摘要
本实验以牛骨为原料,以水解度为牛骨蛋白酶解液酶解程度的指标,确定了木瓜蛋白酶和碱性蛋白酶双酶分步水解牛骨的工艺条件:将粉碎粒度为10mm 20mm的牛骨碎片,在2kg/cm2的高压蒸汽压下蒸煮3h,降温至50℃,后调节pH6.5,后加入木瓜蛋白酶和碱性蛋白酶双酶分步水解,通过正交试验确定了木瓜蛋白酶酶解工艺:酶解温度为50℃,pH为6.5,酶解时间为3h,E/S为4000U/g;碱性蛋白酶酶解工艺:酶解温度为65℃,pH为8.5,酶解时间为3h,E/S为7000U/g。并对酶解液前后的氨基酸种类和含量进行了比较,酶解后较酶解前多了苯丙氨酸和色氨酸,各氨基酸含量较酶解前明显增加,为牛骨蛋白水解液制备肉味香精提供了依据。
Enzymatic hydrolysis of beef bone protein was studied. The optimal step by step enzymolysis technology u- sing papain and alkaline proteinase hydrolysis was determined. The optimal technological parameters were： 10ram 20mm beef bone pieces boiled for 3 hours under high - pressure 2kg/cm2. Then the decreased temperature to 50℃, adjust pH to 6. 5. Papain and alkaline proteinase was then added separately. The orthogonal experiment showed the best hydrolysis condition for papain proteinase was： 50℃, pH 6. 5, E/S 4000 U/g and reaction time 3 hours; the best hydrolysis for alkaline proteinase was： 50℃, pH 8.5, E/S 7000 U/g and reaction time 3 hours. The content of amino acids in beef bone increased significantly after enzymatic hydrolysis.
出处
《中国食品添加剂》
CAS
北大核心
2013年第1期109-115,共7页
China Food Additives
基金
内蒙古自然科学基金(2010MS0403)
关键词
牛骨蛋白
酶解工艺
水解度
游离氨基酸
beef bone protein
enzymolysis technology
degree of hydrolysis
tYee amino acid
