HAO Jun-jie, MA Hai-le, LUO Min, GUO Jing-jing, LI Yun-liang. Energy-gathered pulsed ultrasonic-assisted hot water extraction of fish scale collagen[J]. Science and Technology of Food Industry, 2014, (11): 117-122. DOI: 10.13386/j.issn1002-0306.2014.11.017
Citation: HAO Jun-jie, MA Hai-le, LUO Min, GUO Jing-jing, LI Yun-liang. Energy-gathered pulsed ultrasonic-assisted hot water extraction of fish scale collagen[J]. Science and Technology of Food Industry, 2014, (11): 117-122. DOI: 10.13386/j.issn1002-0306.2014.11.017

Energy-gathered pulsed ultrasonic-assisted hot water extraction of fish scale collagen

  • In this work, an energy-gathered pulsed ultrasonic-assisted procedure of fish scale collagen extraction was investigated.Response surface methodology ( RSM) with a 3-factor, 3-lever Box-Behnken Design ( BBD) was conducted to ascertain the optimum ultrasound-assisted extraction parameters ( extraction temperature X1, ratio of solvent to solid X2, ultrasonic time X3) .The optimum conditions were determined to be extraction temperature 80℃, ratio of solid to solvent 40mL /g, extraction time 60min, pH6 and ultrasonic pulse mode 8s on and 5s off.Under this condition, the extraction efficiency of fish scale collagen could significantly increase from 67.31% to 81.25% and almost reached the model calculation value 81.63%.The FT-IR spectrum analysis revealed that ultrasonic-assisted treatment could cause the transfer of absorbance peak of acylamino residues I and II of fish scale collagen.
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