Optimization of the enzymatic extraction process of fish oil from silver carp viscera,preparation of microcapsules and its in vitro digestion characteristics
To address the issue of efficient extraction of fish oil from silver carp viscera and the digestion characteristics of its microcapsules,the single-factor test and Box-Behnken response surface analysis were used to study the protease dosage addition,enzyme hydrolysis time,and solid-to-liquid ratio to investigate the preparation of gelatin-sodium hexametaphosphate complex coacervation microcapsules and their behavior in a simulated digestion system.The results revealed that:1)The extraction rate of fish oil from silver carp viscera could reach 81.09％when 7 000 U protease(Protamex® 1.6)was added per 1 g of sample protein,an enzyme hydrolysis time of 1.3 h,and an solid-liquid(viscera to water)ratio of 5 g∶2 mL;2)The gelatin-sodium hexametaphosphate complex coacervation reaction system at pH 4.0 resulted in 90.95％encapsulation rate of fish oil;3)The retention rate of fish oil microcapsules was maintained above 99％after storage at 30 ℃ for 10 days;4)In the in vitro simulated digestion experiment,the total release rate of the gastric phase was 10.69％and the total release rate of the intestinal phase was 46.40％,which showed a certain sustained-release and controlled-release characteristics.This study optimized the extraction process of fish oil from silver carp viscera and effectively improved the extraction rate,successfully prepared fish oil microcapsules with significant protection,sustained-release and controlled-release capabilities by finely adjusting the complex concertation system.This study provided the scientific basis and technical support for the application of fish oil in food and nutritional supplements.
国家科技期刊平台
NSTL
万方数据
