胰酶水解猪皮胶原蛋白及其产物氨基酸分析  

Trypsin Hydrolysis Pigskin Collagen and its Amino Acid Analysis

作　　者：胥彩云 童军茂[1] 周晓宏[2] 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]北京理工大学生命科学与技术学院,北京100081

出　　处：《食品研究与开发》2010年第9期34-36,共3页Food Research and Development

摘　　要：采用胰酶水解猪皮胶原蛋白,研究其降解规律及酶解产物氨基酸组成。研究表明:95℃热处理猪皮胶原蛋白10min能显著提高酶解速率;整个酶解过程中,可溶性氮、氨肽氮含量呈增加趋势,但3h后增势变缓,而肽含量在3h后达到最大值;大部分不溶性蛋白在酶解6h后已经变成可溶性多肽和氨基酸;从酶解产物氨基酸组成可表明,采用胰酶水解猪皮胶原蛋白能显著提高其营养价值。Pigskin collagen was hydrolyzed by Trypsin-chymotrypsin to explore the degrading pattern and the amino acid composition of the resultinghydrolysate.The results showed that heat Pigskin collagen 10 min at 95 ℃ was advantageous to enzymatichydrolysis of Pigskin collagen.Content of soluble nitrogen and amino nitrogen kept on increasing during hydrolysis,but increased slowly after 3 h hydrolysis.Peptide content reached a maximum after 3 h hydrolysis.A majority of unsoluble protein and peptides were degraded into soluble peptidesand amino acids after 6 h hydrolysis,acid composition in Pigskin collagen hydrolysate suggested that Pigskin collagen hydrolyzed by Trypsin-chymotrypsin improved the nutritional value of Pigskin collagen greatly.

关 键 词：猪皮胶原蛋白 热变性 酶解 氨基酸分析 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]