几种酶制剂对鸡蛋壳膜酶解效果的研究  

The Study on the Effect of Different Enzymes on Eggshell Membrane

作　　者：周艳华[1] 马美湖[1] 蔡朝霞[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品工业》2009年第5期52-55,共4页The Food Industry

基　　金：国家"十一五"支撑课题"液态蛋与专用蛋粉开发与产业化示范"项目(项目编号2006BAD05A17);国家"948项目"(项目编号2006-G36)

摘　　要：对蛋膜酶解前的热处理和超声波预处理等前处理方法及通过酶制剂的筛选对酶解蛋膜制备生物活性肽工艺进行研究。结果表明:蛋膜热处理的最佳条件为温度90℃,时间30min;而蛋膜超声波预处理的最佳反应条件是:超声波功率为150W时,超声温度55℃、超声时间10min。蛋膜酶解前经热处理后,水解度提高了52.60%;经超声波预处理后,水解度提高了62.08%;因此,超声波预处理比热水预处理好。试验确定的酶制剂为动物蛋白水解酶,其最佳酶解工艺条件为:底物浓度1.0%、E/S15000U/g、酶解温度55℃、酶解pH值7.4。在此条件下对蛋膜进行超声波预处理后酶解,水解度为21.3%。In this paper, heat pretreatment method and ultrasonic pretreatment method of eggshell membrane before enzymatic hydrolysis, and the process of animal proteinase enzymatic hydrolyzing eggshell membrane were studied. The result showed that the optimum conditions of eggshell membrane heat pretreatment were below： 90℃ and 10 min. The optimum conditions of eggshell membrane ultrasonic pretreatment were： when the ultrasonic power is 150 W, 55℃, sonication time 10 min. After the heat pretreatment of the eggshell membrane before enzymolysis, the hydrolysis rate increased by 52.60%. After the ultrasonic pretreatment, the hydrolysis rate raised 62.08%. Therefore, the ultrasonic pretreatment was obviously better than heat pretreatment. The optimum bienzymatic hydrolysis conditions were determined as follows： substrate concentration 1.0%, E/S 15 000 U/g, temperature 55℃, pH value 7.4. When eggshell membrane was pretreated by ultrasonic wave and hydrolyzed by bienzymes under these conditions, the hydrolysis rate is 21.3%.

关 键 词：蛋膜 酶解工艺 生物活性肽 水解度 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]