摘要
以罗非鱼鱼骨浆为原料,使用枯草芽孢杆菌进行发酵,研究胶原蛋白肽的制备工艺。在单因素试验的基础上,采用响应面法优化制备工艺条件。结果表明,最佳工艺参数为接种量7.8%、发酵温度36.6℃、鱼骨浆添加量13.3%,发酵时间30 h。在此条件下,实际水解度达28.52%,与预测值28.57%接近,模型回归显著。
The preparation technology of collagen peptide was studied by using tilapia bone pulp as raw material and Bacillus subtilis for fermentation.On the basis of single factor test screening,response surface method was used to optimize the preparation process conditions.The results showed that the optimum process parameters were as follows:inoculation amount 7.8%,fermentation temperature 36.6℃,fish bone pulp addition amount 13.3%,fermentation time 30h.Under these conditions,the actual degree of hydrolysis reaches 28.52%,which is close to the predicted value of 28.57%,and the model regression is significant.
作者
韦倩妮
WEI Qianni(Beihai Vocational College,Beihai 536000,China)
出处
《现代食品》
2022年第21期41-44,共4页
Modern Food
基金
2020年北海职业学院第一批科研重点课题(2020YKZ01)。
关键词
鱼骨浆
水解
胶原蛋白肽
响应面法
fish bone pulp
hydrolysis
collagen peptide
response surface method
