超声辅助碱性蛋白酶提取鸡爪胶原蛋白肽理化性质及功能特性

以超声波辅助碱性蛋白酶提取所得鸡爪胶原蛋白肽作为实验材料，首先研究鸡爪胶原蛋白肽的理化特性（外观色泽、等电点、分子质量分布、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、氨基酸组成及水解度），进一步对其起泡性和起泡稳定性、乳化性和乳化稳定性等功能特性进行研究。结果表明：鸡爪胶原蛋白肽的分子质量分布范围小于α2-链，小分子质量肽段比例较高；氨基酸种类丰富，甘氨酸和脯氨酸在总氨基酸含量中占比最高；优化提取的鸡爪胶原蛋白肽水解度约28.65%，起泡性和起泡稳定性高达133.33%和126.67%，且具有较好的乳化性和乳化稳定性。

Physicochemical and Functional Properties of Collagen Peptides Derived from Ultrasonic-Assisted Alkaline Protease Hydrolysis of Chicken Claws

The physicochemical properties (color appearance, isoelectric point, molecular mass, SDS polyacrylamide gel electrophoresis pattern, amino acid composition and hydrolysis degree) of collagen peptides produced by ultrasonic-assisted alkaline protease hydrolysis of chicken claws were determined as well as the functional characteristics such as foaming ability, foam stability, emulsification ability and emulsion stability. The results showed that the molecular mass distribution of the collagen peptides was below the α2-chain, small peptides being the major ones. The collagen peptides contained a wide variety of amino acids, with glycine and proline being the predominant ones. The hydrolysis degree of the collagen peptides prepared under the optimized conditions, having good foaming ability (133.33%) and foam stability (126.67%), having good emulsification capacity and emulsion stability, was about 28.65%.