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| Study on Enzymatic Preparation Technology of Porcine Bone Protein Bioactive Peptides |
| Sun Qian;Wang Zheng-zheng;Luo Yong-kang;Liu Chang-rong;Bai Tao |
| 1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 10083,China; 2.Beijing Shunxin Agricultural Company Limited,Beijing 101300,China |
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Abstract In order to fully excavate bone protein resources and develop the high added value bone protein deep processed product with health care function,this experiment adopts porcine bone as raw materials and porcine bone protein as research object,and defining the optimum condition of extraction porcine bone protein by steaming as follows:temperature 121℃,pressure 0.1MPa,time 4h;and defining the optimum precondition of hydrolysis bone protein as follows:emperature 121℃,pressure 0.1MPa,time 30min.This experiment adopts 3 food grade endo proteases named trypsin, papain and neutrase AS1.398 to hydrolysis porcine bone protein on this basis by degree of hydrolysis as the evaluation index,and papain has been screened out as the greatest protease to hydrolysis, and the content of bioactive peptide in papain-derived hydrolysates is relatively high.This experiment adopts the single factor experiment method to obtain the optimum hydrolysis condition as follows:Time 5h,concentration of substrate 9%,pH7.0,papain added 8000U/g,temperature 55℃.
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2008, Vol. 22 
