不同条件下胶原的水解特性及应用  

Hydrolyzation of collagen protein and its application

作　　者：戴吉领[1] 曹明蓉[1] 何强[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《食品科技》2011年第10期131-134,共4页Food Science and Technology

基　　金：四川省青年基金项目(2010JQ0009)

摘　　要：动物胶原直接利用率低,附加值不高,然而其水解物因具有良好的生物学特性而在医药、食品、化妆品等领域得到越来越多的关注。为了达到最佳应用效果,不同行业对胶原水解程度、水解物特性等具有特别的要求。综述了现阶段常用的几种胶原蛋白水解方法,讨论了各方法的作用机理、优缺点及水解液中的多肽特性,为相关行业进行不同胶原水解生产和应用提供了参考,并对胶原水解的前沿研究进行了展望。The direct application of collagen is usually limited with low added value,but its hydrolysate receives increasing attention in pharmacy,food and cosmetic industries due to good biocompatibility.In order to reach an optimal application in these industries,a controlled hydrolysis of collagen protein is necessary.Herein,the hydrolysis of collagen protein under acid,alkali and enzymatic conditions was reviewed and the product properties were discussed in detail.This review elucidates suitable methods of collagen hydrolysis for different application purposes,and suggests possible research interests in related areas.

关 键 词：胶原蛋白 水解 多肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]