酶解牛肉工艺的研究  

Study on Beef Hydrolysis Conditions

作　　者：镡雪莹[1] 秦希杰[1] 查恩辉[1] 王玉田[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《辽宁医学院学报》2010年第5期438-440,共3页Journal of Liaoning Medical University (LNMU) Bimonthly

摘　　要：目的研究木瓜蛋白酶和风味酶对牛肉进行分步酶解的最佳工艺参数。方法本实验以木瓜蛋白酶和风味酶为水解酶对牛肉进行分步酶解,在单因素的基础上采用了正交试验对水解条件进行优化。结果先用木瓜蛋白酶在加酶量为0.1%、料液比为3:1、温度为65℃、pH=7.0的条件下酶解1 h,再用风味酶在加酶量为0.4%、温度为55℃、pH=6.0的条件下酶解5h。结论在此方法下的牛肉水解物经美拉德反应生成的反应物肉香味更加浓郁,游离氨基酸含量较高。Objective To study the best process parameters in the application of papain and flavoryzyme to the stepwise enzymatic hydrolysis of beef.Methods This experiment applied papain and flavoryzyme to the stepwise emzymatic hydrolysis of beef（firstly by papain,then by flavorzyme） and optimized the conditions of the hydrolysis through the application of the orthogonal experiment based on the single-factor test.Results First,began the process of the zymolysis of papain for 1 hour under the conditions of temperature 65℃,enzyme concentration 0.1%,substrate concentration 3：1 and pH 7.0,then began the process of flavorzyme hydrolysis for 5 hour under the conditions of temperature 55℃,enzyme concentration 0.4% and pH6.0.Conclusions The beef hydrolysis obtained under these conditions generated more full-bodied fragrance through maillard reaction and its free amino acid content was higher.

关 键 词：牛肉 木瓜蛋白酶 风味酶 分步酶解 

分 类 号：S87[农业科学—畜牧兽医]