酸水解鸡肉蛋白制备短肽的研究  

Study on preparation of short peptide by acid hydrolyzing chicken protein

作　　者：张建胜 姜宁[1] 张爱忠[1] 白志辉 Zhang Jiansheng;Jiang Ning;Zhang Aizhong;Bai Zhihui(College of Animal Science and Veterinary Medicine,Heilongjiang Bayi Agricultural University,Heilongjiang Daqing 163319)

机构地区：[1]黑龙江八一农垦大学动物科技学院,黑龙江大庆163319

出　　处：《现代畜牧兽医》2020年第10期4-8,共5页Modern Journal of Animal Husbandry and Veterinary Medicine

基　　金：国家重点研发计划项目(2018YFD0502102);国家自然科学基金(31472120)。

摘　　要：试验以鸡肉粉为原料,在80、90和100℃条件下经6 mol/L盐酸水解2、3、4、5、6、7、8、9、10和12 h,选出利用酸水解法制备短肽的适宜条件,并研究该条件下水解产物分子量的分布范围。结果表明,试验鸡肉的含氮量为14.36%。水解度50%时的适宜水解条件为温度90℃、反应时间4 h,产物的分子量分布在5.5 kDa左右。Chicken powder was used as raw material and hydrolyzed for 2,3,4,5,6,7,8,9,10 and 12 h with 6 mol/L HCl at 80,90 and 100℃.The suitable conditions for the preparation of short peptides by acid hydrolysis were selected,meanwhile,the molecular weight distribution of the hydrolysates under the conditions was also studied.The results showed that the nitrogen content of the experimental chicken was 14.36%.The optimum hydrolysis conditions were 90℃with 4 h reaction time,and the molecular weight distribution of the product was about 5.5 kDa when the hydrolysis degree was 50%.

关 键 词：酸水解 鸡肉 水解时间 水解温度 短肽 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]