食品科学2024，Vol.45Issue(9)：66-74,9.DOI:10.7506/spkx1002-6630-20230624-179
脯氨酰内肽酶水解不同来源畜禽骨胶原蛋白的特性分析
Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry
摘要
Abstract
In order to investigate the application potential of prolyl endopeptidase(PEP)in the enzymatic preparation of bone collagen peptides,the amino acid sequence characteristics of bovine bone collagen(BBC),porcine bone collagen(PBC)and chicken bone collagen(CBC)were comparatively analyzed,and their potential enzymatic cleavage sites and theoretical hydrolysis degrees were predicted.Collagen hydrolyzed by PEP at 55 ℃ and pH 8.0 was characterized by hydrolysis degree,molecular mass distributionand scanning electron microscopy(SEM).Infrared spectroscopy,X-ray diffraction(XRD)and circular dichroism(CD)spectroscopy were used to explore the structural changes of collagen during enzymatic digestion.The results showed that PEP could hydrolyze the three collagens.The hydrolysis degree of PBC was the highest(51.35％),followed by those of BBC(22.81％)and CBC(29.81％).The molecular masses of the three collagen hydrolysates were mostly distributed below 500 Da.Spectroscopic analysis showed that PEP destroyed the triple helix structure of collagen,and then degraded it.Therefore,PEP can efficiently enzymatically hydrolyze collagen into small molecule peptides,which provides a basis for the enzymatic preparation of functional collagen-derived peptides.关键词
脯氨酰内肽酶/骨胶原蛋白/酶解/高值化利用Key words
prolyl endopeptidase/collagen/enzymatic hydrolysis/high-value utilization分类
轻工业引用本文复制引用
周娇娇,郭玉杰,齐立伟,张鸿儒,李娟,张春晖..脯氨酰内肽酶水解不同来源畜禽骨胶原蛋白的特性分析[J].食品科学,2024,45(9):66-74,9.基金项目
国家自然科学基金青年科学基金项目(32101883) （32101883）
国家农业科技创新工程项目(CAAS-ASTIP-2023-IFST) （CAAS-ASTIP-2023-IFST）
