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
肖斯立 1游云 2黄晓霞 2庄晓琪 2张泽辉 2闫竣萌 2许千 2曾晓房 1陈海光 1白卫东 1刘巧瑜1
作者信息
- 1. 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)
- 2. 仲恺农业工程学院轻工食品学院(广州 510225)
- 折叠
摘要
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％.
Abstract
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.
关键词
柠檬酸/胶原蛋白/猪皮/响应面优化Key words
citric acid/collagen/porcine skin/response surface optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据