Food and Fermentation Industries >

2014 , Vol. 40 >Issue 02: 10 - 15

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.017

Food and Fermentation Industries

Studies on the preparation and thermal hysteresisacti-vity of enzymatic hydrolysate from pigskin collagen

  • ZHU Yu-bing ,
  • CAO Hui ,
  • XU Fei ,
  • YU Jin-song
Expand

Online published: 2014-02-25

Fold

Abstract

In this paper,response surface experiments were conducted to optimize the preparation of enzymatic hydrolysate of pigskin collagen using thermal hysteresis activity( THA) as response value based on the results of single factor experiments. The results showed that the choice of hold temperature was critical for effective measure of THA,a maximum THA of 3. 76 ℃ can be obtained with the degree of hydrolysis( DH) 9 %,pH of 7. 8,enzymatic hydrolysate concentration of 20. 75 mg / mL,hold temperature of 1. 2 ℃.

Key words： collagen enzymatic hydrolysate; thermal hysteresis activity; degree of hydrolysis; differential scanning calorimetry; response surface methodology; Alcalase

Cite this article

ZHU Yu-bing , CAO Hui , XU Fei , YU Jin-song . Studies on the preparation and thermal hysteresisacti-vity of enzymatic hydrolysate from pigskin collagen[J]. Food and Fermentation Industries, 2014 , 40(02) : 10 -15 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.017

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.