摘要
研究了用胰酶、木瓜蛋白酶和胃蛋白酶从猪皮中提取胶原蛋白。研究发现,猪皮的蛋白质含量约为24.59%,羟脯氨酸含量为2.3%。猪皮经酶解处理后,即得到胶原蛋白粗提取液,粗提液再经过透析、浓缩,最后进行冷冻干燥,可得到纯度较高的胶原蛋白制品。研究结果显示:三种酶处理猪皮,其中以胰酶提取物得率最高,但结构破坏较严重,用胃蛋白酶提取的胶原蛋白制品的结构最完整,色泽最为洁白,但得率最低。
This paper has studied the extraction of collagen from porcine skin by trypsin, papain and pepsin. There have been found to contain 24.59% protein, and 2.3% hydroxyproline, respectively of porcine skin. Collagen from porcine skin was extracted by three kinds of enzymes. After extraction it was purified further by dialyzing, condensing and lyopbilizing. The results showed： Among the collagens extracted by three kinds of enzymes, the extraction rate of trypsin is the highest, but the structure of collagen is severely destroyed, while the structure of collagen by papain is the best, and also the whiteness was the highest among the collagens extracted, but the extraction rate is the lowest.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期201-204,共4页
Food Science
基金
上海市科委科研项目(03JG05001)
关键词
胶原蛋白
酶解
羟脯氨酸
提取
collagen
enzymatic hydrolysis
hydroxyproline
extraction
