Enzymatic Hydrolysis Processing of Collagen

doi:10.7506/spkx1002-6630-201022032

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 153-155.doi: 10.7506/spkx1002-6630-201022032

• Processing Technology • Previous Articles Next Articles

Enzymatic Hydrolysis Processing of Collagen

ZHAO Yan-yan，HU Lin-lin，FANG Fang，JIANG Shao-tong

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2010-06-28 Revised:2010-10-22 Online:2010-11-25 Published:2010-12-29
Contact: ZHAO Yan-yan E-mail:zhaoyy33@163.com

Abstract

Abstract:

Collagen was used as the material to prepare collagen polypeptide through enzymatic hydrolysis by trypsin. The optimal hydrolysis conditions were explored by single factor and response surface experiments on the basis of hydrolysis degree. Results indicated that the optimal hydrolysis conditions were hydrolysis pH of 6.91, hydrolysis temperature of 60 ℃, enzyme dosage of 200 mg per 1 g collagen, material-liquid ratio of 1: 615 (g/mL), and hydrolysis time of 4 h. Under the optimal hydrolysis conditions, the hydrolysis degree of collagen was 29.36%. The solubility and emulsification capability of hydrolyzed collagen were significantly improved.

Key words: bone collagen, trypsin, the degree of hydrolysis, enzymatic hydrolysis processing

CLC Number:

TS251

ZHAO Yan-yan，HU Lin-lin，FANG Fang，JIANG Shao-tong. Enzymatic Hydrolysis Processing of Collagen[J]. FOOD SCIENCE, 2010, 31(22): 153-155.

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Enzymatic Hydrolysis Processing of Collagen

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