摘要
以酶解产生的氨基态氮为指标,研究不同双酶组合、酶解温度、酶解时间、p H值、加酶量对酶解猪皮制备胶原多肽的影响。通过设计单因素试验和正交试验筛选出双酶酶解猪皮工艺的主要参数:最佳双酶组合为中性蛋白酶与碱性蛋白酶、酶解温度为50℃、加酶量3500 u/g、p H值为6、酶解时间5 h。进行高效液相色谱试验分析不同处理组合所得产物中氨基酸种类及含量,结果表明:3种双酶组合所得产物中氨基酸种类和含量均十分丰富,中性、碱性蛋白酶组合中氨基酸含量最高。
Take the enzymatical produced amino nitrogen as an indicator to study the influence of different double enzyme combination,reaction temperature,reaction time,p H value and enzyme dosage on the enzymatic preparation pigskin collagen polypeptide during the hydrolysis process.To screen the main parameters of the double enzyme hydrolysis pigskin process by designing single-factor test and orthogonal experiment design,result showed that the best hydrolysis condition were achieved by using neutral protease and alkaline protease to hydrolyze pigskin for 5 hours at p H6,50 ℃ and an enzyme dosage of 3500 U/g.To analyse the amino acid type and content in different experimental treatment by high performance liquid chromatography（HPLC）,result showed all of the three enzymatic test solutions contain various amino acids in content,the neutral protease and alkaline protease enzyme combination got the highest amino acids in abundance.
出处
《食品科技》
CAS
北大核心
2015年第12期95-99,共5页
Food Science and Technology
基金
河北省科技计划项目(14227114D)
关键词
双酶
胶原多肽
工艺
double-enzyme
collagen polypeptide
process
