响应面法优化鱿鱼(Ommastrephes bartrami)皮胶原蛋白提取液脱色工艺

采用活性炭吸附法脱除鱿鱼(Ommastrephes bartrami)皮胶原蛋白提取液中色素,优化脱色条件,以进一步利用鱿鱼皮胶原蛋白。在确定该色素特征吸收波长为420 nm条件下,分别研究了活性炭添加量、脱色时间、溶液p H值和脱色温度对鱿鱼皮胶原蛋白液色素脱除效果影响。在单因素实验基础上,选择脱色时间30 min,进行活性炭添加量、溶液p H值、脱色温度三因素三水平BoxBehnken中心组合响应面分析试验。结果表明,活性炭吸附鱿鱼皮胶原蛋白液色素最佳条件为活性炭添加量4.2%,溶液p H值2.27,脱色温度35°C,该条件下鱿鱼皮胶原蛋白液的脱色率为45.6%,蛋白质和氨基酸损耗率分别为19.65%和22.93%。脱色后鱿鱼皮胶原蛋白的甘氨酸含量最高(136.02 mg/g,相对含量23.05%),谷氨酸、精氨酸和脯氨酸含量也较高,而半胱氨酸和蛋氨酸总量不到1%,符合水产蛋白氨基酸和I型胶原蛋白氨基酸特点。

OPTIMIZATION OF DECOLORING FOR COLLAGEN EXTRACT FROM SQUID (OMMASTREPHES BARTRAMI) SKIN WITH ACTIVATED CARBON

The root, rhizome, and leaves of eelgrass Zostera marina L. were collected from the coast of Zhangzi Island in Dalian, Liaoning Province. The leaves were sampled in five age categories from new leaf to old one in different sizes. Ash contents, caloric values and element contents (carbon, nitrogen, and phosphorus), and the correlations among those plant parts were studied. When leaves grew up, the ash contents gradually increased. On the other hand, gross caloric value (GCV) in the different parts showed significant difference (P<0.01), of which the new leave was the largest for (14.89±0.040)kJ/g. When leaves grew up, the GCV gradually decreased; and the lowest was found in the root for (8.15±0.079)kJ/g. Ash-free caloric value (AFCV) of leaves of different ages was slightly different from each other. Contents of carbon, nitrogen, and phosphorus showed the same trend: young leaves > old leaves > rhizome > root. N:P ratios in the different parts were similar in average of 27.08, revealing phosphorus limitation for this species. The different distribution of these indices reflected the energy transfer from older tissues to younger ones and energy storage in active tissues. Ash contents was in significantly negative correlation with GCV, AFCV, carbon content, nitrogen content, and phosphorus content (P<0.01). GCV was in significant positive correlation with all chemical elements contents (P<0.01). Moreover, there were significant linear relationships between caloric values and the contents of those elements (P<0.05).