鮰鱼骨胶原多肽的制备工艺研究  

Study on preparation technique of collagen polypeptide from bone of bullhead catfishes

作　　者：孟昌伟[1] 陆剑锋[1] 宫子慧[1] 林琳[1] 叶应旺[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类工业》2011年第9期35-39,共5页Meat Industry

基　　金：安徽省重大科技攻关专项(08010301078);国家星火计划项目(2008GA710021)

摘　　要：鱼骨中胶原蛋白含量丰富,本研究采用碱性蛋白酶和风味蛋白酶对鮰鱼骨进行分步酶解制备骨胶原多肽。通过单因素和正交优化实验,确定碱性蛋白酶水解鮰鱼骨胶原蛋白的最佳工艺条件为:料液比(w/v)4∶50,酶解温度45℃,加酶量4%,pH值8,酶解时间3h,在此条件下,水解度达到39.49%。风味蛋白酶分步酶解的最佳工艺条件为酶解温度50℃,加酶量4%,pH值7.5,酶解时间3h,在此条件下,水解度达到47.2%,水解产物的风味在一定程度上也得到了改善。Fish bone is naturally rich in collagen. Collagen polypeptide from bone of bullhead catfishes was prepared by compound - enzyme stepwise hydrolysis of alcalase and flavourzyme in this research. Single -factor and orthogonal experiments showed the optimal hydrolytic conditions of alcalase were： material - liquid ratio （w/v） 4：50, reaction temperature 45℃, enzyme/substrate 4%, pH ：： 8 and reaction time 3h. The degree of hydrolysis （DH） under these conditions could reach 39.49%. The optimal stepwise hydrolysis conditions of flavourzyme were： reaction temperature 50℃, enzyme/substrate 4%, pH = 7.5 and reaction time 3h. Under above conditions, the DH was 47.2% and the flavor of hydrolysate was improved. Key words bone of bullhead catfishes; collagen; polypeptide; stepwise hydrolysis; degree of hydrolysis （DH）

关 键 词：鮰鱼骨 胶原 多肽 分步酶解 水解度 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]