胰酶水解猪血蛋白工艺条件的优化  

Optimization of Conditions for the Hydrolysis of Porcine Blood Protein by Trypsin

作　　者：江霞[1] 周成[1] 张瑜[1] 朱秋劲[1,2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学食品科学工程研究中心,贵州贵阳550025

出　　处：《肉类研究》2011年第6期20-24,共5页Meat Research

基　　金：贵州省科技支撑计划项目(黔科合NY字(2009)3029号)

摘　　要：为拓展猪血蛋白利用途径,提高猪血蛋白的水解率,得到更丰富的Maillard反应底物——小分子肽及氨基酸,采用木瓜蛋白酶、碱性蛋白酶、中性蛋白酶、菠萝蛋白酶、胰酶、风味蛋白酶、复合蛋白酶7种酶,在固定条件下分别对猪血进行水解,以水解度为指标筛选出水解度最高的酶,然后再对该酶进行从单因素试验到正交试验的水解工艺参数优化。结果显示:胰酶的水解效果最好,其最佳的水解条件是酶加量0.5%、水解时间5h、温度55℃、初始pH8.5、底物蛋白质量分数7%,通过一次水解,可使水解度达到38.72%。Porcine blood is a good cheap source of protein. Enzymatic hydrolysate of porcine blood protein can provide plenty of reaction substrates such as small-chain peptides and amino acids for Maillard reaction. In the present study, papain, alkaline protease, neutral protease, bromelain, trypsin, flavourzyme and protamex were compared for their effectiveness in hydrolyzing porcine blood protein, and trypsin was found to be the most suitable enzyme for further studies due to the highest degree of hydrolysis （DH）. One-factor-at-a-time and orthogonal array design methods were employed to optimize process parameters for trypsin hydrolysis of porcine blood protein by. The optimal hydrolysis conditions were found to be： enzyme dosage of 0.5%, hydrolysis time of 5 h, temperature of 55 ℃, pH 8.5 and substrate concentration 7%, resulting in a DH of 38.72%.

关 键 词：胰酶 猪血 酶解 水解度 MAILLARD反应 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]