Extraction Of Salmon Skin Gelatin And Preparation Of Collagen Peptides
Keywords
Salmon Skin,Gelatin,Enzymatic Hydrolysis,Collagen Peptides,Molecular Weight
Abstract
Using salmon skin as raw material, gelatin was extracted using acid leaching-water extraction method, and the physical and chemical properties of gelatin were analyzed through amino acid analysis and ultraviolet absorption spectroscopy. The results showed that the gelatin extraction rate was 60.46%, the purity was 83.92%, the maximum UV absorption wavelength was 233 nm, and the amino acid composition was consistent with the characteristics of gelatin. In order to obtain low relative molecular weight collagen peptides, papain was used to hydrolyze gelatin. The effects of hydrolysis time, enzyme amount (mass fraction), substrate mass fraction, pH, and temperature on the hydrolysis rate were systematically investigated, and orthogonal experiments were conducted. Each influencing factor was optimized to determine the optimal enzymatic hydrolysis conditions. The results showed that the hydrolysis time was 2.5 h, the enzyme amount was 7%, the substrate mass fraction was 10%, the enzymatic hydrolysis temperature was 55¡ãC, and the pH was 8.0. The degree of hydrolysis under this process condition was 12.65%. The prepared collagen peptides have small relative molecular weights, of which 91.5% are less than 1,000. Gelatin was extracted from salmon skin by acid leaching and water extraction. Ultraviolet spectrum with the maximum absorption wavelength was 233 nm, and amino acid composition testified that the extract conformed to the characteristics of gelatin. The gelatin extract rate was 60.46%, and the gelatin content in the extract was 83.92%. Papain was used for enzyme hydrolysis of gelatin to become collagen peptides which were low molecular weight. The effects of hydrolysis time, amount of enzyme, substrate concentration, pH and temperature on hydrolysis rate were investigated systematically. By Orthogonal designed experiments, results showed that the optimal conditions of enzymatic hydrolysis was hydrolysis time 2.5 h at 55 ¡æ, amount of enzyme 7%, substrate concentration 10%, pH 8.0. At the optimum conditions, the hydrolysis degree was 12.65%. The collagen Peptides from salmon skin had low molecular weight, whose molecular weight less than 1000 Da accounted for 91.5%
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Original research was done by Kong Hui, Xing Xiaoping, Cao Yuhua, Cao Guangqun
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