用微生物胶原蛋白酶对鱼鳞胶原蛋白进行酶解制备胶原多肽。采用正交试验优化提取工艺,优化的工艺参数为:40℃、6h和pH=7.5。SDS-PAGE结果显示,所制得的多肽分子质量主要分布在20.0 ku以下,表明胶原蛋白酶对胶原蛋白产生了明显的降解作用。对鱼鳞胶原多肽的性质进行分析,其外观为浅咖啡色,略有腥味,pI约为4.7,微生物学指标符合特级全脂乳粉标准。该鱼鳞多肽的自由基清除能力(S.A.)为15.89%,对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度分别为1.0 mg/mL和0.5 mg/mL。表明鲢鱼鳞胶原多肽在食品添加剂方面有一定的应用潜力。

Scale collagen polypeptide was prepared from Silver carp by microbial collagenase.The optimized digestion process by orthogonal test method was 40℃,6h and at pH7.5.SDS-PAGE showed the relative molecular weight of collagen polypeptide was mainly under 20.0 ku which was notably smaller than that untreated with collagenase hydrolyzation.The isoelectric point of as-prepared polypeptide was about pH 4.7,with a color of faint brown and fishy smell,which met the quality standard of the accredited full-cream milk powder.The scavenging activity(S.A.) of collagen polypeptide on free radicals was 15.89%,and its minimum inhibitory concentration(MIC) values for Staphylococcus aureus and Escherichia coli were 1.0mg/mL and 0.5 mg/mL,respectively.As indicated above,the collagen polypeptide was potentially a food additive in industry.