Optimal Enzymatic Degradation of Cartilage Protein from Polyodon spathula

doi:10.7506/spkx1002-6630-201022034

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 160-163.doi: 10.7506/spkx1002-6630-201022034

• Processing Technology • Previous Articles Next Articles

Optimal Enzymatic Degradation of Cartilage Protein from Polyodon spathula

WU Yue1,2,3，SHEN Shuo1,3，XIONG Shan-bai1,2,3，ZHAO Si-ming1,2,3，HUANG Qi-lin1,2,3

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China ；
3. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan 430070, China

Received:2010-07-01 Revised:2010-10-22 Online:2010-11-25 Published:2010-12-29
Contact: HUANG Qi-lin E-mail:hql@mail.hzau.edu.cn

Abstract

Abstract:

In order to improve the utilization value and biological activity of cartilage protein, Polyodon spathula cartilage was used as the material to extract cartilage protein by microwave-alkali extraction method. The optimal enzymatic hydrolysis conditions of cartilage protein were explored by single factor and orthogonal experiments to be enzymatic hydrolysis temperature of 50 ℃, cartilage protein concentration of 1%, hydrolysis pH of 7.5, alkaline protease amount of 9000 U, and hydrolysis time of 5 h. The yield of amino nitrogen was 21.89% under the optimal conditions.

Key words: Polyodon spathula, cartilage protein, enzymatic hydrolysis

CLC Number:

TS254.4

WU Yue1,2,3，SHEN Shuo1,3，XIONG Shan-bai1,2,3，ZHAO Si-ming1,2,3，HUANG Qi-lin1,2,3. Optimal Enzymatic Degradation of Cartilage Protein from Polyodon spathula[J]. FOOD SCIENCE, 2010, 31(22): 160-163.

[1]	WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336.
[2]	HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50.
[3]	CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30.
[4]	SU Na, YI Li, Jirimutu. Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein [J]. FOOD SCIENCE, 2020, 41(22): 148-157.
[5]	SU Na, Jirimutu, YI Li. Recent Progress in Biological Functions of Camel Milk Peptides [J]. FOOD SCIENCE, 2020, 41(21): 321-329.
[6]	LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates [J]. FOOD SCIENCE, 2020, 41(2): 133-140.
[7]	LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin. Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus [J]. FOOD SCIENCE, 2020, 41(10): 198-205.
[8]	LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang. Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates [J]. FOOD SCIENCE, 2019, 40(8): 225-234.
[9]	YE Shengwang, YANG Zuisu, LI Wei, TANG Yunping, HUANG Fangfang, ZHANG Xiaojun, YU Fangmiao, DING Guofang. Immunomodulatory Effects of Peptides from Enzymatic Hydrolysate of Cyclina sinensis on RAW264.7 Macrophages [J]. FOOD SCIENCE, 2019, 40(7): 185-191.
[10]	FAN Linlin, WANG Ying, CHENG Xianling, GAO Peng, ZHOU Jianzhong. Ultrasonic-Assisted Enzymatic Hydrolysis of Blackberry Juice and Synergistic Effect [J]. FOOD SCIENCE, 2019, 40(6): 304-311.
[11]	TANG Xiao, SUN Yangying, JIANG Xueting, PAN Daodong, ZHENG Lanting, CAO Jinxuan. Comparative Analysis of Flavor Peptides Prepared by Enzymatic Hydrolysis of Goose Meat with Different Proteases [J]. FOOD SCIENCE, 2019, 40(22): 141-146.
[12]	ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang. Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang [J]. FOOD SCIENCE, 2019, 40(14): 312-322.
[13]	XU Rui, XU Xiaodong, SONG Ze, JIA Qian, FENG Tao, SONG Shiqing. Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa [J]. FOOD SCIENCE, 2019, 40(11): 88-94.
[14]	ZHANG Yaru, YAN Haiqiang, YANG Zuisu, YU Fangmiao, DING Guofang, GONG Jianfang. Enzymatic Preparation of Peptide from Cyclina sinensis Proteins and Its Inhibitory Activity toward Prostate Cancer DU-145 Cells [J]. FOOD SCIENCE, 2019, 40(11): 167-174.
[15]	ZHENG Yuanyuan, JING Jing, WANG Zhenyu, PENG Fangshuai. Isolation, Purification and in Vitro Antioxidant and in Vivo Antifatigue Activity of a Peptide Derived from Pine Nut Kernels (Pinus koraiensis Sieb. et Zucc.) [J]. FOOD SCIENCE, 2019, 40(1): 143-148.

Optimal Enzymatic Degradation of Cartilage Protein from Polyodon spathula

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments