食品科学 ›› 2001, Vol. 22 ›› Issue (2): 48-49.

• 工艺技术 • 上一篇    下一篇

酶法水解骨蛋白最佳条件的研究

 王朝旭, 赵丹, 王小雪   

  1. 哈尔滨医科大学公共卫生学院
  • 出版日期:2001-02-15 发布日期:2012-02-15

Study on Optimal Conditions of Enzymatic Hydrolysis of Osteoprotein

 WANG  Chao-Xu, ZHAO  Dan, WANG  Xiao-Xue   

  • Online:2001-02-15 Published:2012-02-15

摘要: 鲜猪骨含有人体需要的多种营养物质,但不易直接食用,利用酶法将骨蛋白水解成多肽,提高了营养价值,本试验的最佳水解条件为底物浓度7.5%、酶与底物浓度比6000U/g,温度50℃,pH值为7,水解时间7h。

关键词: 酶法水解, 骨蛋白

Abstract: Fresh porcine bone contained many nutrients essential for human beings ,but it was not appropriate to eat directly.After osteo-protein was degraded into polypeptide by enzyme,its nutrition value was increased.In this experi-ment, the optimal hydrolytic conditions were as follows:the substrate concentration 75%;the ratoin of enzyme to substrate concentration 6000U/g;temperature 50℃;pH7 and time of hydrolysis 7h.

Key words: Hydrolysis by enzyme Osteoprotein