摘要
以牛蛙皮为原料,在单因素试验基础上,通过正交试验探讨了料液比、胃蛋白酶添加量、胃蛋白酶处理时间、提取温度和熬胶时间对牛蛙皮明胶提取率的影响,并对其性质作了初步分析。优化的牛蛙皮明胶提取条件为:料液比1︰8(g/m L)、胃蛋白酶添加量15 U/g、胃蛋白酶处理时间3 h、提取温度50℃、熬胶时间16 h;明胶提取率最高,达12.78%。牛蛙皮明胶色泽洁白,黏度和凝冻强度分别为3.85 m Pa·s和223 g,等电点为5.78。此外,牛蛙皮明胶的氨基酸组成中,脯氨酸和羟脯氨酸总含量为18.25%。优化的牛蛙皮明胶提取工艺合理、可行,提取率较高,且符合食用明胶标准。
Bullfrog skin was used as the raw material to extract gelatin. The effects of liquid ratio, pepsin dosage, pepsin time, extraction temperature as well as extraction time on the gelatin yield rate were researched by the method of orthogonal experiment after the single factor experiment. Meanwhile, the characteristic of gelatin was also investigated. The results showed that gelatin yield rate could reach up 12.78% when the extraction conditions were as follows： the liquid ratio 1︰8（g/mL）, the concentration of pepsin 15 U/g, the extraction of pepsin 3 h, the extraction temperature 50 ℃ and the extraction time 16 h. Meanwhile, the extracted bullfrog skin gelatin retained color white and the skin gelatin exhibited the viscosity of 3.85 m Pa·s and gel strength bloom value of 223 g. Meanwhile, the p I for bullfrog skin gelatin was 5.78. Also, the total amount of Pro and Hyp was 18.25%, according to the results of amino acid composition. The optimization of gelatin extraction process technology was reasonable and feasible, and bullfrog skin gelatin meets the standard of edible gelatin.
作者
李从虎
周颖
张笑笑
王慧婷
孙秀芳
吴彦
LI Conghu;ZHOU Ying;ZHANG Xiaoxiao;WANG Huiting;SUN Xiufang;WU Yan(College of Life Science,Anqing Normal University（Anqing 246133;The Province Key Laboratory of the Biodiversity Study and Ecology Conservation in Southwest Anhui（Anqing 246133;Research Center of Aquatic Organism Conservation and Water Ecosystem Restoration（Anqing 246133)
出处
《食品工业》
CAS
北大核心
2018年第7期157-161,共5页
The Food Industry
基金
安徽省教育厅高校自然科学研究项目(KJ2016A864)
关键词
牛蛙
明胶
提取率
工艺
正交试验
bullfrog
gelatin
extraction yield
process
orthogonal experiment
