酶法制备猪皮胶原多肽工艺研究  

Study on the Enzymatic Preparation Process of Pigskin Collagen Peptide

作　　者：敖冉[1] 王伟[2] 梁春辉[1] 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]中央司法警官学院,保定071000

出　　处：《食品工业》2016年第7期51-54,共4页The Food Industry

基　　金：河北省科技计划项目(14227114D)

摘　　要：以酶解产生的氨基态氮为指标,研究中性蛋白酶、碱性蛋白酶、木瓜蛋白酶三种酶制剂的酶解温度、酶解时间、pH、加酶量对猪皮制备胶原多肽酶解效果的影响。通过单因素试验和正交试验确定了三种酶制剂的酶解条件,中性蛋白酶:温度50℃、pH为7、酶解时间4 h、加酶量3 000 U/g;碱性蛋白酶:温度50℃、pH为8、酶解时间5 h、加酶量3 000 U/g;木瓜蛋白酶:温度60℃、pH为6、酶解时间4 h、加酶量2 500 U/g。利用高效液相色谱法检测了不同酶制剂制备所得产物中氨基酸种类及含量,结果显示三种酶制剂所得酶解产物中均含有被检测的各种氨基酸组分,且以碱性蛋白酶处理组各种氨基酸含量最高。Take the enzymatically produced amino nitrogen as an indicator to study the influence of reaction temperature, reaction time, pH and enzyme dosage on enzymatic preparation pigskin collagen polypeptide by neutral protease, alkaline protease and papaya proteinase. The enzymatic hydrolysis condition of the three enzymes was determined by single factor test and orthogonal experiment, use neutral protease to hydrolyze pigskin for 4 h at 50℃, pH 7 and the enzyme dosage of 3 000 U/g; use alkaline protease to hydrolyze pigskin for 5 h at 50 ℃, pH 8 and the enzyme dosage of 3 000 U/g; use papaya protease to hydrolyze pigskin for 4 h at 60 ℃, pH 6 and the enzyme dosage of 2 500 U/g. The variety and content of amino acids in the products of different enzymes were analyzed by HPLC. The result showed that all of the three enzymatic test solution contains the main components of amino acids, and the alkaline protease got the highest amino acids in abundance.

关 键 词：酶法水解 胶原多肽 工艺 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]