超声波辅助酶法水解鱼鳞胶原蛋白的工艺研究  

Research on Ultrasound-assisted Enzymatic Hydrolysis of Collagen from Fish Scales

作　　者：夏陈[1] 陈建[1] 曹阳[1] 

机构地区：[1]四川省农业科学院农产品加工研究所,成都610066

出　　处：《食品工业》2012年第7期63-65,共3页The Food Industry

基　　金：成都市科技攻关计划项目(No.10GGYB763NC);四川省农业科学院2010年度青年基金课题

摘　　要：采用超声波辅助木瓜蛋白酶水解鱼鳞胶原蛋白。研究超声波功率和作用时间对酶解反应的影响,应用正交设计优化酶解工艺条件。结果表明,最佳酶解工艺条件为:酶用量4 g/L、温度55℃、pH 5.5,在超声波功率为500 W、作用20 min后,继续酶解5 h。在此条件下,鱼鳞胶原蛋白的水解度为25.6%。与常规酶解方法比较,常规酶解8 h水解度为16.6%。说明超声波对木瓜蛋白酶水解鱼鳞胶原蛋白有促进作用。Papain was used to hydrolyze collagen from fish scales by ultrasound-assisted extraction.Ultrasonic power and treatment time on enzymatic hydrolysis reaction were investigated.Orthogonal experiments were used to optimize enzymatic hydrolysis conditions.The results showed that the optimal conditions were： the enzyme concentration 4 g/L,the temperature 55 ℃,the pH 5.5,the hydrolysis time 5 h after ultrasonic treatment for 20 min at 500 W.Under optimal conditions,the degree of hydrolysis of collagen from fish scales was 25.6%.However,the degree of hydrolysis was 16.6% when the conventional method was used to hydrolyze collagen from fish scales for 8 h.The conclusion was that ultrasonic wave could promote the degree of hydrolysis of collagen from fish scales with papain.

关 键 词：鱼鳞胶原蛋白 超声波辅助 酶法水解 木瓜蛋白酶 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]