ZHOU Ting, LU Fangyun, HUANG Jin, et al. Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(19): 182−189. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120097.
Citation: ZHOU Ting, LU Fangyun, HUANG Jin, et al. Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(19): 182−189. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120097.

Optimization of Ultrasound-assisted Enzymatic Preparation of Boneless Chicken Feet Collagen Peptide by Response Surface Methodology

More Information
  • Received Date: December 13, 2020
  • Available Online: July 28, 2021
  • Ultrasound-assisted enzyme extraction method was used to extract collagen peptide of boneless chicken feet. Alcalase was selected to hydrolyze collagen from five commercial enzymes (papain, alkaline protease, complex protease, pepsin and trypsin) and the yield of collagen peptide was used as an indicator. On that basis, the single-factor experiments were carried out with material-liquid ratio, ultrasonic power, ultrasonic time and enzyme extraction time. Then, with collagen peptide yield as the response value, three factors that significantly affected enzymatic hydrolysis were selected for response surface analysis to conduct three-factor three-level experiments. The results showed that the influence of various factors on the extraction rate was as follows: material-liquid ratio>enzyme extraction time>ultrasonic power. The optimal extraction process was the material-liquid ratio of 1:26 (g/mL), ultrasonic power of 250 W and the extraction time of 4 h, and the final collagen peptide yield was 49.24%±0.98%. The solubility of the collagen peptide from boneless chicken feet obtained by process optimization was above 90%. Therefore, Ultrasound-assisted enzyme extraction method can be used in processing industrial production to expand the application market of chicken by-product collagen.
  • [1]
    Lee K Y, Mooney D J. Hydrogels for tissue enfineering[J]. Chemical Reviews,2001,101(7):1871−1879.
    [2]
    Jone K A, Benjakul S, Visessanguan W, et al. Characterization of edible films from skin gelatin of brownstripe red snapper and bigeyesnapper[J]. Food Hydrocolloids,2006,20(4):492−501. doi: 10.1016/j.foodhyd.2005.04.007
    [3]
    Boran G, Lawless H T, Regenstein J M. Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels[J]. Journal of Food Science,2010(75):S469−S476.
    [4]
    Jürgen E, Bāhinger H P. Structure stability and folding of the collagen triple helix[J]. Topics Current in Chemistry,2005,247:7−33.
    [5]
    国家卫生和计划生育委员会. GB 5009.3-2016 食品安全国家标准食品中水分的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission. GB 5009.3-2016 national standard for food safety - determination of moisture in food[S]. Beijing: Standards Press of China, 2016.
    [6]
    国家卫生和计划生育委员会. GB 5009.4-2016 食品安全国家标准食品中灰分的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission. GB 5009.4-2016 National standard for food safety -- Determination of ash content in food[S]. Beijing: Standards Press of China, 2016.
    [7]
    国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.6-2016 食品安全国家标准食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016.

    State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.6-2016 National standard for food safety -- Determination of fat in food[S]. Beijing: Standards Press of China, 2016.
    [8]
    国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.5-2016 食品安全国家标准食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016.

    State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.5-2016 National standard for food safety-Determination of protein in food[S]. Beijing: Standards Press of China, 2016.
    [9]
    王长周, 邱芳萍, 房天琪, 等. 林蛙皮胶原蛋白肽的制备工艺[J]. 食品工业科技,2012,33(7):309−310, 314. [Wang C Z, Qiu F P, Fang T Q, et al. Preparation of colloid peptide from the skin of Rana chinensis[J]. Science and Technology of Food Industry,2012,33(7):309−310, 314.
    [10]
    江锟. 鲈鱼蛋白的酶解工艺优化及活性肽的功能特性研究[D]. 武汉: 华中农业大学, 2013.

    Jiang K. Optimization of enzymatic hydrolysis process of sea bass protein and study on functional characteristics of active peptide[D]. Wuhan: Huazhong Agricultural University, 2013.
    [11]
    蒋大程, 高珊, 高海伦, 等. 考马斯亮蓝法测定蛋白质含量中的细节问题[J]. 实验科学与技术,2018,16(4):143−147. [Jiang D C, Gao S, Gao H L, et al. Details of the determination of protein content by the Coomassie bright blue method[J]. Experimental Science and Technology,2018,16(4):143−147. doi: 10.3969/j.issn.1672-4550.2018.04.035
    [12]
    陶柏秋, 徐红颖. 兔肉与鸡肉、猪肉中脂肪和蛋白质含量的比较分析[J]. 黑龙江畜牧兽医,2015(6):118−120. [Tao B Q, Xu H Y. Comparative analysis of fat and protein content in rabbit, chicken and pork[J]. Heilongjiang Animal Husbandry and Veterinary Medicine,2015(6):118−120.
    [13]
    Tanbir A, Amin I, Siti A, et al. Autolysis of bovine skin, its endogenous proteases, protease inhibitors and their effects on quality characteristics of extracted gelatin[J]. Food Chemistry,2018,265(3):28−32.
    [14]
    Shankar S, Laxman R S. Biophysicochemical characterization of an alkaline protease from Beauveria sp. MTCC 5184 with multiple applications[J]. Applied Biochemistry and Biotechnology,2015,175(1):589−602. doi: 10.1007/s12010-014-1314-3
    [15]
    Damodar D, Pisut K, Anita L, et al. Optimization of collagen extraction from chicken feet by papain hydrolysis and synthesis of chicken feet collagen based biopolymeric fibres[J]. Food Bioscience,2018,23:23−30. doi: 10.1016/j.fbio.2018.03.003
    [16]
    Bamdad F, Wu J, Chen L. Effect of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein[J]. Journal of Cereal Science,2011,54(1):20−28. doi: 10.1016/j.jcs.2011.01.006
    [17]
    Pillal P K S, Stone A K, Guo Q, et al. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions[J]. Food chemistry,2019,284(45):227−235.
    [18]
    Wang S N, Jiang L Z, Li Y, et al. Optimization on aqueous enzymatic extraction conditions of pine seed protein by response surface method[J]. Procedia Engineering,2011(15):4956−4966.
    [19]
    黄亚军, 周存六. 超声波技术在肉及肉制品中的应用研究进展[J]. 肉类研究,2020,34(5):91−97. [Huang Y J, Zhou C L. Research progress in the application of ultrasonic technology in meat and meat products[J]. Meat Research,2020,34(5):91−97.
    [20]
    蔡路昀, 万江丽, 周小敏, 等. 超声波技术在鱼类加工中的应用研究进展[J]. 食品科学技术学报,2020,38(2):114−120. [Cai L Y, Wan J L, Zhou X M, et al. Advances in the application of ultrasonic technology in fish processing[J]. Journal of Food Science and Technology,2020,38(2):114−120. doi: 10.3969/j.issn.2095-6002.2020.02.015
    [21]
    Wang W W, Meng T T, Guo D Z, et al. Research progress on ultrasonic biological effect of food processing[J]. Science & Technology of Food industry,2015,2(12):379−383.
    [22]
    王道营, 张牧晗, 程秋菊, 等. 超声波辅助提取鸭肝卵磷脂的工艺研究[J]. 食品工业科技,2014,35(17):185−190. [Wang D Y, Zhang M H, Cheng Q J, et al. Ultrasonic-assisted extraction of lecithin from duck liver[J]. Science and Technology of Food Industry,2014,35(17):185−190.
    [23]
    胡昊, 胡坦, 许琦, 等. 高场强超声波技术在食品蛋白质加工中的应用研究进展[J]. 食品科学,2015,36(15):260−265. [Hu H, Hu T, Xu Q, et al. Advances in application of high-field ultrasonic technology in food protein processing[J]. Food Science,2015,36(15):260−265. doi: 10.7506/spkx1002-6630-201515048
    [24]
    张晓洁. 兔皮明胶/迷迭香酸复合膜的制备及性能研究[D]. 重庆: 西南大学, 2018.

    Zhang X J. Preparation and properties of rabbit skin gelatin/rosmarinicacid composite membrane[D]. Chongqing: Southwest University, 2018.
    [25]
    公维洁, 卓先勤, 许环浪. 响应面优化超声波辅助提取马面鱼皮胶原蛋白工艺研究[J]. 食品工业,2018,39(7):92−96. [Gong W J, Zhuo X Q, Xu H L. Response surface optimization for ultrasonic-assisted extraction of collagen from fish skin of horse face[J]. Food Industry,2018,39(7):92−96.
    [26]
    Javier E, Cielo C, Marzena P, et al. Rheological and structural study of salmon gelatin with controlled molecular weight[J]. Polymers,2020,12(7):1−17.
    [27]
    Bradford M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J]. Analytical Biochemistry,1976,72(1-2):248−254. doi: 10.1016/0003-2697(76)90527-3
    [28]
    Zhang T, Sun R, Ding M, et al. Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences[J]. LWT-Food Science and Technology,2020,125:109−134.
    [29]
    祝婧. 海鲈鱼胶原蛋白肽的制备分离及对皮肤伤口的愈合作用[D]. 福州: 福建农林大学, 2014.

    Zhu Jing. Preparation and isolation of collagen peptide from sea bass and its effect on skin wound healing[D]. Fuzhou: Fujian Agriculture and Forestry University, 2014.
  • Related Articles

    [1]ZHANG Xiao-jiao, SUN Li-quan, LUO Ai-qin, YANG Xue-dong, ZHANG Rui. Optimization of Extraction Technology of Water-soluble Flavonoids and Total Polysaccharides from Aurea helianthus Flower by Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(15): 135-142. DOI: 10.13386/j.issn1002-0306.2019.15.022
    [2]YAN Meng-ya, LIU Bao-lin, LIU Zhi-dong, CHEN Xue-zhong, HUANG hong-liang, QU Ying-hong. Optimization of hydrolysis process on solubility of protein from Antarctic krill(Euphausia superb)by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(5): 151-156.
    [3]LIANG Xiao-juan, CHEN Jing, ZHANG Wen-zhe, WU Yu-jiao, YUE Li-xin, ZHANG Ji. Optimization of lily jelly formulation by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(1): 221-226,234. DOI: 10.13386/j.issn1002-0306.2018.01.040
    [4]SHU Ying, AO Ran, SONG Jia, REN Hui, DING Na, RONG Ping, ZHANG Zhi-sheng. Optimization of extraction condition of acid-soluble collagen from cod skin by response surface methodology[J]. Science and Technology of Food Industry, 2015, (24): 269-272. DOI: 10.13386/j.issn1002-0306.2015.24.050
    [5]LU Zhong-ying, YAO Yuan-yong, CHEN Shi-xue, XING Ming-ming, XIE Yong. Optimizing microwave extraction technology of soluble dietary from camellia cakes with response surface methodology[J]. Science and Technology of Food Industry, 2015, (20): 289-292. DOI: 10.13386/j.issn1002-0306.2015.20.051
    [6]ZHOU Jing-li, ZHANG Kun-sheng, REN Yun-xia. Optimization of salt-soluble protein from oratoria by response surface methodology[J]. Science and Technology of Food Industry, 2015, (16): 279-283. DOI: 10.13386/j.issn1002-0306.2015.16.048
    [7]ZHU Feng-xia, LIANG Ying, LIN Qin-lu, DENG Xue-liang, LIU Ying, LU Qian, WANG Rong. Optimization of progress for water soluble dietary fiber from rice bran with ultrasonics-enzymatic method by response surface methodology[J]. Science and Technology of Food Industry, 2015, (14): 194-198. DOI: 10.13386/j.issn1002-0306.2015.14.032
    [8]JIAN Hua-jun, ZHANG Hai-rui, HUANG Xiao-lin, CHEN Jie. Effects of alkaline-heating treatment on the solubility, thermal aggregation and rheological property of soybean protein isolate[J]. Science and Technology of Food Industry, 2014, (16): 101-104. DOI: 10.13386/j.issn1002-0306.2014.16.013
    [9]Optimization of extraction conditions of duck breast salt-soluble protein based on response surface methodology[J]. Science and Technology of Food Industry, 2013, (14): 259-262. DOI: 10.13386/j.issn1002-0306.2013.14.073
    [10]Phosphorylation for improvement of zein solubility[J]. Science and Technology of Food Industry, 2012, (24): 106-108. DOI: 10.13386/j.issn1002-0306.2012.24.084

Catalog

    Article Metrics

    Article views (372) PDF downloads (42) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return