Optimization of Ultrasonic Assisted Enzymatic Extraction of Collagen from Fish Skin of Lophiiformes

The optimum extraction process of collagen from fish skin of Lophiiformes was determined by the ultrasonic flavor enzyme method and the ultrasonic alkaline enzyme method,with the ratio of material to liquid,ultrasonic time,enzyme dosage,enzyme hydrolysis time,enzyme hydrolysis time,enzyme hydrolysis temperature and pH as the experimental factors. The results showed that,the optimum extraction conditions were as follows:Ultrasonic time 80 min,enzyme hydrolysis time 5 h,flavor protease 5000 U/g,enzymolysis temperature 40℃,collagen extraction rate was 3.54%±0.21% under this condition. The optimal extraction conditions for the extraction of collagen from fish skin of Lophiiformes by ultrasonic-alkaline enzyme method were as follows:Ultrasonic time 80 min,enzyme hydrolysis time 6 h,alkaline protease 4000 U/g,enzyme hydrolysis temperature 45℃,collagen extraction rate was 3.25%+0.68%,the enzymatic hydrolysis time was 1 h higher than that of ultrasonic flavor enzyme method,but the extraction rate of collagen was less than ultrasonic flavor enzyme method. In summary,the ultrasonic flavor enzyme method was used to extract collagen from fish skin of Lophiiformes.