作　　者： ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《中国调味品》 2007年第6期36-38,42,共4页

摘　　要： 选用复合蛋白酶对鸡骨架蛋白进行酶解，运用响应曲面法对酶解工艺进行优化。最优工艺为：酶浓度1800UP／g蛋白，底物浓度2．8％蛋白，温度54℃，起始pH7．0，在优化条件下水解5h后体系氮回收率86．48％，水解度（DH）42．39％，较优化前水解度提高了8％～10％。酶解液鲜味浓郁，口感醇厚；氨基酸分析表明酶解液含有17种氨基酸（色氨酸未计），总量达2．627g／100mL酶解液，游离态和肽结合态氨基酸分别占总氨基酸的44．08％和55．92％，在总氨基酸中必需氨基酸（EAA）／总氨基酸（TAA）为43．05％，可作为关拉德热反应制备肉味香精的优质底物。 In this article, compound enzyme as the optimum enzyme was used to hydrolyzed chicken framework protein and the optimal enzyme hydrolysis process optimized by the software of Response Surface Method Analysis was： [E]= 1800U/g protein, [s]=2.8 percent, T=54℃, initial pH=7.0 and time=5h. By this procedure, the degree of hydrolysis and the recovery of nitrogen of chicken framework protein amount to 42.39% and 86. 48% respectively, which is about 8-10 percent higher than that of regular hydrolysis process . and the content of free amid acid in the total amid acid stands at 43.05 percent. Undoubtedly, the enzyme hydrolyses with a delicious sense can be utilized in the Mailed reaction to produce the meat flavor as a good substance.

关 键 词： 鸡骨架 酶解 底物

领　　域： [轻工技术与工程] [轻工技术与工程]