摘要
本文以鲜猪骨为原料,进行单因素试验并加以正交优化试验,获得最佳酶解工艺条件为:在50℃条件下,加入3.0%(以底物质量计)木瓜蛋白酶(食品级,酶活力≥800000μ/g)酶解3h,水解度达到37.6%。对酶解和非酶解的骨味素产品进行成分分析比较,得知酶解较非酶解骨味素氨基酸的种类、氨基酸含量以及呈味氨基酸占氨基酸总量的比例均有明显提高。
In this paper, fresh pig bones, as raw material, were carried on the single factor to experiment and to perform the orthogonal optimization experiment. The best enzymatic reaction conditions were that the degree of hydrolysis reached 37.6% in 3.0% papain at 50 ℃, hydrolysis 3h. The composition of enzymatic hydrolysis and non-enzymatic hydrolysis bone monosodium glutamate products were analyzed and compared. The results were that types of amino acids, amino acid content and the proportion of flavor amino acids accounted for the total amino acids in enzymatic hydrolysis products were significantly improved.
出处
《食品与发酵科技》
CAS
2010年第1期65-68,共4页
Food and Fermentation Science & Technology
基金
"猪屠宰副产物综合利用技术研究与产业化示范"
2005年四川省科技厅科技攻关招标项目
四川省2008年科技支撑计划项目
项目编号2008NZ0030
关键词
猪骨
酶解
骨味素
pig bone
enzymatic hydrolysis
bone monosodium glutamate
