猪骨呈味物质提取的研究(I)——酶解猪骨最佳工艺条件  

Study on Flavour Components Extraction in Pig Bone (I)—— Optimum Processing Conditions of Pig Bone Enzymolysis

作　　者：杨铭铎[1] 沈春燕[1] 张根生[2] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨150076 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2007年第9期210-215,共6页Food Science

基　　金：国家人事部留学人员科技活动择优资助项目(国人部200306AD);哈尔滨商业大学研究生创新科研项目(YJSCX2007-0051HSD)

摘　　要：本实验对猪骨酶解前的热处理和超声波预处理等前处理方法及木瓜蛋白酶和胰蛋白酶双酶水解猪骨工艺进行了研究。结果表明:猪骨热处理的最佳条件为温度90℃,时间10min;猪骨超声波预处理最佳反应条件是:总超声时间为10min、超声波功率为400W。猪骨酶解前经热处理后,水解度和氮收率分别提高了30.84%、10.99%;经超声波预处理后,水解度和氮收率分别提高了84.57%、66.45%;因此,超声波预处理要明显比热水预处理好。试验确定最佳的双酶水解工艺条件为底物浓度15%、E/S6000U/g、酶解时间4h、酶解温度50℃、酶解pH值7.5、木瓜蛋白酶量:胰蛋白酶量1:1。在确定的最佳条件下对猪骨进行超声波预处理和双酶水解,水解度为25.99%、氮收率为66.35%。In this paper, heat pretreatment method and ultrasonic pretreatment method of pig bone before enzymatic hydrolysis, and the process of papain and trypsin bienzymatic hydrolyzing pig bone were studied. The result indicated that the optimum conditions of pig bone heat pretreatment are 90 ℃ and 10 min. The optimum conditions of pig bone ultrasonic pretreatment are as follows： total sonication time 10 min, ultrasonic power 400 W. After the heat pretreatment of the pig bone before enzymolysis, the hydrolysis rate and recycle rate of nitrogen respectively increased by 30.84% and 10.99%. After the ultrasonic pretreatment, the hydrolysis rate and recycle rate of nitrogen respectively raised 84.57%, 66.45%. Therefore, the ultrasonic pretreatment was obviously better than heat pretreatment. The optimum bienzymatic hydrolysis conditions were determined as follows： substrate concentration 15%, E/S 6000U/g, enzymolysis time 4h, temperature 50 ℃, pH value 7.5, papain added amount： trypsin added amountl： 1. When pig bone is pretreated by ultrasonic wave and hydrolyzed by bienzymes under these conditions, the hydrolysis rate is 25.99%, and recycle rate of nitrogen is 66.35%.

关 键 词：猪骨 呈味物质 酶解工艺 

分 类 号：TS972.1[轻工技术与工程]