酶法预处理硫酸软骨素原料除杂工艺优化  

Optimization of Enzymatic Pretreatment for Chondroitin Sulfate from Bovine Nose Cartilage

作　　者：李利晓[1,2] 夏延斌[1,2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]国家蔬菜加工技术研发分中心,湖南长沙410128

出　　处：《食品科学》2012年第24期142-146,共5页Food Science

摘　　要：选用胃蛋白酶处理牛鼻软骨,研究酶法预处理硫酸软骨素原料的除杂工艺。通过单因素和正交试验对酶解工艺进行优化,确定的最佳条件:酶解时间8h、酶解温度35℃、加酶量0.2%、pH2.5和料液比1:5(g/mL),在此条件下软骨得率、硫酸软骨素得率和蛋白质去除率,分别达到85.12%、28.98%和10.3%。The enzymatic pretreatment of bovine nose cartilage as a deproteinization step in the preparation of chondroitin sulfate was studied. Pepsin was found to be the best enzyme for the hydrolysis of bovine nose cartilage. Using an orthogonal array design, the optimum hydrolysis conditions were obtained as hydrolysis at 35 ℃ and initial pH 2.5 for 8 h with an enzyme load and 0.2% and a solid-to-solvent ratio of 1：5 （g/mL）. Under these conditions, the yields of cartilage and chondroitin sulfate were 85.12% and 28.98%, respectively and the deproteinization rate was 10.3%.

关 键 词：牛鼻软骨 预处理 胃蛋白酶 硫酸软骨素 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]