首页|响应面优化酸法提取猪皮胶原蛋白工艺

响应面优化酸法提取猪皮胶原蛋白工艺

Response surface methodology was used to optimize the acid extraction process of porcine skin collagen

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本实验采用酸法提取猪皮中胶原蛋白,通过单因素和响应面分析实验,研究了柠檬酸浓度、加热时间、液料比和提取温度对胶原蛋白提取率的影响,以提取率为响应值进行响应面优化.结果表明:柠檬酸的胶原蛋白提取率高于盐酸和醋酸,对提取效果的影响大小为提取温度>柠檬酸浓度>加热时间>液料比.胶原蛋白优化最佳工艺为:柠檬酸浓度0.5 mol/L、加热时间29 min、液料比20.6 mL/g、提取温度72℃,该工艺条件下胶原蛋白提取率可达82.7%.
In this experiment,collagen was extracted from pig skin by acid method.The effects of citric acid concentration,heating time,liquid-solid ratio and extraction temperature on collagen extraction rate were studied through single factor and response surface analysis experi-ment,and the response surface optimization was carried out with the extraction rate as the response value.The results showed that the collagen ex-traction rate of citric acid was higher than that of hydrochloric acid and acetic acid,and the influence on the extraction effect was extraction temperature>citric acid concentration>heating time>liq-uid-solid ratio.The optimal process of collagen extraction was as follows:citric acid concentra-tion 0.5 mol/L,heating time 29 min,liquid-solid ratio 20.6 mL/g,extraction temperature 72 ℃,the extraction rate of collagen reached 82.7%under the process conditions.

citric acidcollagenporcine skinresponse surface optimization

肖斯立、游云、黄晓霞、庄晓琪、张泽辉、闫竣萌、许千、曾晓房、陈海光、白卫东、刘巧瑜

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仲恺农业工程学院轻工食品学院(广州 510225)

仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室(广州 510225)

仲恺农业工程学院现代农业研究院(广州 510225)

农业农村部岭南特色食品绿色加工与智能制造重点实验室(广州 510225)

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柠檬酸 胶原蛋白 猪皮 响应面优化

2024

粮食与食品工业
国家粮食储备局无锡科研设计院 中国粮油学会

粮食与食品工业

影响因子:0.503
ISSN:1672-5026
年,卷(期):2024.31(5)