猪骨蛋白生物活性肽酶法制备工艺的研究

为充分挖掘骨蛋白资源及开发具有保健功能的高附加值骨蛋白深加工产品,本实验以猪骨为原料,以猪骨蛋白质为研究对象,确定了蒸煮猪骨提取骨蛋白的最佳条件为:温度121℃,压力0.1MPa,时间4h;骨蛋白酶解预处理的最佳条件为:温度121℃,压力0.1MPa,时间30min。在此基础上本实验采用胰蛋白酶、木瓜蛋白酶及AS1.398中性蛋白酶3种食品级内切蛋白酶对猪骨蛋白进行酶解,以水解度为评价指标,筛选出木瓜蛋白酶为最佳水解用酶,其水解产物具有较高的生物活性肽含量,并通过单因素实验得出其最佳水解条件为:时间5h,底物浓度9%,pH7.0,加酶量8000U/g,温度55℃。

Study on Enzymatic Preparation Technology of Porcine Bone Protein Bioactive Peptides

In order to fully excavate bone protein resources and develop the high added value bone protein deep processed product with health care function,this experiment adopts porcine bone as raw materials and porcine bone protein as research object,and defining the optimum condition of extraction porcine bone protein by steaming as follows:temperature 121℃,pressure 0.1MPa,time 4h;and defining the optimum precondition of hydrolysis bone protein as follows:emperature 121℃,pressure 0.1MPa,time 30min.This experiment adopts 3 food grade endo proteases named trypsin, papain and neutrase AS1.398 to hydrolysis porcine bone protein on this basis by degree of hydrolysis as the evaluation index,and papain has been screened out as the greatest protease to hydrolysis, and the content of bioactive peptide in papain-derived hydrolysates is relatively high.This experiment adopts the single factor experiment method to obtain the optimum hydrolysis condition as follows:Time 5h,concentration of substrate 9%,pH7.0,papain added 8000U/g,temperature 55℃.