羊骨胶原钙螯合肽酶解工艺的研究  

Extracting Calcium-binding Peptides from Sheep Bone's Enzymatic Hydrolysates

作　　者：刘玉花[1] 马俪珍[2] 孔保华[1] 忻欣[1] 李学芝 

机构地区：[1]东北农业大学食品科学学院,哈尔滨150030 [2]天津农学院食品科学系,天津300384

出　　处：《肉类研究》2008年第4期25-29,共5页Meat Research

基　　金：天津市科技攻关项目"羊肉新技术应用与产品开发和工程示范(05ZHGCNC00100)

摘　　要：本试验采用中性蛋白酶、碱性蛋白酶、胃蛋白酶、木瓜蛋白酶四种蛋白酶酶解羊骨胶原蛋白,以酶解液中游离钙含量为试验指标,采用正交实验以及极差分析法确定了酶解羊骨蛋白获得胶原钙螯合肽的最佳用酶和酶解工艺条件。试验结果表明:胃蛋白酶为最佳用酶,最佳酶解工艺条件为:酶解时间6h,底物浓度为0.2kg/L,酶用量为1900U/g,酶解温度37℃,最适pH值3.0。酸性条件有利于钙的溶出。Four commercial protease (pepsin,neutrase,alcalase,papain)were evaluated for hydrolysis of sheep bone.The orthogonal tables of L9(34)was used and 36(4×9)groups hydrolysates were obtained. The content of calcium of the hydrolysates was investigated and the results showed that pepsin hydrolysate has the highest content.The optimum enzyme concentration,substrate concentration,pH,hydrolysis temperature, time were 1600U/g,0.2Kg/L,7.0,55℃and 6.0h,respectively.

关 键 词：羊骨 酶解 胶原钙螯合肽 

分 类 号：TS201[轻工技术与工程—食品科学]