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| 碱性蛋白酶降解骨胶原制备食品明胶工艺 | |
| 引用本文： | 吕坪,魏立新,杜玉枝,王安柱,李国庆.碱性蛋白酶降解骨胶原制备食品明胶工艺[J].安徽农业科学,2007,35(20):6235-6235,6239. |
| 作者姓名： | 吕坪 魏立新 杜玉枝 王安柱 李国庆 |
| 作者单位： | 1. 中国科学院西北高原生物研究所,青海西宁,810008;中国科学院研究生院,北京,100049 2. 中国科学院西北高原生物研究所,青海西宁,810008 3. 青海明胶股份有限公司,青海西宁,810015 |
| 摘 要： | 目的]研究碱性蛋白酶降解骨胶原的工艺条件,探索其应用于骨料制备明胶的可行性。方法]采用碱性蛋白酶降解骨胶原制备食品明胶,通过正交试验L(934)得出酶解制备食品明胶的最佳工艺参数。结果]结果表明:最佳工艺参数为20万U/g碱性蛋白酶用量为干骨质量的0.005%,酶解温度60℃,酶解pH值为8,酶解时间5h,升温灭酶,提胶一次2h;获得食品明胶指标值分别为:得胶率20.0%,黏度3.1mPa·s,冻力193Bloomg。结论]该研究为获得品质和产量俱佳的食品明胶提供了试验依据。 |
| 关 键 词： | 碱性蛋白酶 骨胶原 食品明胶 工艺 |
| 文章编号： | 0517-6611（2007）20-06235-01 |
| 修稿时间： | 2007-03-29 |
Technology of Preparing Food-grade Gelatin by Alkaline Protease Hydrolyzing Bone Collagen |
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| LV Ping et al.Technology of Preparing Food-grade Gelatin by Alkaline Protease Hydrolyzing Bone Collagen[J].Journal of Anhui Agricultural Sciences,2007,35(20):6235-6235,6239. | |
| Authors: | LV Ping |
| Institution: | Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai 810015 |
| Abstract: | Objective Technical conditions of alkaline protease hydrolyzing bone collagen were studied.And its application feasibility in preparing food-grade gelatin was discussed.Method The food-grade gelatin was prepared from alkaline protease hydrolyzing bone collagen.The optimum preparation conditions were investigated by using orthogonal design L9(34).Result Result showed that the optimum enzymatic hydrolysis conditions were 60℃ water-heating,pH8,0.005%(dry-bone mass ration) enzyme concentration and 5 h reaction time.During hoisting temperature to terminate the enzymatic reaction,gelatin was extracted by hot water in 2 hours.The yield of the food-grade gelatin was 20.0 %.Gelatin had viscosity of 3.1 mPa·s and gel strength of 193 Bloom g.Conclusion Experimental basis for obtaining food-grade gelatin with high quality and output were provided. |
| Keywords: | Alkaline protease Bone collagen Food-grade gelatin TechnologyTechnology of Preparing Food-grade G |
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