摘要
以草鱼鱼鳞提取的酶溶性胶原蛋白肽（papain soluble collagen peptide，PSCP）为研究对象，研究不同截留分子量纳滤膜对PSCP回收率的影响；并以正交实验L9（3^4）研究了不同β-环糊精添加量、水浴时间、水浴温度对PSCP腥苦味及回收率的影响；最后分析了PSCP中氨基酸的含量和比例。结果显示，纳滤膜截留分子量为400～600u时，PSCP回收率最小（16．71％），推测PSCP分子量介于300～600u之间。β-环糊精最佳包埋条件为：添加量4％、水浴温度70℃、水浴时间40min，在此条件下鱼鳞胶原蛋白肽的回收率为92-21％，感官评分为9．30，脱腥脱苦效果最好。PSCP氨基酸分析结果显示，有16种氨基酸含量大于1％，共占总氨基酸含量的99．07％，其中羟脯氨酸含量大于8％。该方法及优化后的工艺参数为工业化生产提供了依据。
In this paper, papain soluble collagen peptide（PSCP） was used as research object,which extracted from grass carp scale,to study PSCP recovery rate under nanofiltration membranes with different molecular weight cut off（ MWCO）.Orthogonal experiment（ L9 （3^4 ） ） was used to research the influence of β - cyclodextrin dosage, bath time and bath temperature on fishy bitterness and PSCP recovery rate. Finally, content and proportion of PSCP amino acid were analyzed.The results showed that, recovery rate （16.71%）was lowest when the nanofiltration membrane MWCO was about 400-600u,suggesting that the molecular weight of PSCP might between 300-600u. The optimal embedding conditions were cyclodextrin amount of 4%, bath temperature of 70℃, bath time of 40min. Under this condition, the best deodorization effects were achieved with PSCP recovery rate was 92.21% and sensory score was 9.30.The analysis results of PSCP amino acid showed that there were 16 kinds of amino acid content of more than 1% in PSCP,total content of 99.07% in total amino acid,in which the hydroxyproline（Hyp） content was higher than 8%.The method and process parameters optimized could provide a basis for industrial production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第15期232-235,共4页
Science and Technology of Food Industry
基金
湖北省农业科技创新中心项目(2013-620-007-001)
湖北省科技支撑计划项目(2013BBA012)
关键词
酶溶性胶原蛋白肽
脱腥脱苦
纳滤
Β-环糊精
papain soluble collagen peptide
debittering
nanofiltration
β -cyclodextein
