【摘要】 为探讨鱿鱼软骨中硫酸软骨素的酶解制备工艺,通过单因素试验,对影响木瓜蛋白酶酶解的几个关键因素进行了考察。在此基础上,采用正交试验设计进一步优化,获得最佳酶解工艺条件为:酶添加量2%、pH 6.5、酶解温度60℃、酶解时间5h。在此条件下,鱿鱼软骨中硫酸软骨素的蛋白质含量为4.97%,硫酸软骨素含量为70.11%。更多还原

【Abstract】 Factors affecting the enzymatic hydrolysis with papain in the preparation of chondroitin sulfate from squid cartilage was studied using single factor tests.Subsequently,optimization for the process was carried out with an orthogonal combination design experiment.It was concluded that adding 2% addition of papain to the substrats pH6.5and 60℃for 5hcould yield 4.97% protein and 70.11% chondroitin sulfatefrom the squid cartilage.更多还原