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Position: Home > Articles > Study on preparation of pigskin polypeptide by Alcalase Guangdong Agricultural Sciences 2012,39 (11) 122-124

Alcalase水解猪皮蛋白制备多肽的研究

作  者:
王崇;徐志宏;魏振承;张业辉;张瑞芬
单  位:
广东省农科院农业生物技术研究所/农业部功能食品重点实验室;华中农业大学食品科技学院
关键词:
Alcalase;水解度;猪皮;多肽
摘  要:
以新鲜猪皮为原料,通过超微粉碎、干燥、脱脂,制备成蛋白含量达94.11%的猪皮蛋白粉。采用Alcalase对猪皮粉进行水解,研究了pH值、时间、酶与底物比、温度4个因素对水解度的影响,在此基础上通过正交试验确定了Alcalase水解猪皮粉的最佳条件为:时间90 min,温度55℃,pH值10.0,酶与底物比35μL/g。电泳试验结果表明,随着水解程度的加大,水解产物多肽分子量逐渐变小。
译  名:
Study on preparation of pigskin polypeptide by Alcalase
作  者:
WANG Chong1,2,XU Zhi-hong1,2,WEI Zhen-cheng2,ZHANG Ye-hui2,ZHANG Rui-fen2 (1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2.Biotechnology Research Institute,Guangdong Academy of Agricultural Science/Key Laboratory of Functional Food of Agriculture Ministry,Guangzhou 510610,China)
关键词:
Alcalase;hydrolysis degree;pigskin;polypeptide
摘  要:
With fresh pigskin as raw material,according to the method of super minute squashing and derosination,we got the pigskin powder with protein content 94.11%.Alcalase was used to hydrolyze pigskin powder,the effect of four single factors including pH,time,temperature and the proportion of the enzyme and substrate on hydrolysis degree were studied.Based on single factor test,the best hydrolysis condition by orthogonal test was that,time was 90 min,temperature was 55℃,pH was 10.0,proportion of the enzyme and substrate was 35 μL/g.The electrophoresis experiment showed that,with the increasing of hydrolysis degree,the molecular weight of polypeptide decreased gradually.

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