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| Enzymatic Preparation and Decolorization of Pork Bone Collagen Polypeptides |
| CHENG Xiao-yu；PAN Xiao-qian；QU Chao；ZHANG Shun-liang；CHEN Wen-hua |
| China Meat Research Center, Beijing 100068, China |
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Abstract Pork bone collagen polypeptides were prepared by the enzymatic hydrolysis of pork bone collagen. The effects of single and combined enzymes on the degree of hydrolysis and color of collagen hydrolysate were investigated. The best hydrolysis results were obtained when pork bone collagen was hydrolyzed sequentially with flavourzyme for 4 h and papain for 2 h. Further studies were conducted to optimize conditions for the decolorization of the resulting hydrolysate based on decolorization rate and peptide loss rate. Adsorption with 4%activated carbon for 1.5 h provided optimal decolorization results:the decolorization rate was up to 73.29%and the peptide loss rate was as low as 11.97%.
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2012, Vol. 26 
