两种来源酶多种方式水解牛骨蛋白  

Dual-enzyme Hydrolysis of Bovine Bone Protein Using Different Methods

作　　者：万婷婷[1] 罗爱平[1] 何光中 李丽[1] 陈明[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省畜牧兽医科学研究所,贵州贵阳550000

出　　处：《食品科学》2012年第10期119-123,共5页Food Science

基　　金：贵州省科技厅资助项目(黔科合NY字[2007]3021号);贵州省农业委员会资助项目(GZCYTX-0301-03);贵州大学研究生创新基金项目(校研农2011021)

摘　　要：选用两种不同来源的枯草杆菌中性蛋白酶与木瓜蛋白酶,以水解度为特征性指标,采用5种不同水解方式水解牛骨蛋白。结果表明:枯草杆菌中性蛋白酶与木瓜蛋白酶同步水解,效果优于木瓜蛋白酶与枯草杆菌中性蛋白酶分步水解两种方式,最佳酶体系反应条件为pH7.05、温度51℃、加酶总量7000U/g(枯草杆菌中性蛋白酶与木瓜蛋白酶用量比1:1)、150r/min振荡水解6h,水解度可达27.54%。Two proteases including Bacillus subtilis neutral protease and papain are used to hydrolyze bovine bone protein by five hydrolysis methods. The optimal dual-enzyme hydrolysis conditions of bone protein were explored for maximizing hydrolysis efficiency. The results indicated that synchronous hydrolysis of bone protein exhibited a higher hydrolysis effi- ciency when compared with the sequential hydrolysis by papain first and then Bacillus protease or Bacillus protease first and then papain. The optimal hydrolysis conditions were total enzyme amount of 7000 U/g at papain-neutral protease ratio of 1：1, oscillation hydrolysis time of 6 h, oscillation speed of 150 r/min, hydrolysis temperature of 51℃, hydrolysis pH of 7.05 and substrate concentration of 10%. Under the optimal hydrolysis conditions, the degree of hydrolysis was up to 27.54%.

关 键 词：牛骨蛋白 水解 木瓜蛋白酶 枯草杆菌中性蛋白酶 水解度 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]