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中国精品科技期刊2020
周婷,卢方云,黄瑾,等. 响应面法优化超声辅助酶法制备无骨鸡爪胶原蛋白肽[J]. 食品工业科技,2021,42(19):182−189. doi: 10.13386/j.issn1002-0306.2020120097.
引用本文: 周婷,卢方云,黄瑾,等. 响应面法优化超声辅助酶法制备无骨鸡爪胶原蛋白肽[J]. 食品工业科技,2021,42(19):182−189. doi: 10.13386/j.issn1002-0306.2020120097.
ZHOU Ting, LU Fangyun, HUANG Jin, et al. Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(19): 182−189. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120097.
Citation: ZHOU Ting, LU Fangyun, HUANG Jin, et al. Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(19): 182−189. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120097.

响应面法优化超声辅助酶法制备无骨鸡爪胶原蛋白肽

Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology

  • 摘要: 采用超声辅助酶解法从无骨鸡爪(鸡爪剔骨)中提取胶原蛋白肽,以胶原蛋白肽得率为指标,从五种商业用酶中(木瓜蛋白酶、碱性蛋白酶、复合蛋白酶、胃蛋白酶和胰蛋白酶)筛选出碱性蛋白酶作为实验用酶,在此基础上以料液比、超声功率、超声时间和酶解时间四个因素进行单因素实验,选取影响酶解效果显著的三个因素,以胶原蛋白肽得率为响应值,采用响应面分析法进行三因素三水平试验。结果表明:各因素对得率的影响大小为料液比>酶解时间>超声功率,确定的最佳提取工艺为:料液比为1:26(g/mL)、超声波功率为250 W和酶解时间为4.0 h,最终胶原蛋白肽得率为49.24%±0.98%。在此工艺下得到的无骨鸡爪胶原蛋白肽的溶解度较好,在90%以上。可将其用于加工工业中,为扩大肉鸡副产物胶原蛋白的市场应用提供一定的理论支撑。

     

    Abstract: Ultrasound-assisted enzyme extraction method was used to extract collagen peptide of boneless chicken feet. Alcalase was selected to hydrolyze collagen from five commercial enzymes (papain, alkaline protease, complex protease, pepsin and trypsin) and the yield of collagen peptide was used as an indicator. On that basis, the single-factor experiments were carried out with material-liquid ratio, ultrasonic power, ultrasonic time and enzyme extraction time. Then, with collagen peptide yield as the response value, three factors that significantly affected enzymatic hydrolysis were selected for response surface analysis to conduct three-factor three-level experiments. The results showed that the influence of various factors on the extraction rate was as follows: material-liquid ratio>enzyme extraction time>ultrasonic power. The optimal extraction process was the material-liquid ratio of 1:26 (g/mL), ultrasonic power of 250 W and the extraction time of 4 h, and the final collagen peptide yield was 49.24%±0.98%. The solubility of the collagen peptide from boneless chicken feet obtained by process optimization was above 90%. Therefore, Ultrasound-assisted enzyme extraction method can be used in processing industrial production to expand the application market of chicken by-product collagen.

     

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