摘要
本文报道了猪血蛋白的酶法水解工艺和产品的质量鉴定。以新鲜猪血及血粉为原料,用酶水解法获得无色。无臭的食用水解蛋白。酶水解过程中的最适条件为:水解时间18—20小时,水解温度48—51℃,pH6.5—7.0,加酶量为血粉重量的1％(1:100胰酶)。水解过程中,氨基氮含量最终可达231mg％(鲜血样品)和234mg％(血粉样品)。水解蛋白经测定,蛋白质含量达75—80％,氨基氮占总氮量的45％以上。氨基酸分析结果表明,水解蛋白含有16种氨基酸,必需氨基酸含量为总蛋白量的50％左右,赖氨酸含量达15—17％。其它各项指标(氨基氮、总氮量、蛋白质含量、灼烧残渣、干重、Pb、As含量及有关卫生指标等)均达到食用标准。
This paper shows the technological process of preparing proteolysate from porcine blood by enzyme and quality appraisal of proteolysate. Whole porcine blood or dried porcine blood powder was hydrolyzed using enzyme, and the soluble, colourless, odourless proteolysate has been obtained. The most appropriate conditions in the process of enzymolysis were: enzymolysis time 18—20 hours, temperature between 48—51℃, pH 6.5—7.0. The enzyme amount required was 1％ of dried porcine blood powder weight. The ammonia nitrogen content was separately up to 231mg％ (sample of whole porcine blood)and 234mg％(sample of dried porcine blood powder)after enzymolysis. The proteolysate has been found to contain 16 kinds of amino acids with essential amino acids content about 50％ and Lys content about 15—17％ of the total amino acids. The results of analyses show that all the targets (quality and sanitation targets)were up to food standards. This paper also discusses in detail the substrate concentration of enzymolysis process,selection of proteolytic enzymes and processing method of blood before enzymolysis.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第4期7-11,共5页
Science and Technology of Food Industry
关键词
猪血
血粉
水解蛋白
酶解作用
Porcine blood Proteolysate Proteolytic enzyme Enzymolysis
