超声波降解胶原蛋白黏度性能变化的研究

Study on changes of relative collagen viscosity under ultrasound

利用胃蛋白酶从猪皮中提取胶原蛋白并纯化后,再采用低频超声波作用胶原蛋白溶液使其相对黏度降低。在超声波频率为20k Hz的条件下,研究了超声波功率、超声时间、超声温度以及胶原蛋白的浓度及用量、p H值等因素对胶原蛋白黏度的影响。结果表明:低频(20k Hz)功率超声波能够有效地降解胶原蛋白溶液,在本试验条件下,取胶原蛋白溶液浓度为0.1g/m L、用量为30m L时,超声功率大于300W时,超声时间大于20min时,胶原蛋白降解程度非常接近强酸降解的程度,甚至会高于强酸降解程度。

Collagen prepared from the pigskin with enzymes, and degraded under the different ultrasound conditions. At the fre- quency of 20kHz, the effect of ultrasonic power, ultrasonic time, ultrasonic temperature and solution pH value, solution concentra- tion and dosage on the viscosity of collagen polypeptide were studied. The results show that：low frequency （20kHz） power ultra- sound can effectively degrade collagen solution. Under the condition of this experiment, when the concentration of collagen solution is 0. 1 g/mL and the dosage is 30mL, the ultrasonic power is more than 300W, the ultrasonic time is more than 20min, collagen hy- drolysis degree is the biggest, which is near or higher than that of strong and degradation.