Combinated use of enzyme and acid for collagen extraction from fish scales

Authors

CHEN Tiebi, Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China
LIU Dongmin, Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China
LU Kang, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Jianhui, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHOU Qiang, Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China
DENG Guosheng, Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China
LI Mengqun, Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China

Abstract

In order to realize the efficient extraction of collagen from fish scales, acid-enzyme coupling methods was used for collagen extraction based on the optimized decalcification, mixed-acid and enzymatic extraction. The optimum decalcification of fish scales was as follows. The solid to liquid ratio was 8∶100, soluted in 1.0 mol/L hydrochloric acid, and then reaction at 20 ℃ for 1.0 h. The best conditions for collagen extraction using mixed acid were 1∶12 of acetic acid, 1∶10 of citric acid, and 1∶12 of lactic acid for 3 d extraction and the extraction yield of it was 48.14%. The best enzymatic extraction conditions were shown to be 450 U/g of pepsin at the extraction temperature of 30 ℃ for 72 h and the yield was 45.26%. Acid-enzyme coupling method showed better effect than acid or enzymatic extraction only, even though repeating them twice respectively was not as effective as the coupled one, in spite of relatively high cost and time-consuming (P<0.05). We could obtain 84.61% of the collagen using mixed acid followed by enzymatic extraction , and the extracted collagen was identified to be type I one using SDS-PAGE.

Publication Date

8-28-2016

First Page

163

Last Page

166,219

DOI

10.13652/j.issn.1003-5788.2016.08.040

Recommended Citation

Tiebi, CHEN; Dongmin, LIU; Kang, LU; Jianhui, WANG; Qiang, ZHOU; Guosheng, DENG; and Mengqun, LI (2016) "Combinated use of enzyme and acid for collagen extraction from fish scales," Food and Machinery: Vol. 32: Iss. 8, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.08.040
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/40

References

[1] 农业部渔业局. 2015年全国渔业经济统计公报[Z]. 北京: 中国农业出版社, 2015: 1-2.
[2] 杨叶辉. 利用水产品加工副产物开发羟基磷灰石的研究进展[J]. 食品安全质量检测学报, 2016, 7(1): 263-268.
[3] 张丰香, 许时婴, 王璋. 鱼鳞明胶生产的浸酸脱钙工艺研究[J]. 食品工业科技, 2008, 28(3): 199-204.
[4] 陈丽丽, 赵利, 刘华, 等. 有机酸提取鮰鱼皮胶原蛋白的工艺研究[J]. 食品与机械, 2010, 26(5): 118-121.
[5] 任婷婷, 董秀萍, 朱蓓薇, 等. 响应面法优化海参胶原蛋白肽的制备条件[J]. 食品与机械, 2010, 26(3): 120-123.
[6] 张俊杰, 段蕊, 陈玲, 等. 鱼皮ASC、PSC的提取和性质比较[J]. 食品科技, 2008(10): 173-177.
[7] 将挺大. 胶原与胶原蛋白[M]. 北京: 化学工业出版社, 2005.
[8] 王信苏, 汪之和. 草鱼鱼鳞胶原蛋白的提取[J]. 现代食品科技, 2006, 22(4): 148-150.
[9] 吴波, 陈运中, 律佳雪, 等. 响应面分析法优化鱼鳞脱钙条件的研究[J]. 食品科学, 2008, 29(4): 181-184.
[10] 潘杨, 许学勤. 酸碱法提取鱼鳞胶的工艺研究[J].食品科技, 2008(3): 183-186.
[11] 王吰, 刘剑虹, 李可伟. 胃蛋白酶法提取草鱼鳞胶原蛋白的工艺研究[J]. 食品研究与开发, 2007, 28(4): 134-136.
[12] 张俊杰, 段蕊, 潘秀楼. 鲤鱼鱼鳞酶溶性胶原蛋白提取工艺的应用[J]. 淮海工学院学报: 自然科学版, 2006, 15(4): 55-58.
[13] 刘艳, 刘章武, 唐婧苗, 等. 酶解淡水鱼鳞制备水解胶原蛋白的研究[J]. 武汉工业学院学报, 2009, 28(2): 11-17.
[14] 钟朝辉, 李春美, 顾海峰, 等. 草鱼鱼鳞酶溶性胶原蛋白的提取及基本特性[J]. 水产科学, 2007, 26(2): 91-94.
[15] 段宙位, 申铉日, 陈秀明, 等. 罗非鱼尾胶原蛋白的提取与鉴定[J]. 食品科学, 2012, 33(6): 59-64.
[16] 周爱梅, 张培丽, 刘欣, 等. 淡水鱼皮胶原蛋白提取优化工艺研究(Ⅱ)[J]. 食品与发酵工业, 2007, 33(1): 113-117.
[17] IKOMA T, KOBAYASHI H, TANAKA J, et a1. Microstructure, mechanical, and biomimetic properties of fish scales from Pafrus major[J]. Journal of Structural Biology, 2003, 142: 327-333.
[18] 刘文涛, 李国英, 缪煜清, 等. 鱼鳞的研究现状及应用前景[J]. 水利渔业, 2006, 6(1):20.
[19] 刘艳, 刘章武, 唐婧苗, 等. 淡水鱼鳞水解胶原蛋白的酶法制备[J]. 食品研究与开发, 2009, 30(6): 99-103.
[20] 张俊杰, 曾庆孝. 鱼鳞盐酸脱钙过程中胶原蛋白含量的变化[J]. 食品与发酵工艺, 2004, 30(4): 40-43.