摘要
[目的]研究碱性蛋白酶降解骨胶原的工艺条件,探索其应用于骨料制备明胶的可行性。[方法]采用碱性蛋白酶降解骨胶原制备食品明胶,通过正交试验L(934)得出酶解制备食品明胶的最佳工艺参数。[结果]结果表明:最佳工艺参数为20万U/g碱性蛋白酶用量为干骨质量的0.005%,酶解温度60℃,酶解pH值为8,酶解时间5h,升温灭酶,提胶一次2h;获得食品明胶指标值分别为:得胶率20.0%,黏度3.1mPa·s,冻力193Bloomg。[结论]该研究为获得品质和产量俱佳的食品明胶提供了试验依据。
[Objective] Technical conditions of alkaline protease hydrolyzing bone collagen were studied. And its application feasibility in preparing food-grade gelatin was discussed, [Method] The food-grade gelatin was prepared from alkaline protease hydrolyzing bone collagen. The optimum preparation conditions were investigated by using orthogonal design L9 （34）. [Result] Result showed that the optimum enzymatic hydrolysis conditions were 60℃ water-heating, pH8, 0.005% （dry-bone mass ration） enzyme concentration and 5 h reaction time. During hoisting temperature to terminate the enzymatic reaction, gelatin was extracted by hot water in 2 hours, The yield of the food-grade gelatin was 20.0 %, Gelatin had viscosity of 3.1 mPa · s and gel strength of 193 Bloomg. [Conclusion] Experimentalbasis for obtainingfood-grade gelatin with high quality and output were provided.
出处
《安徽农业科学》
CAS
北大核心
2007年第20期6235-6235,6239,共2页
Journal of Anhui Agricultural Sciences
关键词
碱性蛋白酶
骨胶原
食品明胶
工艺
Alkaline protease
Bone collagen
Food-grade gelatin
Technology
