FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (6): 11-14.doi: 10.7506/spkx1002-6630-201206003

• Processing Technology • Previous Articles     Next Articles

Optimization of Microwave-assisted Extraction Process for Collagen from Pigskin

LI Xing-wu,LI Hong-jun*   

  1. (College of Food Science, Southwest University, Chongqing 400716, China)
  • Online:2012-03-25 Published:2012-03-03

Abstract: In order to maintain the bioactivity and improve the extraction rate of collagen, microwave technique was used to extract collagen from pigskin. Using one-factor-at-a-time combined with orthogonal array design method, the extraction rate of collagen was investigated with respect to temperature, microwave treatment time, material/liquid ratio and extraction time. The optimal extraction conditions were obtained as follows: microwave treatment time 2 min, temperature 25 ℃, material/liquid ratio 1:30 (g/mL), and extraction time 35 h. Under these conditions, the extraction rate of collagen from pigskin was up to 76.72%.

Key words: microwave treatment, pigskin, collagen

CLC Number: