| 微波酸处理对骨胶原蛋白酶解效果的影响研究 |
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| 引用本文： | 王洁昀,李亚欣,乐国伟,林云鉴,施用晖.微波酸处理对骨胶原蛋白酶解效果的影响研究[J].食品工业科技,2010(2). |
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| 作者姓名： | 王洁昀 李亚欣 乐国伟 林云鉴 施用晖 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 江南大学食品学院,江苏无锡,214122;江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 863计划项目(2007AA10Z325); 科技部十一五支撑计划项目(2006BAD27) |
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| 摘 要： | 以骨胶原蛋白为原料,采用微波酸处理辅助酶解制备胶原蛋白肽,以水解度及抗氧化能力为指标确定最佳水解条件。通过比较实验确定最佳微波酸处理条件为:微波功率510W作用270s;通过对酸性蛋白酶、木瓜蛋白酶、中性蛋白酶及碱性蛋白酶水解结果比较,确定中性蛋白酶水解产物的水解度及ABTS、DPPH自由基清除率最高;通过单因素实验及正交实验优化中性酶最佳酶解条件为:酶与底物比10%,底物浓度4%,反应温度55℃,pH7.0。结果表明,与单独酶解相比,微波酸处理能够使骨胶原蛋白酶解时间缩短1/2,水解度上升3.2%,产物的ABTS、DPPH自由基清除率分别提高8.7%和3.1%。
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| 关 键 词： | 骨胶原蛋白 微波酸水解 酶解 水解度 抗氧化 |
Study on effect of microwave-acid treatment on enzymolysis of collagen |
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| WANG Jie-yun,LI Ya-xin,LE Guo-wei,LIN Yun-jian,SHI Yong-hui.Study on effect of microwave-acid treatment on enzymolysis of collagen[J].Science and Technology of Food Industry,2010(2). |
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| Authors: | WANG Jie-yun LI Ya-xin LE Guo-wei LIN Yun-jian SHI Yong-hui |
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| Affiliation: | WANG Jie-yun1,LI Ya-xin1,LE Guo-wei1,2,LIN Yun-jian1,SHI Yong-hui1,2(1. School of Food Science , Technology,Jiangnan University,Wuxi 214122,China,2.The State Key Laboratory of Food Science , Technology,China) |
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| Abstract: | Collagen hydrolysate produced with microwave-acid treatment pretreatment combined with hydrolysis by enzyme. The optimum technology conditions were studied with the degree of hydrolysis and antioxidant activity as index. Through the comparison test,the optimum conditions for microwave treatment were determined as follows:microwave output power 510W,microwave radiation time 270s.Neutral protease was chosen as the best enzyme by the comparison of acid protease,papain,neutral protease and alkaline protease. Th... |
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| Keywords: | collagen microwave-acid hydrolysis enzymolysis degree of hydrolysis antioxidant activity |
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