酶法水解鸡肝的工艺研究  

Study on enzymatic hydrolysis of chicken liver

作　　者：鞠红英[1] 陈建辉[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福建福州350108

出　　处：《福州大学学报（自然科学版）》2010年第2期297-302,共6页Journal of Fuzhou University(Natural Science Edition)

摘　　要：采用5种蛋白酶分别对鸡肝进行水解,以水解度为指标,通过单因素试验,对原料预处理方法、酶解温度、pH、酶用量(E/S)、底物浓度及酶解时间等酶解条件进行优化,确定了Alcalase、Neutrase、Protamex、Fla-vourzyme以及木瓜蛋白酶水解鸡肝的工艺条件.综合比较酶解产物的水解度、氮回收率、感官质量和胆固醇含量发现,Alcalase水解能力最强,且产物苦味较弱;而Flavourzyme所得水解产物感官质量最好,无苦味,且具有较好的鲜味;酶解产物中均不含胆固醇.优选Alcalase用于单酶水解鸡肝,通过正交实验优化确定其最佳水解条件为:温度60℃,pH值8.0,加酶量1.25%,水解时间2.5h,底物浓度7.5%.在此条件下所得酶解液水解度为52.62%,氮回收率为85.32%.Alcalase,Neutrase,Protamex,Flavourzyme and Papain were used to hydrolyze chicken liver to produce hydrolysis animal protein （HAP）. Taking the degree of hydrolysis （DH） as an index, single factor experiment was designed to screen the hydrolysis conditions,including pretreatment,hy-drolysis temperature,pH,enzyme-substrate ratio （E/S）,substrate concentration and reaction time. Comprehensively analysis of the degree of hydrolysis,the recovery of nitrogen,the sensory quality and the content of cholesterol of the hydrolysates,Alcalase showed the strongest hydrolysis capacity,and the hydrolyzates had less bitterness,while the Flavourzyme hydrolyzates had the best sensory quality with delicious flavor and without bitterness,and no cholesterol existed in the hydrolysates. Alcalase was selected as the best enzyme,and the optimal conditions was determined as follows： temperature 60℃,pH 8. 0,enzyme concentration 1. 25% ,hydrolysis time 2. 5h,substrate concentration 7. 5% . Under the optimal conditions,the DH and nitrogen recovery rate of Alcalase hydrolyzates could reach 52. 62% and 85. 32% respectively.

关 键 词：鸡肝 酶解 水解度 氮 回收率 胆固醇 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]