Optimization of the preparation for the collagen peptides from jellyfish by enzymatic hydrolysis

Taking jellyfish processing residues as raw material, reducing power (RP) and degree of hydrolysis (DH) as indicators,the optimal digestion temperature,digestion time,pH,solid-liquid ratio,enzyme amount were analysed by response surface method according to the degree of hydrolysis of collagen.Then comparing with composite enzyme hydrolysis process,the optimum preparation technology of collagen was analysed.The result showed that temperature of 44℃,pH8.5,solid-liquid ratio of 0.50 g/mL, protease addition of 3.0%, extraction time of 4 h and temperature of 44℃, pH7.5, solid-liquid ratio of 0.56 g/mL,protease addition of 4.0%,extraction time of 4 h were determined as the optimal proteolysis conditions to prepare antioxidant peptides from jellyfish using trypsin and flavourzyme,respectively.The effects of multiple enzymes on DH and RP of the collagen peptide were further investigated.Sequential treatment of trypsin and flavourzyme under their optimal conditions on collagen led to peptide products with the highest values of DH(71.56%±0.0076%) and RP(0.341±0.0101).