Enzymatic Extraction Of Pig Skin Collagen And Analysis Of Product Properties
Keywords
Pig Skin, Collagen, Extraction, Nature
Abstract
Using fresh pig back skin as raw material, ultrasonic intervention was used to degrease the raw material, and low-temperature enzymatic method was used to extract and separate pig skin collagen. The purity, isoelectric point, molecular mass distribution, thermal denaturation temperature and amino acid composition of the collagen product were measured, and the UV and IR analysis. The results show that the use of ultrasonic intervention in fresh pig skin degreasing not only improves the degreasing effect, but also does not have a negative impact on the natural structure of collagen products; the ideal process for extracting collagen is: using pig skin pre-treated by ultrasonic degreasing as raw material, using enzymes Pepsin with activity of 3000U/mg, enzyme dosage of 1:50 (m/m), solid-liquid ratio of 1:10 (m/V), extracted at pH 2.5 and 4¡ãC for 24 hours; the maximum UV absorption of the product is at At the wavelength of 225nm, it is consistent with the characteristics of collagen; the purity is 95.7%; the isoelectric point is about 4.91; the thermal denaturation temperature is about 38¡ãC; the number average molecular mass is 4.81¡Á103g/mol, and the weight average molecular mass is 2.57¡Á105g/mol. The distribution is relatively concentrated and continuous; the amino acid composition of the product is very consistent with the primary structural characteristics of collagen.
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Original research was done by Zhang Ling, Zhang Liyan, Rui Hanming
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