Optimization Of Extraction Conditions And Properties Of Tilapia Skin Collagen
Keywords
Tilapia Skin, Collagen, Hot Water Extraction, Gel Strength, Viscosity
Abstract
The Box-Benhnken central combination experimental design and response surface analysis method were used to optimize the hot water extraction process of tilapia skin collagen. The optimal extraction process was: soaking the fish skin with 0.213 mol/L hydrochloric acid for 21 minutes at 4¡ãC (liquid) ratio 1:20, m/V), soaked in distilled water (material-liquid ratio 1:7, m/V), and extracted in a 42¡ãC water bath for 12.6 hours. The final collagen content reached 293.018 mg/g, and the products were glycine and proline. Rich in hydroxyproline and hydroxyproline. SDSPAGE experimental results show that collagen contains ¦Á1, ¦Á2 and ¦Â chains and is a typical type I collagen. The gel strength is 682g and the intrinsic viscosity is 1.461dl/g.
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Original research was done by Wu Yanyan, Zhang Shuai, Li Laihao, Yang Xianqing, Shi Hong, Hao Shuxian, Huang Hui
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