Protamex蛋白酶水解牛肉研究  

Study on the beef hydrolysis with Protamex proteinase

作　　者：王岩[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《江苏调味副食品》2008年第4期14-17,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为使Maillard反应能精确地朝实验期望的方向发展,通过分析牛肉的基本成分,用Protamex蛋白酶水解牛肉,研究了反应温度、水解液pH值、E/S和底物浓度对水解度的影响,运用正交试验法确定最佳酶解条件为:反应温度为55℃、底物浓度为16.0%、反应pH值为6.5和酶用量为2.4%。在此基础上,酶解反应时间为6 h,水解度为11.0%。同时,检出了的酶水解产物中共有17种氨基酸。Based on the analysis of the basic beef ingredients, Protamex proteinase was used to hydrolyze beef with the help of Maillard reaction. The reaction temperature,the pH degree of hydrolysis, E/S and the substrate concentration can have an influence on the hydrolysis degree. With orthogonal experiment, the optimum hydrolysis conditions for protamex proteinase are set as the followings：temperature is 55℃, substrate concentration is 16.0%, pH is 6.5, the content of enzyme is 2.4% , hydrolysis time is 6 hours, and the hydrolysis degree was 11.0%. Under these conditions, 17 kinds of amino acid are detected in the enzyme hydrolyzate.

关 键 词：牛肉 Protamex蛋白酶 水解 

分 类 号：TS201.25[轻工技术与工程—食品科学]