淡水鱼鳞水解胶原蛋白的酶法制备  

PREPARATION OF HYDROLISIS COLLAGEN FROM FRESHWATER SCALE BY ENZYMATIC HYDROLYSIS

作　　者：刘艳[1] 刘章武[1] 唐婧苗[1] 吴绍武[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品研究与开发》2009年第6期99-103,共5页Food Research and Development

摘　　要：对几种常见淡水鱼鳞的基本成分和氨基酸组成进行测定,研究酶解鱼鳞制备水解胶原蛋白的工艺,并采取正交试验对水解条件进行优化。结果表明:淡水鱼鳞主要由蛋白质和灰分组成,粗蛋白含量高达55%以上;氨基酸组成显示淡水鱼鳞羟脯氨酸含量丰富,是制备水解胶原蛋白的良好原料。正交实验结果表明:55℃、E/S为3%、酶解2h、底物浓度100g/L时水解效果最好,此时,水解产物分子量较小,且分布集中。The basic composition and amino acid of common freshwater scales were determined, and the enzymatic hydrolysis technology of collagen were optimized. The results indicated that freshwater scales were mainly composed of protein （more than 55 %） and inorganic substance. The composition of amino acid showed that freshwater scales were rich in Hydroxyproline. The optimal conditions have been found by orthogonal tests as following： hydrolyzing temperature 55 ℃, ratio of enzyme to substrate 3.0 %. hydrolyzing time 2 h, concentration of the substrate 100 g/L. In this condition, the molecular weight of Hydrolisis collagen is small and the distribution is centralized.

关 键 词：淡水鱼鳞 酶解 胶原蛋白 

分 类 号：TQ936[化学工程]