酶法制备明胶过程中工艺参数的优化

Process Optimization of Gelatin Preparation with Enzyme

明胶是胶原蛋白部分水解的产物,是从动物的皮、骨等结缔组织中提取而成,广泛应用于感光材料、药品和食品中。为达到提高明胶的产率和质量的目的,采用酶法制备明胶,对胃蛋白酶酶酶解过程进行了研究,并对相应参数进行了优化。最终得出了最佳的工艺参数为使用胃蛋白酶酶解,酶解的初始pH为2～3;间歇搅拌,反应时间为5 h～6 h;酶用量为0.28 g(以每公斤生皮计);溶胶过程的初始pH为5,溶胶温度为70℃→75℃→85℃;搅拌速度为20 r/min～40 r/min。在此条件下,明胶产率可以达到20.37%,黏度可达9.53 mPa.s,提高了明胶的产率和质量,取得了较好的效果。

Gelatin is a production of collagen by moderate decomposition and denaturalization, which was extracted from the skins of animals. It is widely used in sensitive materials, medicine, food and other industry. The process for preparation of gelatin with pepsase was studied, and parameters of the process were optimized. The enzymolysis were conducted at pH of 2 to 3 with batch-type stirring for 5 hours to 6 hours and the dosage of pepase was 0.28 g/（kg peltry）. The initial pH for dissolution was 5 and the temperature was altered from 70 ℃ to 75 ℃ and finally 85 ℃ with stirring speed at 20 r/min to 40 r/min. Under this condition, the yield of gelatin reached 20.37 % with the viscosity of 9.53 mPa·s, which indicated the method practical and effective.