双酶法制备水解明胶  

Preparation of gelatin by double enzymatic hydrolysis

作　　者：安广杰[1] 胡加松 王章存[1] 赵学伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2014年第1期209-213,共5页Food and Machinery

摘　　要：以明胶为原料，水解度和多肽含量为指标，研究酶解法制备水解明胶。在单因素基础上，通过正交试验优化温度、pH和时间对水解明胶制备的影响，并分析产品的分子量分布。结果表明，酶解效果对等电点影响不大，在温度50℃，pH7．0，时间45min，酶添加量4000U／g时明胶的水解度为15．79％，多肽含量为56．87％，分子量主要集中在500～2000Da（80．04％），平均分子量为1276．704Da左右。Using gelatin as raw material, the degree of hydrolysis （DH） and content of peptide as the indexes, the preparation of gelatin by double enzymatic hydrolysis of gelatin by hydrolysis was studied. Based on single factor experiments, the effects on gelatin prepa- ration, such as temperature, pH and time were analyzed by orthogohal experiments. The results showed that it had less effect on the isoeleetric point of the enzyme, and under the conditions of temperature 50 ℃, pH 7. 0, 45 minutes, adding amount of enzyme 4 000 U/g, the gelatin hydrolysis degree（DH） was 15. 79%, the content of peptide（ Y ）was 56. 87%, the molecular weight mainly distributed in 500% 2 000 Da （80.04%）, average molecular weight was about 1 276. 704 Da.

关 键 词：酶解 水解度 多肽 等电点 明胶 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]