temperature,extraction time,gelatin liquid ratio was studied on the yielding rate of carp bone gelatin.the results showed that the optimal extractiontechnology for carp bone gelatin was1.2%sulfuric acid for7h,extracting material liquid proportion being1:6(g/ml),extraction temperature40℃.In this process conditions,the yield was87.1%.Carp bone gelatin SDSPAG Eelectrophoresis showed two clear bands,the relative molecular weight of the protein was12.9KDa and11.8KDa,that was,the composition of the bone gelatin group was divided into alpha1and alpha2.