Preparation of collagen polypeptide from sheep bone by the flavor protease

Using flavourzyme enzyme solution of sheep bone meal,and the hydrolysis index correlation analysis.Results of correlation analysis indicated that 4 indicators were significantly correlated with each other. The correlation with the indicator of degree of hydrolysis was obtaining rate of short peptides( 0.926) > polypeptides amount( 0.805) > amino acid nitrogen( 0.680). So in using response surface optimization of sheep bone enzymolysis,DH or the obtaining rate of short peptides were the first indicators to select.It was concluded that the optimal hydrolysis conditions,ratio of material to liquid was 3∶ 25( W/ V),hydrolysis temperature for 55 ℃,hydrolysis time was 315 min,added enzyme quantity was 3.48%( E / s),p H7.5.This condition hydrolysis degree of 20.38%,the relative error was less than the predicted value( 20.72%),and the optimized parameters obtained by the response surface method were accurate and reliable,which had practical value.