响应面优化金枪鱼骨胶原肽提取工艺

Extraction Optimization of Tuna Bone Collagen Peptides by Response Surface Methodology

为提高金枪鱼加工副产物鱼骨的附加值,采用酶解法制备鱼骨胶原肽。以水解度为主要优化指标,筛选最佳用酶,并通过单因素和响应面试验优化酶添加量、酶解时间、料液比、温度及pH值工艺条件。结果表明,当金枪鱼骨胶原肽的酶解条件为酶添加量2.5%、酶解时间8 h、料液比0.09∶1(g/mL)、温度53℃、pH7.0时,实际测定水解度为65.43%。

To increase the added value of tuna processing by-product tuna bone,collagen peptides from tuna bones were prepared by enzymatic hydrolysis.Taking the degree of hydrolysis as the main optimization index,the optimal enzyme was selected.The extraction conditions such as solid-liquid ratio,enzyme dosage,and enzymatic hydrolysis time,temperature and pH were improved by single factor experiment and response surface methodology.The results showed that with enzyme dosage of 2.5%,solid-liquid ratio of 0.09∶1(g/mL),and enzymatic hydrolysis time of 8 h,temperature of 53℃and pH of 7.0,the actual degree of hydrolysis was 65.43%.