柠檬酸与胃蛋白酶协同水解牛骨粉的工艺优化

以新鲜牛骨为原料,探讨牛骨粉的制备工艺;采用对比和正交实验相结合的设计方案,用柠檬酸与胃蛋白酶协同水解牛骨粉,以水解度、钙溶出率为特征性指标,三氯乙酸中可溶性氮含量评定水解效果。结果表明:牛骨在121℃,0.14MPa条件下,蒸煮120min全部松软,蛋白质暴露面积增加,有利于其水解;用柠檬酸水解牛骨粉,水解度与钙溶出率呈极显著相关性(P<0.01);柠檬酸与胃蛋白酶协同水解牛骨粉的最佳条件:柠檬酸浓度0.5mol/L、酶与底物蛋白量比(E/S)为500U/g、底物浓度11%、反应时间为6h,水解度与钙溶出率分别达33.7%和11.2%;三氯乙酸中可溶性氮含量达到97.2%,表明大部分产物为低分子肽类,溶解性高。

Optimization of cooperative hydrolysis process of cattle bone powder by citric acid and pepsin

Fresh bone as raw material to explore the preparation of cattle bone powder, use of control and orthogonal experimental design, use of citric acid and pepsin in the coordination of hydrolyzed protein,characterized by the degree of hydrolysis indicators, Trichloroacetic acid of soluble nitrogen acid hydrolysis nitrogen content to be in effect.The results showed that:bone at 121 ℃,0.14MPa conditions,all soft 120min cooking, exposure to increase the size of protein, beneficial to the decomposition ; citric acid hydrolysis cattle bone powder,the degree of hydrolysis and calcium dissolution rate was highly significant( P < 0.01 ) relationship.Citric acid and pepsin hydrolysis cattle bone meal in the best conditions were: citric acid concentration of 0.5mol/L,enzyme and protein substrate ratio(E/S) 400U/g, substrate concentration of 11%, reaction time 4h, hydrolysis and dissolution rate of calcium up to 33.7% and 11.2%.Trichloroacetic acid soluble nitrogen content reached 9?.2%.Most of the product was the low-molecular-weight peptides with high solubility.