摘要
研究了鱿鱼皮胶原蛋白肽的酶解加工工艺条件。在单因素试验基础上,通过正交试验的方法对碱性蛋白酶、木瓜蛋白酶及风味蛋白酶制备鱿鱼皮胶原蛋白肽工艺进行优化。优化的提取工艺条件如下:先用0.3%蛋白酶在p H10.5、温度47.5℃条件下水解4 h,再用0.4%木瓜蛋白酶复合风味蛋白酶按1∶2(质量比)的比例在p H 7.5、温度50℃的条件下继续水解4.5 h,结果酶解液的水解度可达28.89%、DPPH·清除率为88.24%,多肽转化率为49.74%,同时84.56%的胶原蛋白肽分子量分布介于180 Da~2 000 Da之间。在优化的酶解条件下,可以得到较好品质的胶原蛋白肽产品。
The enzymatic method of collagen peptides from squid skin was studied. One-factor-at-a-time and orthogonal array methods were used to investigate the optimization of enzymatic preparation of collagen peptides from squid skin. The optimum extraction conditions:firstly,alcalase hydrolyzed for 4 h under the conditions of47.5 ℃,p H 10.5 and enzyme concentration 0.3 %,then papain combined flavorzyme(1 ∶ 2,quality ratio) hydrolyzed for 4.5 h under the conditions of 50 ℃,p H 7.5 and enzyme concentration 0.4 %,then the peptides maximum DH was 28.89 %,the DPPH·scavenging rate was 88.24 % and recovery ratio of peptides was 49.74 %,in addition,the content of the collagen peptides had a molecular weight distribution of 180 Da-2 000 Da was 84.56 %.Result showed that the qualified peptides could be made under the optimized conditions.
引文
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