摘要
以150日龄的云南武定阉母鸡鸡胸肉为原料,水解度为指标,在单因素实验基础上,经过Box-Behnken试验优化得到两种酶复配后最佳酶解工艺条件。结果表明,响应面的模型极显著(p<0.0001),失拟项不显著(p=0.1441>0.05),R^2=0.9919,R_(adj)~2=0.9815;最佳反应条件为木瓜蛋白酶和中性蛋白酶同时添加,添加量分别为0.27%和0.13%,反应温度54.3℃,pH为6.8,在此条件下反应5 h,所得鸡胸肉酶解液,水解度为36.03%±0.31%,与预测值36.26%基本吻合。因此,该模型拟合度良好,可为实际应用提供参考。
The 150 days old castrated hen breasts in Yunnan Wuding were used as material,the degree of hydrolysis（ DH） was analyzed,based on the results of the single-factor tests,the optimal hydrolysis condition for chicken breast hydrolyzed by papain and neutral protease was obtained through the Box-Behnken methodology.The results showed that the model was highly significant（ p 〈0.0001）,and the lack of fit was not significant（ p = 0.1441〉 0.05）,R^2= 0.9919,R_（adj）~2= 0.9815. The optimal enzymolysising process was as follows： papain and neutral protease were mixed and added at the same time,papain and neutral protease was 0.27% and 0.13% respectively,temperature 54.3 ℃,p H6.8,after 5 h under the above reaction conditions,the DH reached 36.03% ± 0.31%,agreed with the predicted value 36.26%. Therefore,the model has a good fit result and provides reference for practical application.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第18期99-104,共6页
Science and Technology of Food Industry
基金
云南特色资源风味调料产品开发及产业化(2013IB010)
云南省科技计划项目重大科技专项(2016ZA008)
关键词
武定鸡
鸡胸肉
水解度
Wuding chicken
chicken breast
degree of hydrolysis
