Preparation of Hydrolyzed Pig Bone Collagen Using Papain

doi:10.7506/spkx1002-6630-200917060

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

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Preparation of Hydrolyzed Pig Bone Collagen Using Papain

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

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

Abstract

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

CLC Number:

TQ936.16

ZHANG Gen-sheng，HUANG Qiao-li，YANG Chun-yan，HAN Bing. Preparation of Hydrolyzed Pig Bone Collagen Using Papain[J]. FOOD SCIENCE, 2009, 30(17 ): 262-265.

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Preparation of Hydrolyzed Pig Bone Collagen Using Papain

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