Alcalase水解猪皮蛋白制备多肽的研究  

Study on preparation of pigskin polypeptide by Alcalase

作　　者：王崇[1,2] 徐志宏[1,2] 魏振承 张业辉 张瑞芬 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]广东省农科院农业生物技术研究所/农业部功能食品重点实验室,广东广州510610

出　　处：《广东农业科学》2012年第11期122-124,共3页Guangdong Agricultural Sciences

基　　金：国家科技支撑计划项目(2012BAD33B10;2012BAD37B08);广东省科技计划项目(2010B050600005;2011B010500022)

摘　　要：以新鲜猪皮为原料,通过超微粉碎、干燥、脱脂,制备成蛋白含量达94.11%的猪皮蛋白粉。采用Alcalase对猪皮粉进行水解,研究了pH值、时间、酶与底物比、温度4个因素对水解度的影响,在此基础上通过正交试验确定了Alcalase水解猪皮粉的最佳条件为:时间90 min,温度55℃,pH值10.0,酶与底物比35μL/g。电泳试验结果表明,随着水解程度的加大,水解产物多肽分子量逐渐变小。With fresh pigskin as raw material, according to the method of super minute squashing and derosination, we got the pigskin powder with protein content 94.11%. Alealase was used to hydrolyze pigskin powder, the effect of four single factors including pH, time, temperature and the proportion of the enzyme and substrate on hydrolysis degree were studied. Based on single factor test, the best hydrolysis condition by orthogonal test was that, time was 90 min, temperature was 5522, pH was 10.0, proportion of the enzyme and substrate was 35 p,L/g. The electrophoresis experiment showed that, with the increasing of hydrolysis degree, the molecular weight of polvpeptide decreased eraduallv.

关 键 词：ALCALASE 水解度 猪皮 多肽 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]