CAJ | 학술논문

鱼骨中胶原蛋白含量丰富，本研究采用碱性蛋白酶和风味蛋白酶对鲴鱼骨进行分步酶解制备骨胶原多肽。通过单因素和正交优化实验，确定碱性蛋白酶水解鲴鱼骨胶原蛋白的最佳工艺条件为：料液比（w／v）4：50，酶解温度45％，加酶量4％，pH值8，酶解时间3h，在此条件下，水解度达到39．49％。风味蛋白酶分步酶解的最佳工艺条件为酶解温度50％，加酶量4％，pH值7．5，酶解时间3h，在此条件下，水解度达到47．2％，水解产物的风味在一定程度上也得到了改善。
어골중효원단백함량봉부，본연구채용감성단백매화풍미단백매대고어골진행분보매해제비골효원다태。통과단인소화정교우화실험，학정감성단백매수해고어골효원단백적최가공예조건위：료액비（w／v）4：50，매해온도45％，가매량4％，pH치8，매해시간3h，재차조건하，수해도체도39．49％。풍미단백매분보매해적최가공예조건위매해온도50％，가매량4％，pH치7．5，매해시간3h，재차조건하，수해도체도47．2％，수해산물적풍미재일정정도상야득도료개선。
Fish bone is naturally rich in collagen. Collagen polypeptide from bone of bullhead catfishes was prepared by compound - enzyme stepwise hydrolysis of alcalase and flavourzyme in this research. Single -factor and orthogonal experiments showed the optimal hydrolytic conditions of alcalase were： material - liquid ratio （w/v） 4：50, reaction temperature 45℃, enzyme/substrate 4%, pH ：： 8 and reaction time 3h. The degree of hydrolysis （DH） under these conditions could reach 39.49%. The optimal stepwise hydrolysis conditions of flavourzyme were： reaction temperature 50℃, enzyme/substrate 4%, pH = 7.5 and reaction time 3h. Under above conditions, the DH was 47.2% and the flavor of hydrolysate was improved. Key words bone of bullhead catfishes; collagen; polypeptide; stepwise hydrolysis; degree of hydrolysis （DH）