酶解法制备牦牛骨胶原多肽及其加工性能评价

Preparation by Hydrolysis Method and Functional Properties of Yak Bone Collagen Polypeptides

摘要:

以牦牛骨为原料，酶解法制备可溶性骨胶原多肽，考察蛋白酶种类、底物质量浓度、酶底比、酶解时间、pH、酶解温度对酶解液水解度和多肽得率的影响，在单因素试验基础上以多肽得率为指标进行响应面优化实验，最终确定碱性蛋白酶为试验最适用酶，最佳酶解条件为：底物质量浓度3.5 g/dL，酶底比4 000 U/g，pH 7.0，酶解时间4 h，此时多肽得率为22.06%。对酶解产物进行加工特性测定表明其具有良好的溶解性和稳定性。

Abstract:

Yak bone protein was hydrolyzed with protease for the preparation of soluble polypeptides. Alkaline protease was proved to be the optimal activator and the single-factor method was used to analyze the effect of time，pH，substrate concentration，enzyme/substrate ratio and temperature on the degree of hydrolysis and yield of polypeptides. Factors such as substrate concentration，enzyme/substrate ratio，hydrolysis pH and time were screened out for response surface analysis based on polypeptides yield. On the optimal hydrolysis conditions of substrate concentration 3.5 g/dL ，enzyme/substrate ratio 4 000 U/g ，hydrolysis pH 7.0 and time 4 h，the actual value of yield was 22.06% and the peptides were detected with good solubility and stability.