利用膨化-酶解组合技术制备鸡羽毛蛋白粉  

Preparation of protein powder of chicken feathers by combination technique of expansion-enzymolysis

作　　者：谢蓝华[1] 张相生 张嘉怡[1] 杨公明[1] 杜冰[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]河南大用集团,河南郑州456761

出　　处：《粮食与饲料工业》2012年第7期52-55,共4页Cereal & Feed Industry

摘　　要：以废弃鸡羽毛为试验材料,对膨化-酶解组合技术制备鸡羽毛蛋白粉中的酶解工艺参数进行了研究。考察料液比、酶解温度、酶添加量、酶解pH值和酶解时间5个单因素对鸡羽毛可溶性蛋白质含量的影响;在单因素试验的基础上,选择4因素4水平进行正交试验优化工艺参数。结果表明:鸡羽毛经膨化预处理后,在最优酶解条件下,即料液比1∶2、酶解pH7.0、酶解温度70℃、酶添加量0.5%和酶解时间24h时,鸡羽毛可溶性蛋白质质量分数达41.2%,比未作任何处理的提高了9.51倍。Combination technique of expansion-enzymolysis in preparing protein powder of chicken feathers was optimized. The effects of five factors including the ratio of powder to liquid,enzymolysis temperature, enzyme concentration, enzymolysis pH and enzymolysis time on the soluble protein content of chicken feathers were explored by single-factor and orthogonal test. The results showed that the optimal enzymolysis conditions were as that., the ratio of powder to liquid of 1 ： 2, enzymolysis temperature of 70℃, enzymolysis pH7.0, enzymolysis time of 24 h, enzyme concentration of 0.5%, the soluble protein content of chicken feathers was up to 41.2% ,which was 9.51 times higher than the blank group.

关 键 词：膨化 酶解 组合技术 鸡羽毛 蛋白粉 饲料 

分 类 号：S816.4[农业科学—饲料科学]