摘要
以新鲜猪皮为原料,分别采用中性蛋白酶、菠萝蛋白酶、胃蛋白酶、木瓜蛋白酶、胰蛋白酶5种不同蛋白酶水解胶原蛋白,以水解度(DH)和超氧阴离子自由基(O2-·)清除率为指标,根据单因素和正交试验优化5种蛋白酶水解猪皮胶原蛋白的最适条件;比较分析5种蛋白酶对猪皮胶原蛋白的水解效果。结果表明:5种蛋白酶对猪皮胶原蛋白的水解产物均具有抗氧化性,其水解产物对O2-·清除率依次为:胰蛋白酶水解产物>中性蛋白酶水解产物>胃蛋白酶水解产物>菠萝蛋白酶水解产物>木瓜蛋白酶水解产物。
With fresh pigskin as material,five different proteases including neutral protease, bromelain, pepsin, papain, trypsin were used to hydrolyze collagen. Taking DH and scavenging rate of O2^-· as index, the condition of the five proteases hydrolyzing pigskin collagen was optimized according to single factor and orthogonal test, and comparatively study the five proteases effect on pigskin collagen. It turned out that： hydrolysates of the five proteases were all anti-oxidative, and the scavenging rates of O2^-· were as follows： trypsin 〉 neutral protease 〉 pepsin 〉 bromelain 〉 papain.
出处
《食品研究与开发》
CAS
北大核心
2015年第17期10-14,共5页
Food Research and Development
基金
四川省教育厅项目(12ZB102)
