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首页> 外文期刊>Journal of Food Science and Technology >Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett-Burman and response surface methodological approaches
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Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett-Burman and response surface methodological approaches

机译：使用胰蛋白酶辅助工艺从三文鱼（Salmo Salar）鱼皮中提取明胶：Plackett-Burman的优化和响应面方法论方法

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摘要

Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (alpha-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 A degrees C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 +/- 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin.
机译：使用胰蛋白酶辅助方法提取来自Salmon（沙摩砂浆）皮肤的明胶（Salmo Salar）皮肤，并用胰蛋白酶辅助方法提取。 响应表面方法用于优化提取参数。 通过大甲基硫酸钠 - 聚丙烯酰胺凝胶电泳分析在优化研究中使用产量，羟脯氨酸含量和蛋白质电泳分布。 最佳条件确定为：胰蛋白酶浓度为1.49 u / g; 提取温度为45℃; 并在6小时16分钟提取时间。 该响应表面优化模型具有重要性，并与预测值（204.19％）吻合实验价值（202.04 +/- 8.64％）。 在与没有胰蛋白酶的过程相比，在具有胰蛋白酶处理的优化过程中，在具有高分子量蛋白链的优化过程中，在具有胰蛋白酶的优化过程中获得更高的明胶产率。

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