Study On The Enzymic Hydrolysis And Antioxidant Capacity Of The Porcine Ossein

Porcine ossein are very important byproduct of pork processing industry which account for 15% of the carcass. Porcine ossein are rich in kinds of protein, Fat, phospholipids, phosphoprotein, which could promote the growth of cranial nerves and brain increases. The bones contains 11%-15% of proteins, and the proteins are rich in amino acids, besides, there are some kind of structure proteins named collagen protein, which is like a fibrous form and is the most abundant protein lying in animal, and accounts for 25%-30% of total protein in animals. Bone protein's hydrolysis product gets the power of antioxidation. We can apply the collagen protein efficiently by enzymolysis. The collagen protein will be hydrolyzed to be peptides and amino acids so that they could be convenient to digestion and absorption by human body and play there unique nutritional efficacy.In our research, we used four different proteases:alkaline proteinase, Caroid, animal protease, flavourzyme and various conditions to enzymolysis pig osseins. And studied the antioxidation of purified product of Caroid. Our object is to delay the oxidation of processed foods, and promote their quality and nutrition. The conclusion as follows:(1) Use Caroid to hydrolyze pig ossein, we find the influence of each factors were Enzyme> Time> Temperature> pH> Ratio.(2) Use alkaline proteinase to hydrolyze pig ossein, we find the influence of each factors were Enzyme>Temperature>Ratio>Time>pH.(3) Use flavourzyme to hydrolyze pig ossein, we find the influence of each factors were Temperature> Time> Enzyme> Ratio>pH.(4) Use animal protease to hydrolyze pig ossein, we find the influence of each factors were Enzyme>Time>Temperature>pH>Ratio. 1.2 The optimal conditions for enzymatic hy OD700(1) Use Caroid to hydrolyze pig ossein, we find the influence of each factors were Temperature> Ratio> pH> Enzyme> Time.(2) Use alkaline proteinase to hydrolyze pig ossein, we find the influence of each factors were Ratio>pH> Temperature> Time> Enzyme(3) Use flavourzyme to hydrolyze pig ossein, we find the influence of each factors were Ratio>Temperature>pH.>Enzyme>Time.(4) Use animal protease to hydrolyze pig ossein, we find the influence of each factors were Temperature>Rati>pH> Enzyme> TimeWe detected the deoxidization abilities of the different four enzymes by the optimum conditions, it is Caroid> flavourzyme> alkaline proteinase> animal protease, so we choosed Caroid hydrolysate to purify by the optimum conditions, then collect various peptide, determine and studied the diversity of their antioxidation ability, finally, we offered definite theory for the further exploitation, the conclusion as follows:The caroid hydrolysate of pig ossein could be eluted efficiently by the sample concentration of 0.50g/mL, at the speed of 0.50mL/min, detecting wavelength of 258nm, sampling volume of 1.50mL.We use Vc as the positive control in our research, and we judge the antioxidation of purified pig ossein peptides by detecting the deoxidization ability, free radical scavenging ability, scavenging superoxide anion and DPPH ability of the isolated and purified absorption peak by Column Chromatography.①Within the concentrations of 25.00～200.00μg/mL, the deoxidization ability was Vc>purified pig ossein peptides P3>purified pig ossein peptides P4.②In the research of scavenging ability of hydroxyl free radicals, superoxide anion and DPPH, we judge the ability by the fig of IC50(scavenging ratio for 50.00% of the sample) as Vc>purified pig ossein peptides P3>purified pig ossein peptides P4. ③we got the conclusion that the effect of temperature on the bonding structure of pig ossein peptides was not obvious, the PH was much more effective.