期刊文献+

酶法制取比目鱼皮胶原蛋白寡肽 被引量:17

ENZYMATIC PRODUCTION OF FLATFISH SKIN COLLAGEN OLIGOPEPTIDE
下载PDF
导出
摘要 选用比目鱼皮作为一种新型的胶原蛋白资源,首先对其进行预处理,然后用2709碱性蛋白酶水解。利用单因素试验和响应面分析优化2709碱性蛋白酶水解比目鱼皮的最佳工艺条件为:pH10;底物质量浓度70g/L;温度55℃;加酶量4%;水解2h;最大水解度为22.36%。然后对水解产物进行后处理,得到了一套完整的生产鱼皮胶原蛋白寡肽的工艺。用飞行时间质谱仪测定所得水解产物的分子质量分布范围,结果表明其分子质量主要集中在0.6kDa~1.8kDa之间。 Flatfish (Paralichthys olivaceus ) skin is used as a new kind of collagen resource, firstly retreat the raw material, then 2709 alkaline protease was used to hydrolyze. The single factor experiment and Response Surface Methodology were used to optimize the technical parameters, the optimal technical parameters were obtained as following: pH 10, concentration of substrate 70 g/L, ration of 2709 alkaline protease 4 %, temperature 55 ℃, and the maximum hydrolysis degree was 22.36 %.Then the hydrolysates was treated, we gained a suit of whole technics to produce fishskin collagen oligopeptide. MALDI-TOF-MS was used to determine the molecular weight distribution of hydrolysates, the results indicated that the molecular weight of the majority was between 0.6 kD and 1.8 kD.
作者 韩凤杰 赵征
出处 《食品研究与开发》 CAS 北大核心 2006年第8期104-107,共4页 Food Research and Development
关键词 比目鱼皮 胶原蛋白 蛋白酶 水解 寡肽 Flatfish(Paralichthys olivaceus ) skin collagen protease hydrolysis oligopeptide
  • 相关文献

参考文献11

  • 1鸿巢章二 桥本周久.水产利用化学[M].北京:中国农业出版社出版,1994.334-339.
  • 2傅燕凤,沈月新.浅谈鱼皮胶原蛋白的利用[J].食品研究与开发,2004,25(2):16-18. 被引量:55
  • 3胡胜,李志强,陈敏.皮胶原蛋白的酶法提取及在高附加值领域的应用[J].皮革科学与工程,2002,12(5):38-43. 被引量:39
  • 4朱铁成.胶原蛋白在系列化妆品中的应用[J].北京日化,2000(4):18-21. 被引量:5
  • 5李彦春,程宝箴,靳立强.胶原蛋白的应用[J].皮革化工,2002,19(3):10-14. 被引量:41
  • 6Hee-Guk Byun,Se-Kwon Kim.Purification and characterization of angiotensin converting enzyme(ACE) inhibitory peptides from Alaska Pollack (Theragrachalcogramma)skin[J].Process Biochemistry,2001,(36):1155~1162.
  • 7大连轻工学院,华南理工大学,等.食品分析[M].北京:中国轻工业出版社,1996:75~234.
  • 8张树政.酶制剂工业[M].科学出版社,1998..
  • 9Shimizu,et al.Fish collagen and method of producing same.United States Patent:6,271,350.August 7,2001.
  • 10Adler-Nissen J.Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid[J].J Agric Food Chem,1999,27:1256~1262.

二级参考文献37

共引文献240

同被引文献194

引证文献17

二级引证文献191

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部