HUANG Yu-mei, TIAN Ying-gang, ZHU Sheng. Three stage extraction and structural characters of melanin from black-bone silky fowl[J]. Science and Technology of Food Industry, 2014, (01): 249-253. DOI: 10.13386/j.issn1002-0306.2014.01.085
Citation: HUANG Yu-mei, TIAN Ying-gang, ZHU Sheng. Three stage extraction and structural characters of melanin from black-bone silky fowl[J]. Science and Technology of Food Industry, 2014, (01): 249-253. DOI: 10.13386/j.issn1002-0306.2014.01.085

Three stage extraction and structural characters of melanin from black-bone silky fowl

  • This study aimed to develop a method to extract melanin from black- bone silky fowl muscle by Skim- enzymatic hydrolysis and acid hydrolysis, to find better separation conditions of black-bone silky fowl melanin.The melanin was observed by Transmission Electron Microscope, and analyzed by element analyzer. The optimal conditions for protamex hydrolysis of black-bone silky fowl muscle were determined as follows: refluxing 4 times, refluxing time 1h, and solid-liquid ratio 1∶2.Under this condition the removal rate was 7.5%.Then it was found that more melanin with a lower protein level was prepared from black- bone silky fowl muscle by the protease C, optimal acidification condition was hydrochloric concentration 2mol /L, refluxing time 3h, liquid- solid ratio 1 ∶ 10, refluxing 4 times.Under this condition of the impurity removal rate was the highest. Through transmission electron microscopy the melanin by three-step purified was ellipsoidal and shape integrity particle, with clear and smooth borderline and without destruct.Element analysis of melanin showed that the melanin from black- bone silky fowl might be a specail melanin which was different with eumelanin and phomelanin.
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