摘要
以南通狼山鸡为原料,采用碱性蛋白酶(Alcalase)酶解结合强化高温风干成熟工艺制作风鸡,以游离氨基酸总量(∑FAA)、蛋白质水解指数为响应指标,采用响应曲面试验方法分析Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响,并优化狼山鸡强化高温风干成熟工艺。结果表明:Alcalase能显著促进原料的蛋白质水解,鸡肉中∑FAA随着Alcalase添加量与强化高温温度提高而显著提高;Alcalase添加量与强化高温温度和风干温度对∑FAA有显著的交互作用(P<0.05);在控制蛋白质水解指数小于11%的前提下,得到Alcalase酶解风干狼山鸡的优化工艺为强化高温温度46℃、酶添加量1.88 U/g、风干成熟起始温度14.5℃,风干狼山鸡的∑FAA为2.02 g/100 g,蛋白质水解指数为10.42%。说明Alcalase酶解协同强化高温风干成熟工艺能有效促进狼山鸡蛋白质水解,提高风味品质。
In this study, alcalase was applied before the air-drying step in the manufacture of dry-cured breast meat from Nantong Langshan chicken. The influence of alcalase combined with air-drying ripening on proteolysis in dry-cured chicken as evaluated by total free amino acid （ ∑ FAA） proteolysis index （PI） was analyzed by response surface methodology. Three operating parameters including enzyme dosage, initial temperature and intensifying temperature were optimized using Box-Behnken experimental design. Based on the models established, alcalase significantly promoted protein hydrolysis in the raw material and the level of ∑FAA was increased significantly with increasing enzyme dosage and intensifying high-temperature. An interaction between enzyme dosage and air-drying temperature or intensifying high-temperature significantly influenced ∑FAA （P 〈 0.05）. The optimum levels for enzyme dosage, initial temperature and intensifying temperature were determined to be 1.88 U/g, 14.5 ℃ and 46 ℃, respectively. A PI of 10.42% and a ∑FAA of 2.02 g/100 g were obtained under these conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期30-35,共6页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD28B01)
江苏高校优势学科建设工程资助项目
南通市农村科技创新及产业化项目
