Abstract：With initial hydrolysis product of bone collagen as the research object and the degree of hydrolysis as the determining index, the course of the depth-hydrolysis was detected by the formol titration method. Enzymatic hydrolysis conditions of neutral protease and flavor protease were determined by analyzing the effects on the degree of hydrolysis. Orthogonal experimental results showed that the optimum conditions were as follows: material ratio of 1:750, initiative pH value of 6.5, hydrolysis 3h by neutral protease and then hydrolysis 2h by flavor protease. The degree of hydrolysis can attain 63.6% under these conditions.
胡君景；刘景圣；张大力；蔡丹；郑明珠. 复合酶分步酶解法提取牛骨胶原蛋白工艺的研究[J]. 肉类研究, 2010, 24(1): 34-36.
HU Junjing;LIU Jingsheng;ZHANG Dali;CAI Dan;ZHENG Mingzhu. Process of Extracting Collagen from Bone by Compund-enzyme Stepping Hydrolysis. Meat Research, 2010, 24(1): 34-36.
2010, Vol. 24 
