骆驼掌胶原蛋白提取工艺优化与性能分析

本文以骆驼掌为原料,以提取时间、加酶量、乙酸浓度、料液比为实验因素,通过正交试验优化胃蛋白酶提取骆驼掌胶原蛋白工艺,并对所提骆驼掌胶原蛋白进行性能分析。结果表明,骆驼掌胶原蛋白的最佳提取工艺为提取时间48 h、胃蛋白酶加酶量4%、乙酸浓度0.50 mol/L、料液比1:15 g/mL,此条件下提取率为30.33%±0.19%。紫外光谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析表明,所提胶原蛋白符合I型胶原特征,保持了胶原蛋白的三螺旋结构。与牛蹄胶原蛋白性质比较,发现骆驼掌胶原蛋白的吸湿性和保湿性优于牛蹄胶原蛋白,吸油性弱于后者。

Optimization of Extraction Process and Characterization Analysis of Collagen from Camel Palm

The camel paw as raw material,extraction time,enzyme content,acetic acid concentration and the ratio of material to liquid were used as experimental factors to optimize the extraction process of collagen extracted from camel paw by pepsin,and the properties of collagen from camel paw were analyzed. The results showed that the optimum extraction process of collagen from camel palm was extraction time 48 h,pepsin addition 4%,acetic acid concentration 0.50 mol/L,material to liquid ratio1∶ 15 g/m L. Under these conditions,the extraction rate was 30.33% ± 0.19%. Ultraviolet spectrum and twelve alkyl sulphate polyacrylamide gel electrophoresis( SDS-PAGE) analysis showed that the collagen protein was conformed to the collagen type Ⅰcharacteristics and maintained three helix structure of collagen protein.Compared with the collagen of bovine hoof,camel paw collagen had better hygroscopicity than cow hoof collagen,and moisture retention was weaker than bovine hoof collagen.