OPTIMIZATION OF CHICKEN SKIN GELATIN EXTRACTION BY RESPONSE SURFACE METHODOLOGY
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摘要: 传统的明胶主要来源于猪和牛的皮和骨，但是近年来由于宗教信徒（伊斯兰教）的不断壮大，使得传统明胶的使用受到了严格的限制，所以迫切需要找到一种传统明胶的替代品。鸡皮中含有丰富的胶原蛋白，作为明胶的提取材料，不仅可以满足宗教人群的需求，还可以提高资源利用率和企业效益。以鸡皮为原料，通过单因素试验考察了鸡皮明胶提取过程中碱液浓度、浸碱时间、酸液体积分数和提胶温度对所得明胶凝胶强度的影响。在单因素试验的基础上，利用Box-Behnken中心组合试验和响应面分析法对鸡皮明胶的提取工艺条件进行优化，建立了明胶凝胶强度和碱液浓度、浸碱时间、酸液体积分数和提胶温度之间的回归模型，并对该模型进行显著性分析，探讨各因素及其交互作用对明胶凝胶强度的影响，发现碱液浓度、浸碱时间和提胶温度对明胶凝胶强度的影响均比较显著，而酸液体积分数和交互因素都不显著。最后经过验证试验得到鸡皮明胶的最佳提取工艺条件：NaOH浓度0.2 mol/L，浸碱时间0.8 h，HCl体积分数0.6%，提胶温度55.0℃。此条件下明胶凝胶强度达到396.6±4.0 g，与预测值392.43 g相近，且比市售猪皮明胶的凝胶强度（240.0 g）显著提高了65%，可为开发新的明胶提供理论依据。Abstract: Traditional gelatin is mainly derived from the skins and bones of pork and cow.In recent years,due to the growing number of religious believers,the use of traditional gelatin is strictly restricted,so it's urgent to find a substitute for traditional gelatin now.Chicken skin contains abundant collagen,which not only canmeet the needs of religion people,but also improve the resourceutilization rate and economic benefit.The effect of NaOH concentration,NaOH treatment time,HCl concentration and extraction temperature on the gel strength of gelatin was investigated through single factor experiments.On the basis of single factor experiments,the Box-Behnken center combination experiment and response surface analysis were used to optimize the extractionconditions for chicken skin gelatin,and the regression model between gel strength and NaOH concentration,NaOH treatment time,HCl concentration and extraction temperature was built.The effect of those factors and their interactions on the gel strength.wasexplored by the analysis of the significance of the model.The results showed that the influence of NaOH concentration,NaOH treatment timeand extraction temperature on gelatin gel strength were all more significant,while HCl concentration and interaction of factorswere not significant.The optimum conditions were obtained through theverification text which were showed as follows:the concentration of sodium hydroxide was of 0.2 mol/L,the sodium hydroxide treatment time of 0.8 h,the concentration of hydrochloric acid of 0.6% and the extraction temperature of 55.0℃.Under these optimal conditions,the gel strength of gelatin was up to 396.6±4.0 g,which was significantly increased by 65% than pork skin gelatin (240.0 g).The present method will provide a theoretical basis for the development of new gelatin.
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Keywords:
- chicken skin /
- gelatin /
- acid-alkaline method /
- gel strength
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