| 摘要: |
| 以蛋白质水解度为评价指标,辅以固形物溶出率,比较了中性蛋白酶、菠萝蛋白酶和木瓜蛋白酶对牦牛骨蛋白的水解效果,研究了酶用量、料液比(底物浓度)、酶解时间对水解度的影响,采用正交试验对酶解条件进行了优化.结果显示,木瓜蛋白酶是牦牛骨蛋白水解的适宜催化剂.在一定条件下,样品水解度随酶用量和酶解时间的增加而增大,底物浓度过低或过高均不利于原料中蛋白质的酶解.木瓜蛋白酶水解牦牛骨蛋白最佳条件为:酶解温度60℃,酶解时间8 h,酶用量3500 U/g蛋白质,料液比1∶25(g∶ml). |
| 关键词: 牦牛骨 蛋白 木瓜蛋白酶 酶解 |
| DOI： |
| 分类号:Q814 |
| 基金项目: |
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| Enzymatic Hydrolysis of Yak Bone Protein by Papain |
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| Abstract: |
| The effects of neutral protease,bromelin and papain on the hydrolysis of yak bone were compared.The influences of enzyme concentration,substrate concentration and extraction time on the degree of hydrolysis(DH) were also studied.Moreover,the extraction conditions were optimized by orthogonal experiment.The result showed that papain was a suitable catalyst for the bone hydrolysis.DH values increased with increasing enzyme concentration and time while too much or too little amount of substrate was unfavorable to the bone protein hydrolysis.The optimized conditions were: the raw material:water of1:25(g:mL),3500 U/g protein papain,hydrolyzed at 60℃ for 8 hours. |
| Key words: yak rib protein papain enzymatic hydrolysis |
