摘要
为了进行猪骨肉的综合利用,本实验以猪骨为原料,研究木瓜蛋白酶、中性蛋白酶和胰蛋白酶的水解效果以及最适蛋白酶的酶解温度、pH、酶用量、料液比和酶解时间对骨肉蛋白水解度和总氮回收率的影响。结果表明:胰蛋白酶为最佳骨肉水解酶,胰蛋白酶水解猪骨的最佳工艺参数为:酶解时间为5h、酶解温度60℃、pH8、酶用量5000U/g原料、料液比为1:5。
Enzymolysis effects of papain, neutral protease and trypsin on pork femur bone were. compared, and effects of enzyme concentration, substrate concentration, enzymatic hydrolysis temperature, time and pH on the degree of hydrolysis （DH） and total nitrogen recovery for the optimal protease were also discussed. The results showed that trypsin is the optimal protease to hydrolyze pork femur bone, and its best hydrolysis parameters are time 5 h, temperature 60 ℃, pH 8, enzyme concentration 5000 U/g raw material and substrate concentration 1：5.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期281-284,共4页
Food Science
关键词
骨肉
胰蛋白酶
酶解
pork femur bone
trypsin
enzymatic hydrolysis
