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本文引用的文献

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Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin.黄鳍金枪鱼皮明胶和商业哺乳动物明胶的热特性分析。
Food Chem. 2008 May 15;108(2):472-81. doi: 10.1016/j.foodchem.2007.10.079. Epub 2007 Nov 6.
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Optimization of phenol degradation by Candida tropicalis Z-04 using Plackett-Burman design and response surface methodology.利用 Plackett-Burman 设计和响应面法优化热带假丝酵母 Z-04 降解苯酚。
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Fish gelatin.鱼明胶
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2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin.斑点叉尾鮰（Ictalurus punctatus）鱼皮明胶提取及后续物理性质的两步优化
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Optimization of alkaline protease production by batch culture of Bacillus sp. RKY3 through Plackett-Burman and response surface methodological approaches.通过Plackett-Burman和响应面法对芽孢杆菌RKY3进行分批培养优化碱性蛋白酶的生产
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Modification of the substrate specificity of porcine pepsin for the enzymatic production of bovine hide gelatin.猪胃蛋白酶底物特异性的修饰用于酶法生产牛皮明胶。
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Cleavage of structural proteins during the assembly of the head of bacteriophage T4.在噬菌体T4头部组装过程中结构蛋白的切割
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使用胰蛋白酶辅助工艺从三文鱼（）鱼皮中提取明胶：采用Plackett-Burman和响应面法进行优化

Extraction of gelatin from salmon () fish skin using trypsin-aided process: optimization by Plackett-Burman and response surface methodological approaches.

作者信息

Fan HuiYin, Dumont Marie-Josée, Simpson Benjamin K

机构信息

Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9 Canada.

Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia.

出版信息

J Food Sci Technol. 2017 Nov;54(12):4000-4008. doi: 10.1007/s13197-017-2864-5. Epub 2017 Sep 21.

DOI:10.1007/s13197-017-2864-5
PMID:29085142
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5643817/
Abstract

Gelatin from salmon () skin with high molecular weight protein chains (-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin.

摘要

采用胰蛋白酶辅助法从三文鱼皮中提取具有高分子量蛋白质链（-链）的明胶。运用响应面法优化提取参数。在优化研究中，将明胶的产率、羟脯氨酸含量以及通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析得到的蛋白质电泳图谱用作响应指标。确定的最佳条件为：胰蛋白酶浓度为1.49 U/g；提取温度为45℃；提取时间为6小时16分钟。该响应面优化模型具有显著性，实验值（202.04±8.64%）与预测值（204.19%）吻合良好。与未使用胰蛋白酶的工艺相比，在优化后的胰蛋白酶处理工艺中，具有高分子量蛋白质链的明胶产量提高了两倍。