摘要
骨素抽提酶是专门为骨素蛋白分解利用而研发的复合酶制剂，可以将畜禽骨骼中的胶原、骨胶原及软骨素（酸性黏多糖）分解成小分子肽和氨基酸，DH％可达到60％～70％，提高了水解液中主要的风味特征氨基酸含量，如Glu0．197％、G1y0.107％、Cys0．238％、Argl．556％，Asp0.124％，总氨基酸含量比传统的骨素抽提法提高了118．3％。具有水解彻底，香气更加浓郁，口感更加鲜美醇厚的特点。本文研究了骨素抽提酶在肉类综合利用骨类中的应用，得出了较优的生产工艺条件为：底物浓度为25％，加酶量0．2％，pH8．0，水解温度为50℃，水解时间为4h。
Bone Stocks Extract Enzyme is an important compound enzyme for hydrolyzing bone protein. It can hydrolyze collagen and chondroitin （acidic mucopolysaccharide） to peptide and amino acid in animal bones. DH% can reach 60%-70%. The enzyme can improve the content of characteristic amimo acid in digest, such as Glu 0. 197%, Gly 0. 107%, Cys 0. 238%. Asp 0. 124%. Comparing with the traditional method, there axe many advantages including hydrolyzing entirely, flavor enhancing etc. The essay studied the application of Bone Stocks Extract Enzyme in bones processing. The optimum condition is substrate concentration： 25%, enzyme recruitment： 0. 2%, pH. 8.0, hydrolyzing temperature： 50℃, reaction time. 4 hours
出处
《中国食品添加剂》
CAS
2007年第G00期266-269,共4页
China Food Additives
关键词
肉类加工
骨素抽提酶
酶解
猪骨素
meat processing
Bone Stocks Extract Enzyme
hydrolyze
Bone Stocks of pig
