TỐI ƯU HÓA ĐIỀU KIỆN THỦY PHÂN COLLAGEN TỪ DA CÁ NGỪ VÂY VÀNG (Thunnus albacares) THEO MÔ HÌNH BOX-BEHNKEN

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Tác giả: Thị Tuyết Mai Đào, Hữu Đông Đinh, Công Bỉnh Nguyễn, Quốc Đảm Trần, Thị Phương Kiều Trần

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Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2022

Mô tả vật lý: tr.88

Bộ sưu tập: Báo, Tạp chí

ID: 335820

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Collagen thủy phân từ da cá ngừ được ứng dụng rộng rãi trong mỹ phẩm, dược phẩm và công nghiệp thực phẩm. Để tối ưu hóa điều kiện tách chiết collagen từ da cá ngừ vây vàng (Thunnus albacares) bằng enzyme pepsin, các thí nghiệm được thiết kế theo Box-Behnken với các yếu tố ảnh hưởng là nhiệt độ thủy phân (X1: 35-45 °C), pH (X2: 1,5-2,5), nồng độ pepsin (X3: 25-35 UI/g) và thời gian thủy phân (X4: 3-5 giờ) với hai hàm mục tiêu là độ thủy phân (DH) Y1 (%) và hiệu suất thu hồi nitrogen (NR) Y2 (%) là cao nhất. Kết quả điều kiện tối ưu để thủy phân collagen từ da cá ngừ như sau: X1 = 39,5 °C (nhiệt độ thủy phân), X2 = 2 (pH), X3 = 32 NFU/g (nồng độ pepsin) và X4 = 4,5 giờ (thời gian thủy phân). DH và NR ở điều kiện tối ưu lần lượt là 13,65% và 64,43%. Dịch thủy phân collagen từ da cá ngừ vây vàng thu được với 6 phân đoạn, trong đó 10% peptide có phân tử khối nhỏ hơn 17,24 kDa, 20% (17,24 kDa đến 34,93 kDa), 20% (34,93 kDa đến 58,40 kDa), 20% (58,40 kDa đến 96,25 kDa), 20% (96,25 kDa đến 162,55 kDa) và 10% còn lại là các peptide có khối lượng phân tử từ 162,55 kDa đến 500 kDaHydrolyzed collagen from tuna skin is widely used in cosmetics, pharmaceuticals and food industries. To optimize the conditions for collagen extraction from yellowfin tuna (Thunnus albacares) skin by pepsin enzyme, experiments were designed according to Box-Behnken with the influencing factors being hydrolysis temperature (X1:35 - 45°C), pH (X2: 1.5 - 2.5), pepsin concentration (X3: 25 - 35 UI/g), Hydrolysis time (X4: 3 - 5hours) for a maximum degree of hydrolysis (DH: Y1 %) and nitrogen recovery efficiency (NR Y2 %). There are 27 experiments in which there were three experiments in the center and each experiment was repeated three times. According to the results, optimum hydrolysis conditions were as follows: X1 = 39.5°C (Hydrolysis temperature), X2 = 2 (pH), X3 = 32 UI/g (pepsin concentration), X4 = 4.5 hours (Hydrolysis time). The predicted DH and NR under optimal conditions were 13.65% and 64.43%, respectively. Hydrolyzed solution from yellowfin tuna skin was obtained with six fractions, of which 10% peptides have a molecular mass less than 17.24 kDa, 20% (17.24 kDa to 34.93 kDa), 20% (34.93 kDa to 58.40 kDa), 20% (58.40 kDa to 96.25 kDa), 20% (96.25 kDa to 162.55 kDa) and remaining 10% are molecular mass peptides from (162.55 kDa to 500 kDa)

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