Extraction And Characterization Of Fish Scale Collagen Gel

The fish scale is the bone formulated by the collagen from fish true cortex which contains rich collagen. The scales are natural collagen raw materials This article systematically stated the water extraction of fish scale collagen, and how the extraction conditions had been optimized by the pretreatment of the fish scale. Meanwhile, this article also discussed different impacts on the gel nature of fish scale collagen under different conditions. The key research results are as follows:1、 Using acid method to take off calcium from scales. By using the single factor experiment, we had examined different kinds of acid, acid concentration rates, material liquid ratio and the influence of the processing time on the efficiency of calcium taking off. We also used orthogonal experiment to determine the optimal process parameters. The results showed that the best technologies of extracting are:using citric as acid solution with a4%concentration rate, and make material liquid ratio1:20. setting processing time to be I hour, and extract only one time and setting calcium taking off rate97.31%.2、 Using hot water extract fish scale collagen. By conducting the single factor experiment, we have researched the extraction temperature, extraction time, the influence of the solid-liquid ratio to collagen extraction. Establish the scale collagen extraction of quadratic multinomial mathematical model by adopting the core combination of Box-Behnken design and the Response Surface Method (RSM). The results show that:through the typical analysis, the final optimization of process parameters are setting the extraction temperature as69℃,3hours for the extraction time, and set1:18as the solid-liquid ratio. In these conditions for verification tests, the fish scale collagen extraction rate is89.62%.3、 Research has been conducted regarding the collagen gelling concentration, the ability for water holding, gel temperature, and the gel strengths after different treatment conditions. Conclusions can be drawn from above experiments:fish scale collagen powder is white after the spray dry process, a slight stronger water holding ability, the gelling temperature for6.67%fish scale is23℃, the scale of gelling strength is proportional to the concentration rate,2%fish scale can form good gel, temperature and time of fish scale gelling strength are both seeing a decrease after an increase, the gelling strength increases as the gelling time grow, a stable condition will be reached after12hours;the fish scale gelling strength will decrease when1%calcium and sodium are added. By comparing the quality and structure of scale collagen and gel, we can reach following conclusions:scale collagen has good flexibility, adhesiveness, chewiness, resilience, and hardness.