采用酶解?膜分离集成工艺制备分子量范围可控的胶原蛋白多肽，研究反应过程中酶种类、截留分子量和过滤体积等因素对酶解?膜分离集成工艺的影响. 结果表明，用截留分子量为3 kDa的超滤膜处理的透过液分子量主要分布在4.0, 1.6和0.6 kDa，比例分别为13.7%, 34.8%和51.4%；用截留分子量为8 kDa的超滤膜处理的透过液分子量主要分布在8.3, 4.0, 1.6和0.6 kDa，比例分别为14.5%, 22.7%, 37.7%和25.1%；酶解?膜分离集成工艺蛋白转化速率比酶解过程提高15%，表明酶解?膜分离集成可以加快大分子蛋白转化率，并使酶解产物分子量均一可控.
Collagen peptides with controllable molecular weight range were prepared by using enzymatic hydrolysis coupled with membrane separation. The effects of enzyme type, molecular weight and volume of filtration on the enzymolysis?membrane separation process was investigated. The results showed that the molecular weight of the permeated liquid treated with 3 kDa ultrafiltration membrane was mainly distributed in 4.0, 1.6 and 0.6 kDa, share ratio were 13.7%, 34.8% and 51.4%. The molecular weight of the permeated liquid treated with 8 kDa ultrafiltration membrane was mainly distributed in 8.3, 4.0, 1.6 and 0.6 kDa, share ratio were 14.5%, 22.7%, 37.7% and 25.1%. It was found that the protein conversion rate was increased by 15% compared with the traditional enzymatic hydrolysis process, thus, enzymatic degradation coupled membrane separation is possible strategy for preparation of uniform molecular weight collagen peptide.
[1]梁飞, 左红梅.胶原蛋白肽的性质、应用及发展前景[J].明胶科学与技术，2014, 34(3): 110-115.
[2]Bailey A. Collagen Nature's Framework in the Medical，Food and Leather Industry [J]. J Soc Leather Tech Chem, 1992, 76(4):111-127.
[3]曾丽, 李丽, 王加斌, 等. 水产胶原蛋白肽功能活性及其制备工艺研究进展[J]. 浙江海洋学院学报, 2013, 32(2):164-168.
[4]Iwai K, Hasegawa T, Taguchi Y, et al. Identification of Food-derived Peptides in Human Blood after Oralingetion of Gelatin Hydrolysates[J]. Agric Food Chem, 2005, 54(15): 6531–6536.
[5]Ngo D, Qian Z, Ryu B, et al. In Vitro Antioxidant Activity of a Peptide Isolated from Nile Tilapia (Oreochromis niloticus) Scale Gelatin in Free Radical-mediated Oxidative Systems [J]. Funct Foods, 2010, 2(2): 107-117.
[6]Jeonn Y J, Byun H Gan，Kim S K. Improvement of Functional Properties of Cod Frame Protein Hydrolysates using Ultrafiltration Membranes [J]. Process Biochem, 1999, 35(5):471-478.
[7]杨婷婷, 胡建恩. 水产胶原蛋白及其生物活性肽的研究和应用[J]. 精细与专用化学品，2011，19（5）：5-9.
[8]刘振锋, 戴圣佳, 吕卫金, 等. 双酶分步水解制备鱿鱼皮胶原蛋白肽的工艺条件优化[J]. 食品科技，2015, 40 (03): 27-30.
[9]钱曼, 武贤壮, 邱承光等.热力法和酶解法提取鱼鳞胶原蛋白的工艺及性质研究田[J].食品工业科技，2007 , 28(10):70-72.
[10]刘艳, 刘章武, 唐睛苗等.酶解淡水鱼鳞制备水解胶原蛋白的研究[J].武汉工业学院学报，2009,28(2):11-17
[11]刘尊英, 李八方, 曾名勇等. 鳕鱼皮胶原蛋白胰蛋白酶控制水解动力学模型[J]. 食品开添发加与剂机械, 2008, 33(2):75-77.
[12]张楠, 陈凯华, 冷云等. 金枪鱼皮胶原蛋白肽分离纯化工艺的研究[J].食品与机械，2014,30(5)：206-210.
[13]赵玲, 李亚, 刘淇等.鳕鱼骨胶原蛋白肽的抗氧化活性[J]. 食品与生物技术学报,2013,32(4):425-429.
[14]马华威, 杨会城, 付万东. 鮟鱇鱼皮胶原蛋白肽的抗氧化活性[J].中国粮油学报, 2014, 35(9): 80-84.
[15]齐崴，何志敏，何明霞.酶解反应与膜分离集成连续制备酪蛋白磷酸肽[J].化学工程,2006,34(4):44-46
[16]李文, 马海乐, 王金斌. 酶解反应与膜分离集成连续制备紫菜降血压肽[J].食品科技，2008,10(05):75-78
[17]朱玉冰, 曹慧, 徐斐, 等. 猪皮胶原酶解产物的制备及其热滞活性的研究[J].食品与发酵工业，2014, 2(17):10-15
