| 摘要: |
| 以罗非鱼鱼鳞为原料，采用正交试验法，分别系统研究用碱法、酸法、酶法、酸盐法、盐碱法前处理提取鱼鳞明胶的优化工艺，并通过对这几种方法的优化工艺进行比较和熬胶工艺的研究，进而最终探讨出鱼鳞提取明胶的最佳方法为酶法。其工艺为：前处理采用0.2%的酸性蛋白酶，调pH至3. 5，于35 ℃水浴中酶解鱼鳞1 h；然后用2%盐酸浸渍约4h,之后用清水漂洗至pH 5~6左右；熬胶pH值5~6为宜，分3次熬胶，即65 ℃加热3 h，70、75 ℃各加热3.5 h，过滤后将3次胶液合并。 |
| 关键词: 罗非鱼 鱼鳞 明胶 粘度 凝胶强度 |
| DOI： |
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| 基金项目:福建省海洋与渔业局项目(闽海渔05128号)资助 |
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| Study on the extraction process of gelatin from tilapia fish scale |
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| Abstract: |
| The fish scale of tilapia taken as the raw material, the orthogonal test design was adopted to study the pretreatment of the fish scale of tilapia by using alkali method, acid method, enzyme method, acid and saline method, and saline and alkaline method. Then the five optimized processes were compared and the gelatin extraction process was studied. The results showed that the enzyme method was the optimum extraction process of gelatin from tilapia fish scale. The process was as the following: pretreatment with 0. 2% acidic protease solution with pH adjusted to 3.5, enzymatic hydrolysis at 35 ℃ for 1h, then the fish scale was rinsed to pH 5~6 after being soaked for 4 h in 2% hydrochloric acid. The gelatin extraction process includes 3 heating steps,heating at 65 ℃ for 3 h, heating at 70 ℃ for 35 h and heating at 75 ℃ for 35 h, then the final product was filtrated and the filtrate was pooled. |
| Key words: Tilapia Fish scale Gelatin Viscosity Gel strength |
