摘要
为制备低苦味血红素多肽产物,以牛血红蛋白为原料,在木瓜蛋白酶、风味蛋白酶、中性蛋白酶、碱性蛋白酶的最适温度及p H下,通过L16(45)正交试验进行单酶酶解,筛选出分步酶解用酶,并采用L9(34)正交试验考察了分步酶解过程中底物质量分数、酶添加量比例、水解时间、水解时间比例等因素对水解度、苦味值、血红素含量等指标的影响。结果表明:分步酶解法酶解效果优于单酶酶解法;采用碱性蛋白酶和风味蛋白酶进行分步酶解,条件在底物质量分数6%,酶添加量比例5︰5,酶解时间10 h,酶解时间比例1︰1时可获得苦味值较低的富血红素多肽产物。
In order to prepare a low bitterness and heme-rich polypeptide product,bovine hemoglobin as a raw material,under the optimal pH and temperature of proteases such as papain,flavourzyme,neutral protease,and alkaline protease,orthogonal experiments were used to screen the protease of two-step enzymatic hydrolysis.On this basis,the effects of enzyme type,substrate concentration,enzyme concentration,and hydrolysis time on the hydrolysis degree of bovine hemoglobin,bitterness and heme content were explored.The results showed that the effect of two-step enzymatic hydrolysis was better than single enzymatic method;In addition,the conditions that two-step enzymatic with flavourzyme and alkaline protease for preparation of heme-rich polypep-tide products were substrate concentration of 6%,flavourzyme-to-alkaline protease ratio of 5：5,hydrolysis time of 10 h,hydrolysis time proportion of 1：1.Under the optimal preparation conditions,relatively low bitterness and heme content for the hydrolysis of bovine hemoglobin were achieved.
出处
《食品工业》
CAS
北大核心
2015年第11期202-206,共5页
The Food Industry
基金
新疆生产建设兵团科技型中小企业技术创新基金项目(2014BD002)"项目名称:牛羊血液深加工关键技术及产品开发"
