东海海参胶原蛋白酶解工艺研究

Studies on Enzymolysis Technology of Collagen from Sea Cucumber

主要研究从东海海参中提取胶原蛋白的工艺以及胶原蛋白酶解的条件优化。以干东海海参为原料,采用酸碱溶液浸泡除去东海海参表面的钙质及非胶原物质,然后在酸性条件下用1%胃蛋白酶进行水解,提取胶原蛋白;分别探讨木瓜蛋白酶、风味蛋白酶和胰蛋白酶酶解胶原蛋白的最佳条件。结果表明:木瓜蛋白酶最适条件:底物含量30g/g酶,温度40℃,pH7.5;风味蛋白酶最适条件:底物含量40g/g酶,温度40℃,pH7.5;胰蛋白酶最适条件:底物含量40g/g酶,温度55℃,pH9.0。复合酶水解的最佳工艺:风味蛋白酶与木瓜蛋白酶的质量比1∶1,木瓜蛋白酶与胰蛋白酶的质量比3∶1,风味蛋白酶与胰蛋白酶的质量比1:1。

Using dry Acaudina molpadioides Semper as raw material, the extraction technology and the optimization of enzymolysis conditions of collagen from sea cucumber were studied in this paper. Firstly, the dry sea cucumber was soaked by acid and alkali solution to remove the calcium and non-collagen, and then the collagen was extracted by 1% pepsin on the condition of acid solution. The optimal conditions for enzymolysis of collagen by papain, flavourzyme and trypsin were explored, respectively. The results indicated that the optimal conditions were substrate concentration 3 g/g enzyme and pH 7.0 and temperature 45℃ for the papain, substrate concentration 3.5 g/g enzyme and pH 8.0 and temperature 45 ℃ for the flavorzyme, and substrate concentration 4.5 g/g enzyme and pH 8.5 and temperature 60 ℃ for the trypsin.