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投稿时间：2021-07-25
投稿时间：2021-07-25
中文摘要: 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8h、料液比0.09∶1（g/mL）、温度53℃、pH7.0时，实际测定水解度为65.43%。
Abstract: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 8h，temperature of 53℃and pH of 7.0，the actual degree of hydrolysis was 65.43%.
keywords: tuna bone collagen peptides enzymatic hydrolysis response surface methodology extraction process
文章编号：202215013 中图分类号： 文献标志码：
基金项目:浙江省重点研发计划项目（2019C02076）；浙江省公益性项目（LGN20C200002）；舟山市科技计划项目（2022C61001、2021C12003、2022C01016）
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