多种酶复合制备鸡皮胶原蛋白短肽

Study on Various Enzymatic Hydrolysis of Chicken Skin for Collagen Peptides

摘要:

以鸡皮为原料,采用酶法提取胶原蛋白肽。研究了酶的种类、加酶量、酶解时间、酶解温度以及pH值对水解度和多肽质量浓度的影响,采用正交实验对酶解条件进行了优化。结果表明,当采用木瓜蛋白酶+胰蛋白酶+风味蛋白酶复合水解,加酶量为0.9%、酶解时间3 h、酶解温度45℃及pH为7时,为酶解最佳条件。

Abstract:

The collagen peptides from chicken skin has been extracted by using enzyme method. In addition,the effects of enzyme types,enzyme concentration,hydrolysis time,hydrolysis temperature and pH on peptide hydrolysis were studied,and the extraction conditions were optimized by orthogonal experiment. The results shows that the optimum enzyme was papain add trypsin add flavorzyme and the optimum concentration of enzyme was 0.9%,the time of enzyme hydrolysis was 3 hours,the temperature of enzyme hydrolysis was 45 ℃ and pH was 7.