SCM Division, ASK COMPANY, Suseong, Daegu 42176, Republic of Korea.
Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Republic of Korea.
J Microbiol Biotechnol. 2023 May 28;33(5):656-661. doi: 10.4014/jmb.2212.12047. Epub 2023 Jan 19.
The aims of this study were to optimize the preparation of low-molecular-weight collagen using a proteolytic enzyme (alcalase) derived from the feet of Korean native chickens, and to characterize the process of collagen hydrolysis. Foreign bodies from chicken feet were removed using ultrasonication at 28 kHz with 1.36 kW for more than 25 min. The hydrolytic pattern and molecular weight distribution of enzyme-treated collagen from chicken feet were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high-performance liquid chromatography, respectively. Ideally, chicken feet should be treated at 100°C for 8 h to obtain a high collagen content using hot water extraction. The collagen content of the chicken foot extract was 13.9 g/100 g, and the proportion of low-molecular-weight collagen increased with increasing proteolytic enzyme concentration and reaction time. When treated with 1% alcalase, the average molecular weight of collagen decreased rapidly to 4,929 Da within 5 h and thereafter decreased at a slower rate, reaching 4,916 Da after 7 h. Size exclusion chromatography revealed that low-molecular-weight collagen peptides of approximately 1,000-5,000 Da were obtained after hydrolysis with 1% alcalase for 1 h.
本研究的目的是利用源自韩国土鸡脚的蛋白酶（碱性蛋白酶）优化低分子量胶原蛋白的制备，并对胶原蛋白水解过程进行表征。使用 28 kHz、1.36 kW 的超声波处理超过 25 分钟，去除鸡脚中的异物。分别使用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和高效液相色谱分析酶处理鸡脚胶原的水解模式和分子量分布。理想情况下，鸡脚应在 100°C 下加热 8 小时，以通过热水提取获得高胶原蛋白含量。鸡脚提取物中的胶原蛋白含量为 13.9 g/100 g，随着蛋白酶浓度和反应时间的增加，低分子量胶原蛋白的比例增加。用 1%碱性蛋白酶处理时，胶原蛋白的平均分子量在 5 小时内迅速降至 4929 Da，此后下降速度较慢，7 小时后降至 4916 Da。排阻色谱显示，用 1%碱性蛋白酶水解 1 小时后，可得到约 1000-5000 Da 的低分子量胶原蛋白肽。
