摘要
以鸡胸软骨为原料,建立一种通过木瓜蛋白酶酶解技术得到Ⅱ型胶原蛋白肽的方法.利用氨基酸组成分分析和水解度测定等方法对酶解液进行分析.结果表明:提取Ⅱ型胶原蛋白肽的最优酶解条件为料液比1:4(m/V)、酶用量0.5%、pH6.4、酶解温度50℃、酶解时间5h;通过氨基酸组成分分析,进一步说明所得酶解产物为Ⅱ型胶原蛋白多肽.提示利用木瓜蛋白酶进行酶解,不仅具有操作简单、节能高效等优点,而且所得产物水溶性高,具有较高的营养价值,在食品、医药及生物材料等领域具有较好的应用前景.
A method for preparing type-II collagen peptide from chicken sternal cartilage was established by papain digestion.The analysis of amino acids and determination of hydrolysis degree were employed to characterize peptide solution.The optimal enzymatic hydrolysis conditions for type II collagen peptide were material-liquid ratio of 1:4,enzyme addition amount of 0.5%,hydrolysis pH of 6.4,hydrolysis temperature of 50℃ and hydrolysis time of 5 hours.The results showed that papain digestion technology has the advantages of simple operation,high efficiency and convenience.Meanwhile,type II collagen peptide revealed high solubility in water and considerable nutrition value as well as the extensive application potential in the fields of medicine and foods.
作者
谢瑶
庞欣
赵仁滨
XIE Yao;PANG Xin;ZHAO Ren-bin(Beijing Tianchen Space Biology and Medicine Research Co.Ltd.,Beijing 100190,China;Beijing Dawn Aerospace Bio-tech Co.Ltd.,Beijing 100190,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第S02期26-29,共4页
Food Science
