摘要
采用复合蛋白酶ProTamEx1.17L和脂肪酶CR双酶结合可控酶解技术对稀奶油进行酶解,利用GC-MS法和氨基酸自动分析法进行分析检测。结果表明:复合蛋白酶ProTamEx1.17L最佳酶解条件为加酶量0.04%,温度45℃,pH6.0,时间3.5h;脂肪酶CR最佳酶解条件为加酶量0.06%,温度45℃,时间18h,pH6.0。酶解物经GC-MS分析检测,与酶解前相比,短链及中链脂肪酸,如癸酸、辛酸、丁酸等相对含量增加;同时甲基酮类和内酯类物质相比之下含量减少。经氨基酸自动分析仪检测,氨基酸总量达23.80mg/g,相比酶解前增长了约12倍。其中必需氨基酸种类齐全,含量占总氨基酸含量的59.13%。
Diluted cream was enzymatic hydrolyzed by the controllable- hydrolysis technology with complex protease ProTamExl.lTL and lipase CR,and results was analyzed by GC-MS and automatic amino acid analyzer. The results showed that the optimum enzymatic hydrolysis conditions of complex protease ProTamExi.tTL were enzyme quantity 0.04% ,temperature 45℃,pH6.0,time 3.5h,the optimum enzymatic hydrolysis conditions of lipase CR were enzyme quantity 0.06%, temperature 45℃, pH6.0, time 18 h. Hydrolysate was analyzed by GC- MS, and the results showed that the content of short and medium chain fatty acids increased, such as capric acid, octanoic acid,butyric acid and the content of methyl ketone and lactone reduced compared with prior to enzymatic hydrolysis.The total amino acid was 23.80mg/g, and it was increased by 12. times compared with prior to enzymatic hydrolysis by automatic amino acid analyzer.All kinds of essential amino acids were included, and the content of amino acid in total amino acid was 59.13%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第9期258-263,268,共7页
Science and Technology of Food Industry
