木瓜蛋白酶水解猪皮制备胶原多肽的研究  

Preparation of Collagen Peptide from Pig Skin Hydrolyzed by Papain

作　　者：李少华[1] 赵驻军[1] 菅景颖[1] 徐力强[2] 张志胜[2] 

机构地区：[1]河北农业大学动物科技学院,河北保定071001 [2]河北农业大学食品科技学院,河北保定071001

出　　处：《食品科学》2008年第5期195-198,共4页Food Science

摘　　要：以新鲜猪皮为原料,利用木瓜蛋白酶水解法制备胶原多肽,并对影响木瓜蛋白酶水解过程的各个因素进行研究。通过对猪皮水解度的测定,确定木瓜蛋白酶水解猪皮制备胶原多肽的最适pH为5,最适温度为60℃,最适酶量为0.9%,最适底物浓度为30%,水解时间3h。在此水解条件下,水解度达到14.91%。The process of preparing of collagen peptide from pig skin by papain was studied. The factors of affecting process of hydrolysis were investigated. By determining the hydrolysis degree of collagen protein（the ratio of the peptide bonds eleavaged/total peptide bonds in protein）, it could be concluded that the best conditions for the hydrolysis of pig skin were： pH 5, hydrolyzing temperature 60℃, ratio of papain 0.9 %, concentration of substrate 30% and total hydrolysis time 4 h. Under these conditions the hydrolysis degree of collagen protein could reach 14.91%.

关 键 词：木瓜蛋白酶 胶原多肽 水解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]