Enzymatic Hydrolysis of Collagen from Fish Scales by Papain

doi:10.7506/spkx1002-6630-200924001

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 23-25.doi: 10.7506/spkx1002-6630-200924001

Enzymatic Hydrolysis of Collagen from Fish Scales by Papain

HUANG Huan，WANG Xin，LIU Bao-lin，ZHAO Shi-hong

School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

Received:2009-08-12 Online:2009-12-15 Published:2010-12-29
Contact: HUANG Huan， E-mail:hhuanbao@163.com

Abstract

Abstract:

In this study, the optimal condition for enzymatic hydrolysis of collagen from fish scales were investigated by orthogonal experiments. Papain was used to hydrolyze collagen and effects of four independent variables including hydrolysis temperature, hydrolysis time, enzyme concentration and pH on degree of hydrolysis (DH) of collagen from fish scales were also evaluated. The optimal condition for obtaining the highest hydrolysis yield of collagen from fish scales was 50 ℃ of hydrolysis temperature, 6 h of hydrolysis time, 0.20 g of enzyme amount and pH 5.0.

Key words: papain, enzymatic hydrolysis, fish scale, collagen

CLC Number:

TS201.2

HUANG Huan，WANG Xin，LIU Bao-lin，ZHAO Shi-hong. Enzymatic Hydrolysis of Collagen from Fish Scales by Papain[J]. FOOD SCIENCE, 2009, 30(24 ): 23-25.

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Enzymatic Hydrolysis of Collagen from Fish Scales by Papain

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