| With the improvement of the quality of modern life and the progress of science and technology,people are paying more and more attention to nutrition-rich aquatic products.Carp is a cold-temperature deep-sea fish,because of its smooth and delicious,and it has a health effect,and deeply loved by consumers.However,due to the fact that people mostly consume eel meat and entrails,a large amount of squid skin,bone and other leftovers are produced during the production process.If the leftovers are not reprocessed,they will waste resources and pollute the environment.At present,there has been a certain amount of research on squid skin,but there is little research on the utilization of squid bone resources.Therefore,it is of great significance to further study how to increase the added value of squid bone and to develop the aquatic product market.In this paper,squid is used as the research object.By extracting calcium source and collagen from squid bone and ultrafiltrating collagen to obtain collagen peptides that are suitable for human absorption,the collagen polypeptide is chelated with calcium source to prepare bioabsorption.The higher rate of calcium supplement products-collagen peptide sequestered.The main findings are summarized below:1.The process of hydrochloric acid extraction of bone calcium from squid was studied.First,the fresh frozen squid was thawed,and the fish attached to the fish bone was removed,deodorized,deodorized,and the lipid was removed.Then,the single factor(fluid ratio,temperature,and mass fraction of hydrochloric acid)affecting the calcium extraction rate of the squid was performed.The reaction time)test,based on the results of single-factor experiments,selected the sensitive points of each factor,performed orthogonal tests,and obtained the optimal conditions for calcium extraction that affected the bone of the squid.Orthogonal experimental results show that the order of the primary and secondary calcium influencing the bone calcium extraction is temperature(B)> hydrochloric acid mass fraction(D)> solid-liquid ratio(A)> time(C);It is A1B1C2D1,that is,when the mass fraction of hydrochloric acid is6%,the mass ratio of carp and solution is 1:6(m/v),the temperature is 40 °C,and the time is 1 h,the calcium extraction rate of the bone is the largest,and the verification is confirmed.The extraction rate of bone calcium in carp was determined to be 31.21%.The analysis of variance showed that the effects of the ratio of material to liquid(A),temperature(B),time(C),and mass fraction of hydrochloric acid(D)on the extraction rate of calcium were all significant.2.Centrifuge the solution of calcium extracted carp bone acid solution and take the precipitate for optimization of the enzymolysis process.Take each single factor(enzymatic hydrolysis time,enzymatic hydrolysis temperature,enzyme dosage,and pH)for experiment.According to the results of single factor experiment,select the sensitive change point of each factor and perform orthogonal test to obtain the effect of the enzymatic hydrolysis of the eel bone.The optimum conditions were:enzymolysis time,pepsin addition amount,enzymolysis temperature,and pH were 4 h,6%,40 °C,and 1 h,respectively.After confirmatory experiments,it was concluded that the catfish bone hydrolysis was performed under optimized conditions.The degree was 27.08% and the collagen polypeptide content was 43.06%.The ultrafiltration of collagen molecules was verified by SDS-PAGE and the molecular weight was 30 kDa,which accounted for 20.65% of the total extracted collagen peptides.In order to understand the basic composition and amino acid composition of salmon bone and extracted collagen polypeptide,amino acid analysis was performed.The results showed that the moisture content of carp bone was 76.26%,protein content was 13.28%,lipid content was 0.0025%,and ash content For 12.32%,the calcium content was 6.22%;after amino acid analyzer analysis,the total amino acid content of the dried squid bone meal was 447.07 mg/g,the essential amino acid was185.62 mg/g,and the umami flavor amino acid was 199.86 mg/g.Hydroxyproline and proline accounted for 0.65% of the total amino acid content of fishmeal powder.The total amino acid content of lyophilized collagen powder was 762.25 mg/g,and the essential amino acid was 298.84 mg/g.At 289.75 mg/g,the hydroxyproline and proline in the imino acid accounted for 12.75% of the total amino acid content of the collagen polypeptide.3.In order to reduce the environmental pollution and waste of byproducts in the processing of aquatic products,and to increase the use value of aquatic products,the process of preparing collagen peptide chelating calcium from carp bone was optimized and the properties were studied.The salmon bone was used as raw material,collagen polypeptide was prepared under the optimal conditions after pretreatment,and ultra-low-molecular-weight collagen peptide was obtained by ultrafiltration,and chelated with its calcium extract to prepare salmon collagen peptide chelate calcium.The experimental factors(chelation temperature,mass ratio of salmon bone collagen polypeptide and fish bone extract,chelating time,pH,and chelating temperature)were studied experimentally.According to the results of single-factor experiments,the collagen peptide chelating calcium orthogonal experiment was performed at the point where the reference index was sensitive to the effects.The optimum parameters were obtained: chelating temperature,chelating time,salmon bone collagen peptide and calcium extract The mass ratio and pH were 30 °C,50 min,2:1,and 6,respectively.The verified chelation rate was 98.00%,and the calcium content in the chelate was21.29%.Amino acid analysis of amino acid chelated calcium showed that it had typical characteristics of collagen peptide amino acid composition.The first limiting amino acids were tyrosine and phenylalanine,the essential amino acid content was197.22 mg/g,and the umami taste amino acid content was 255.70 mg/ g,the content of proline and hydroxyproline accounts for 13.27% of the total amino acid content.Compared with the salmon bone collagen peptide powder,its essential amino acid content,flavor amino acid content,and proline and hydroxyproline content accounted for about the proportion of total amino acid content,which may be due to the chelation of calcium. |
PDF Full Text Request