食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 23-25.doi: 10.7506/spkx1002-6630-200924001
• 工艺技术 • 下一篇
黄 焕，王 欣，刘宝林，赵士宏
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国家自然科学基金项目(50776060)；上海市启明星项目(07QA14042)； 教育部新世纪优秀人才支持计划项目(NCET-07-0559)；上海市教委重点学科项目(S30503)；上海市东方学者项目
HUANG Huan，WANG Xin，LIU Bao-lin，ZHAO Shi-hong
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摘要：
采用木瓜蛋白酶水解提取鱼鳞胶原蛋白，研究酶解过程中酶解时间、酶解温度、加酶量、pH 值对鱼鳞蛋白水解度的影响。通过正交试验设计法，最终确定最佳酶解条件为酶解时间6h、酶解温度50℃、加酶量0.20g、pH5.0。
关键词: 木瓜蛋白酶, 酶解, 鱼鳞, 胶原蛋白
Abstract:
In this study, the optimal condition for enzymatic hydrolysis of collagen from fish scales were investigated by orthogonal experiments. Papain was used to hydrolyze collagen and effects of four independent variables including hydrolysis temperature, hydrolysis time, enzyme concentration and pH on degree of hydrolysis (DH) of collagen from fish scales were also evaluated. The optimal condition for obtaining the highest hydrolysis yield of collagen from fish scales was 50 ℃ of hydrolysis temperature, 6 h of hydrolysis time, 0.20 g of enzyme amount and pH 5.0.
Key words: papain, enzymatic hydrolysis, fish scale, collagen
中图分类号:
TS201.2
黄 焕，王 欣，刘宝林，赵士宏. 木瓜蛋白酶水解鱼鳞胶原蛋白的工艺研究[J]. 食品科学, 2009, 30(24 ): 23-25.
HUANG Huan，WANG Xin，LIU Bao-lin，ZHAO Shi-hong. Enzymatic Hydrolysis of Collagen from Fish Scales by Papain[J]. FOOD SCIENCE, 2009, 30(24 ): 23-25.
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