摘要
以云南盐津乌骨鸡肉为原料,蛋白水解度为指标,采用响应面分析法优化盐津乌骨鸡肉酶解条件;用氨基酸分析仪及凝胶渗透色谱法检测酶解液的氨基酸组成和多肽分子量分布。结果表明,双酶分步酶解最佳工艺条件为动物蛋白酶酶解时间5 h、酶添加量2.6%、酶解pH值6.5,灭酶后,再加入木瓜蛋白酶酶解3 h、酶添加量2.5%、酶解温度60℃。在该条件下,盐津乌骨鸡肉水解度为(32.62±0.79)%;酶解液中含有17种氨基酸,总游离氨基酸含量可达6.02 mg/mL,且亮氨酸、精氨酸等呈味氨基酸含量较高,其中多肽的相对分子质量主要集中分布在1 kDa以下。该研究结果可为后续盐津乌骨鸡相关新型调味制品的开发提供一定的理论依据。
With Yunnan Yanjin silky fowl chicken as the raw material,protein hydrolysis degree as the index,the enzymatic hydrolysis conditions of Yanjin silky fowl chicken is optimized by response surface analysis method.The amino acid composition and molecular weight distribution of polypeptides of hydrolysates are detected by amino acid analyzer and gel permeation chromatography.The results show that the optimal process conditions for double-enzyme stepwise enzymatic hydrolysis are as follows:the enzymatic hydrolysis time of animal protease is 5 h,the addition amount of enzyme is 2.6%,the pH is 6.5,after enzyme inactivation,papain is added for 3 h enzymatic hydrolysis,the enzyme addition amount is 2.5%,and the enzymatic hydrolysis temperature is 60℃.Under such conditions,the hydrolysis degree of Yanjin silky fowl chicken is(32.62±0.79)%,there are 17 amino acids in the enzymatic hydrolysate,the content of total free amino acids could reach 6.02 mg/mL,the content of flavor amino acids such as leucine and arginine is higher,and the relative molecular weight of polypeptides is mainly concentrated below 1 kDa.The research results could provide some theoretical basis for the development of new seasoning products of Yanjin silky fowl chicken in the future.
作者
艾媛媛
刘菲菲
王晓华
王雪峰
肖智超
王桂瑛
范江平
AI Yuan-yuan;LIU Fei-fei;WANG Xiao-hua;WANG Xue-feng;XIAO Zhi-chao;WANG Gui-ying;FAN Jiang-ping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Kunming Dongdong Food Co.,Ltd.,Kunming 650301,China)
出处
《中国调味品》
CAS
北大核心
2024年第2期28-35,共8页
China Condiment
基金
云南省专家工作站(202005AF150016)
云南省重大科技专项(202102AE090025)。
关键词
盐津乌骨鸡肉
分步酶解
响应面优化
游离氨基酸
分子质量分布
Yanjin silky fowl chicken
stepwise enzymatic hydrolysis
response surface optimization
free amino acids
molecular weight distribution
