摘要
用木瓜蛋白酶、中性蛋白酶和菠萝蛋白酶对肉鸡骨进行酶解,得出最优酶为木瓜蛋白酶。然后以木瓜蛋白酶作水解酶,考察了原料预处理方法、酶用量、料液比、酶解温度及时间对水解度的影响,并采用正交实验对酶解条件进行了优化。结果表明:原料经121℃高压蒸煮15min,酶用量2.5%(w/w,以蛋白质含量计),料液比约0.71(5∶7,w/v),酶解温度57℃,酶解时间7h,样品的水解度可达12.16%。在此水解液中加入1.0%(w/v)的活性炭脱色脱臭,于60℃真空干燥后可得到黄色固体蛋白质水解物。
papain, neutrase and bromelain were used to hydrolyze protein from the bone of chicken, respectively. The results showed that papain was used to consider the effects of pretreatment of raw material, enzyme concentration, substrate concentration, temperature and time on the degree of hydrolysis （DH）. And orthogonal experiment was applied to optimize the extraction conditions. The results showed that 12.16% DH could be obtained when the levels were 2.5 % （w/w, based on the protein content）, 5：7 （w/v）,57℃ and 7h, respectively, after the raw material was heated at 121℃ for 15 min. Then the yellow hydrolyzate was gained by vacuum desiccate on 60℃, while the hydrolyzed solution decolored and deodorized with active carbon.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期161-164,共4页
Science and Technology of Food Industry
