摘要
试验研究牛骨汤的最佳酶解工艺并对其游离钙含量进行分析。以牛骨汤为原料,以水解度为指标,从木瓜蛋白酶、复合蛋白酶、风味蛋白酶中筛选最佳酶制剂,通过单因素试验和响应面试验得到酶解最佳工艺。结果表明复合蛋白酶酶解效果最好,其最优酶解工艺为:pH 7.60、加酶量1.16%、温度53℃、时间3.5 h,在此条件下水解度可达到4.83%;通过游离钙含量测定可知酶解后牛骨汤中可溶性钙含量增加了75%。
The optimum enzymatic hydrolysis technology of bovine bone broth was studied and the free calcium content was analyzed.The raw material of the experiment was beef bone broth,and the index was hydrolysis degree.The best enzyme preparation was selected from papain,compound protease and flavor protease.The optimum enzymatic hydrolysis process was obtained by single factor test and response surface test.The results showed that the enzymatic hydrolysis of compound protease was the best.The optimal enzymatic hydrolysis process were as follows:enzymatic hydrolysis pH 7.60,enzyme dosage 1.16%,enzymatic hydrolysis temperature 53℃,enzymatic hydrolysis time 3.5 h.Under these conditions,the degree of hydrolysis can reach 4.83%.The determination of free calcium content showed that the enzymatic hydrolysis increases the calcium content in the bone broth,and the increase rate reaches 75%.
作者
李玉昕
朱迎春
卫云云
吉玉程
LI Yu-xin;ZHU Ying-chun;WEI Yun-yun;JI Yu-cheng(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第3期92-96,共5页
Food Research and Development
基金
山西省专利推广实施资助专项（20171010）
山西省重点研发计划（201703D221027-2）
山西省自然基金项目（201701D121104）
关键词
牛骨汤
蛋白酶
酶解
响应面法
钙含量
bovine bone broth
protease
enzymatic hydrolysis
response surface method
content of calcium
