摘要
以鸡骨为原料,经风味蛋白酶、木瓜蛋白酶和中性蛋白酶酶解制备鸡骨泥酶解液。采用响应面分析法,通过考察酶解温度、pH和组合酶的配比对可溶性氮含量的影响来优化酶解工艺。结果表明,优化工艺条件为:酶解温度56℃,pH 6.2,风味酶、木瓜蛋白酶和中性蛋白酶配比为3.2:1:1。脂肪酸分析表明,酶解产物中不饱和脂肪酸质量分数约35%。
Chicken - mashed bone was used as experimental material and was hydrolyzed simultaneously by flavourzyme, papain and neutrase. The temperature, pH and the ratio of flavourzyme, papain and neutrase significantly influenced on the content of soluble nitrogen and optimized according to the response surface methodology. The optimal conditions were the temperature of 56~C, pH of 6.2 and the ratio of flavourzyme, papain and neutrase of 3.2 ： 1 ： 1. The analysis of fatty acid from hydrolyzed production showed that the content of unsaturated fatty acids was about 35%.
出处
《氨基酸和生物资源》
CAS
2010年第1期71-74,共4页
Amino Acids & Biotic Resources
关键词
鸡骨泥
酶解
响应面分析
脂肪酸
chicken- mashed done
enzymolysis
response surface methodology
fatty acid
