摘要
以新鲜乌鸡血为主要原料,研究了乌鸡血的酶解工艺条件,结果表明对乌鸡血进行间歇式超声破碎处理,其效果比机械破碎效果更好;通过比较AS1.398中性蛋白酶、胃蛋白酶、木瓜蛋白酶、碱性蛋白酶对乌鸡血酶解作用能力大小,选取AS1.398中性蛋白酶作为酶解用酶;同时在单因素和正交实验基础上,确定了AS1.398中性蛋白酶的酶解最佳工艺条件为:酶解液初始pH7.5,酶加量为8000U/g,酶解温度为45℃,底物浓度为8%,酶解时间6h。此条件下的水解度达到22.22%,血红素含量为0.62mg/mL。
Fresh black-bone chicken blood as the main raw material to study the enzymatic hydrolysis process conditions,the study showed that intermittent ultrasonic broken processing under the conditions had a better haemolytic effect than mechanical crushing.By comparing the hydrolysis ability of AS1.398 neutral protease, pepsin,papain,alkaline protease on black-bone chicken blood,AS1.398 neutral protease was selected for enzymatic hydrolysis; then on the basis of single factor and orthogonal experiments to determine the optimal enzymatic conditions for AS1.398 neutral protease were：the enzymolysis liquid initial pH7.5,enzyme dosage 8000U /g,the hydrolysis temperature 45℃,substrate concentration 8% ,the enzyme solution time 6h. which the degree of hydrolysis reached 22.22% ,hemoglobin content was 0.62 mg /mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期197-200,共4页
Science and Technology of Food Industry
关键词
乌鸡血
超声破碎
酶解工艺
black-bone chicken blood
ultrasonication
enzymatic hydrolysis process
