摘要
以新鲜猪皮为原料,用蛋白酶水解方法制备胶原蛋白肽.报道了胶原蛋白肽理化指标、氨基酸组成及分子量分布的检测方法和结果,分析了胶原蛋白肽原料选择及制备方法对结果的影响.
Collagen protein peptide was extracted form fresh pigskin by means of protease-digest extraction methods. The analyses methods and results of physical and chemical properties and amino acid composition and molecular weight of collagen protein peptide was emphasized, and same time , the relative effect of extraction methods and selecting raw material of the collagen protein peptide was analyzed for results.
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2007年第S1期20-23,共4页
Journal of Shaanxi Normal University：Natural Science Edition
基金
陕西省科学院科研基金资助项目(2004K-07)
关键词
猪皮
胶原蛋白肽
理化指标
氨基酸
分子量
pigskin
collagen protein peptide
physical and chemical content
amino acid composition
molecular weigh
