胰蛋白酶降解骨胶原与明胶组份含量之间的关系

THE RELATIONSHIP BETWEEN THE TRYPSIN DIGESTION OF BONE COLLAGEN AND THE COMPONENT CONTENT OF GELATIN

国内外的传统碱法制备明胶，无论是工艺还是最终产品质量，都已经达到了很高的水平，但仍存在很大的缺点，如浸灰周期长（一般１～２个月），生产效率低等．酶是一种有催化活性的蛋白质，能以非常低的浓度来增加正反应或逆反应的速度而不消耗自身．酶催化胶原降解制备明胶...

It is indicated in present study that the bone material can be digested by trypsin. An attempt was made to correlate the relative content of different conformation components with the concentration of trypsin. It is shown that the component(such as α 1) content was not in direct proportion to the trypsin concentration and a maxium was found. The experiment showed that the migration position of the components(in particular,α,β and γ) of enzyme processed gelatin is completely coincided with that of gelatin produced by alkaline processed method at industrial scale in electrophoresis scanning pattern. The paper also discussed the feature of molecular structure of enzyme processed gelatin and the possible mechanism.