酶解法制备牦牛骨胶原多肽及其加工性能评价  

Preparation by Hydrolysis Method and Functional Properties of Yak Bone Collagen Polypeptides

作　　者：刘静[1] 李诚[1] 胡迤萧 杜昕[1] 周恒量[1] 刘爱平[1] 辜雨 彭露露 LIU Jing;LI Cheng;HU Yixiao;DU Xin;ZHOU Hengliang;LIU Aiping;GU Yu;PENG Lulu(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与生物技术学报》2018年第5期547-554,共8页Journal of Food Science and Biotechnology

基　　金：四川省科技厅科技成果转化项目(13CGZHZX0206)

摘　　要：以牦牛骨为原料,酶解法制备可溶性骨胶原多肽,考察蛋白酶种类、底物质量浓度、酶底比、酶解时间、pH、酶解温度对酶解液水解度和多肽得率的影响,在单因素试验基础上以多肽得率为指标进行响应面优化实验,最终确定碱性蛋白酶为试验最适用酶,最佳酶解条件为:底物质量浓度3.5 g/d L,酶底比4 000 U/g,pH 7.0,酶解时间4 h,此时多肽得率为22.06%。对酶解产物进行加工特性测定表明其具有良好的溶解性和稳定性。Yak bone protein was hydrolyzed with protease for the preparation of soluble polypeptides. Alkaline protease was proved to be the optimal activator and the single-factor method was used to analyze the effect of time,pH,substrate concentration,enzyme/substrate ratio and temperature on the degree of hydrolysis and yield of polypeptides. Factors such as substrate concentration,enzyme/substrate ratio,hydrolysis pH and time were screened out for response surface analysis based on polypeptides yield. On the optimal hydrolysis conditions of substrate concentration3.5 g/d L,enzyme/substrate ratio 4 000 U/g,hydrolysis pH 7.0 and time 4 h,the actual value of yield was 22.06% and the peptides were detected with good solubility and stability.

关 键 词：牦牛骨 碱性蛋白酶 肽 响应面分析 加工特性 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]