期刊
FOOD CHEMISTRY
卷 190, 期 -, 页码 186-193出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.073
关键词
Eggshell membrane; Response surface methodology; Pepsin-soluble collagen
资金
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute (Shahid Beheshti University of Medical Sciences)
Response surface methodology (RSM) was used to investigate the effect of extraction-process variables on pepsin-soluble collagen (PSC) from eggshell membrane. A central composite design (CCD) was employed for experimental design and analysis of the results to obtain the best possible combination of NaOH concentration (X-1: 0.4-1.2 mol/l), alkali treatment time (X-2: 6-30 h), enzyme concentration (X-3: 15-75 U/mg) and hydrolysis time (X-4: 12-60 h) for maximum PSC extraction. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and analyzed by appropriate statistical methods. According to the results, optimum extraction conditions were as follows: NaOH concentration of 0.76 mol/l, alkali treatment time of 18 h, enzyme concentration of 50 U/mg and hydrolysis time of 43.42 h. The experimental extraction yield under optimal conditions was found to be 30.049%, which is in good agreement with the predicted value of 30.054%. (C) 2015 Elsevier Ltd. All rights reserved.
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