酶法制取罗非鱼鱼鳞胶原蛋白寡肽的工艺  

Study on Extracion Technology of Tilapia Fish Scale Collagen Oligopeptide

作　　者：宋芹[1] 颜军[1] 郭晓强[1] 姚倩[1] 郁小兵 

机构地区：[1]成都大学生物产业学院,四川成都610106 [2]日本高研株式会社研究所,东京1150051

出　　处：《食品研究与开发》2011年第4期39-43,共5页Food Research and Development

摘　　要：利用酶工程技术,以罗非鱼鱼鳞为研究对象,研究开发罗非鱼鱼鳞胶原蛋白寡肽制品。以蛋白酶种类、底物浓度、酶解时间、加酶量、温度、pH为实验因素,以胶原蛋白的提取率、平均分子量等为指标,确定酶解最佳条件为:在pH6,温度50℃,底物浓度150 g/L,加酶量1%MG+1%HHM的条件下,水解12 h,可得胶原提取率为55%,平均分子量为920 u左右。The collagen peptid from Tilapia fish scale has been extracted by using pepsin method.The effects of six factors including enzymatic species,enzyme concentration,substrate concentration,hydrolyzing time,temperature and pH.The best enzymatic hydrolysis condition was determined based on extraction ratio and average molecular weight of peptid.The optimum condition of enzymatic species,enzyme concentration,substrate concentration,hydrolyzing time,temperature and pH for the collagen peptid as 1 % MG＋1 % HHM,150 g/L,12 h,50 ℃,pH6.The extraction ratio is 55 % and average molecular weight of peptid is 920 u by this pepsin method.

关 键 词：罗非鱼鱼鳞 复合酶 水解 胶原蛋白寡肽 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]