Preparation of collagen polypeptide from sheep bone by the flavor protease
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摘要: 利用风味蛋白酶水解羊骨粉,并对4个水解指标做相关性分析。各指标之间均显著相关,与水解度的相关性依次为短肽得率(0.926)>多肽生成量(0.805)>氨基酸态氮(0.680)。响应面优化羊骨粉水解工艺时,以水解度为指标,得出最优水解条件,即料水比为3∶25(W/V)、水解温度为55℃、水解时间为315 min、加酶量为3.48%(E/S)、p H为7.5,在此条件下水解度为20.38%,与预测值(20.72%)相比,相对误差较小,响应面法所得的优化工艺参数准确可靠,具有实用价值。Abstract: Using flavourzyme enzyme solution of sheep bone meal,and the hydrolysis index correlation analysis.Results of correlation analysis indicated that 4 indicators were significantly correlated with each other. The correlation with the indicator of degree of hydrolysis was obtaining rate of short peptides( 0.926) > polypeptides amount( 0.805) > amino acid nitrogen( 0.680). So in using response surface optimization of sheep bone enzymolysis,DH or the obtaining rate of short peptides were the first indicators to select.It was concluded that the optimal hydrolysis conditions,ratio of material to liquid was 3∶ 25( W/ V),hydrolysis temperature for 55 ℃,hydrolysis time was 315 min,added enzyme quantity was 3.48%( E / s),p H7.5.This condition hydrolysis degree of 20.38%,the relative error was less than the predicted value( 20.72%),and the optimized parameters obtained by the response surface method were accurate and reliable,which had practical value.
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Keywords:
- sheep bone /
- flavor protease /
- degree of hydrolyzing /
- collagen polypeptides
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