食品科学 ›› 2009, Vol. 30 ›› Issue (17 ): 262-265.doi: 10.7506/spkx1002-6630-200917060

• 生物工程 • 上一篇    下一篇

木瓜蛋白酶法制备猪骨胶原多肽工艺条件研究

张根生,黄巧莉,杨春燕,韩 冰   

  1. 哈尔滨商业大学食品工程学院
  • 收稿日期:2009-06-13 出版日期:2009-09-01 发布日期:2014-04-14
  • 通讯作者: 张根生, E-mail:zhanggsh@163.com
  • 基金资助:

    黑龙江省科技攻关计划项目(GB06B403-2);哈尔滨市科技创新人才研究专项资金项目(2007RFQXN057)

Preparation of Hydrolyzed Pig Bone Collagen Using Papain

ZHANG Gen-sheng,HUANG Qiao-li,YANG Chun-yan,HAN Bing   

  1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2009-06-13 Online:2009-09-01 Published:2014-04-14
  • Contact: ZHANG Gen-sheng, E-mail:zhanggsh@163.com

摘要:

以实验室自制猪骨胶原蛋白粉为原料,以水解度为指标,采用单因素及正交试验,对木瓜蛋白酶法制备猪骨胶原蛋白多肽的工艺条件进行研究。结果表明:木瓜蛋白酶法制备猪骨胶原蛋多肽适宜条件为反应时间4h,反应温度50℃,pH 值为5,酶浓度为600U/g,此时,猪骨胶原蛋白水解度约为16.87%,所得猪骨胶原多肽分子量分布在5kD 以下,主要分布于1kD~3kD 之间。

关键词: 胶原蛋白, 胶原多肽, 木瓜蛋白酶

Abstract:

Pig bone collagen was hydrolyzed by papain to prepare polypeptides. The single-factor method combined with an orthogonal array design involving 9 experiments of four factors at three levels was employed for maximizing degree of hydrolysis (DH) of pig bone collagen. The optimized hydrolysis for 4 h with the enzyme dose of 600 U/g at pH 5 and 50 ℃ resulted in a DH as high as 16.87% and the molecular weights of products were mainly distributed between 1 kD and 3 kD, below 5 kD.

Key words: collagen, collagen polypeptide, papain

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