摘要
该文利用枯草芽孢杆菌进行固态发酵(solid-state fermentation,SSF)生产罗非鱼皮胶原蛋白的制备工艺。以胶原蛋白提取率为评价指标,通过单因素试验和响应面分析法优化发酵条件,并对罗非鱼皮SSF胶原蛋白和酸溶性胶原蛋白(acid-soluble collagen,ASC)的傅里叶变换红外光谱、紫外光谱、聚丙烯酰胺凝胶电泳以及氨基酸组成进行分析比较。结果表明,最佳发酵工艺为菌龄20 h,加水量11.7 mL,接种量5.8%,发酵温度34℃,发酵时间48 h,此条件下SSF胶原蛋白的提取率(65.03%)高于ASC(57.26%),二者具有典型且相似的胶原蛋白特征。该制备工艺稳定可靠,为罗非鱼皮的精深加工提供了一种新型生物技术途径。
The production technology of extracting collagen from tilapia skin by solid-state fermentation( SSF) with Bacillus subtilis was studied.The extraction rate of collagen was selected as the evaluation index,the fermentation conditions were optimized by single factor test and response surface methodology.The Fourier transform infrared spectra,ultraviolet spectra,sodium dodecyl sulfate polyacrylamide gel electrophoresis( SDS-PAGE) and amino acid composition of tilapia skin SSF collagen and acid-soluble collagen( ASC) were analyzed and compared.The results showed that the optimum fermentation process parameters were cell age 20 h,water addition 11.7 m L,inoculum size 5.8%,fermentation temperature 34 ℃,and fermentation time 48 h.Under such conditions,the extraction rate of SSF collagen( 65.03%) was higher than that of ASC( 57.26%),and both exhibited typical and similar collagen characteristics.This study demonstrated that SSF was a stable and reliable method for collagen production,providing a novel biotechnological process for deep processing of tilapia skin.
作者
邢瀚文
韩玮
施文正
李晓晖
XING Hanwen;HAN Wei;SHI Wenzheng;LI Xiaohui(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第20期120-126,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31471685)。
关键词
罗非鱼皮
胶原蛋白
固态发酵
响应面
提取
tilapia skin
collagen
solid-state fermentation
response surface
extraction
作者简介
第一作者:邢瀚文,硕士研究生;通讯作者:李晓晖,副教授,E-mail:xhli@shou.edu.cn。
