摘要
以鸡肉为原料,经预处理、斩拌、酶解、干燥等工序制成水解鸡肉蛋白粉。分别以风味蛋白酶、木瓜蛋白酶、中性蛋白酶、碱性蛋白酶作为水解用酶,以水解鸡肉蛋白粉的溶解度为评价指标进行试验。结果可得:使用木瓜蛋白酶酶解得到的水解鸡肉蛋白粉的溶解度最高,可达88.0%。最佳酶解条件为:酶用量2.50%,酶解时间为6 h,料水质量比为1∶5。
With chicken as raw material, the chicken protein powder hydrolyzed was made through pretreatment, chopping,enzymatic hydrolysis, drying and so on processes. In the experiment, the hydrolysis of flavor protease, papain, neutral protease,alkaline protease enzyme was studied with the solubility of chicken protein powder hydrolyzed as evaluation index. Theresults were got that the solubility of chicken protein powder hydrolyzed through papain was highest （up to 88.0%）. Theoptimum hydrolysis conditions were as follows 2.50% enzyme dosage, enzymatic hydrolysis time 6 h, ratio of material andwater 1 ： 5.
出处
《食品工业》
北大核心
2014年第6期124-126,共3页
The Food Industry
关键词
酶解
水解鸡肉蛋白粉
溶解度
enzymatic hydrolysis
chicken protein powder hydrolyzed
solubility
