猪皮胶原酶解产物的制备及其热滞活性的研究

Studies on the preparation and thermal hysteresisacti-vity of enzymatic hydrolysate from pigskin collagen

在单因素实验的基础上,以热滞活性为响应值,采用响应面法优化了可控酶解技术制备猪皮胶原酶解产物的条件。结果表明:保留温度的选取对测定胶原酶解产物热滞活性至关重要,当水解度为9%,pH为7.8,酶解产物浓度为20.75 mg/mL,保留温度为1.2℃时,胶原酶解产物的热滞活性最高,为3.76℃。

In this paper, response surface experiments were conducted to optimize the preparation of enzymatic hydrolysate of pigskin collagen using thermal hysteresis activity （THA） as response value based on the results of sin- gle factor experiments. The results showed that the choice of hold temperature was critical for effective measure of THA, a maximum THA of 3.76 ℃ can be obtained with the degree of hydrolysis （DH） 9 % , pH of 7.8, enzymatic hydrolysate concentration of 20.75 mg/mL, hold temperature of 1.2 ℃.