鸭肉蛋白酶解液制备的工艺优化  

Optimization of duck meat proteolysis preparation

作　　者：褚仕超[1] 孙彦[1] 刘章武[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2013年第1期20-23,共4页Journal of Wuhan Polytechnic University

摘　　要：为了使鸭肉香精制备过程中的美拉德反应可以获得更好的前期条件,通过复合蛋白酶对鸭肉蛋白进行酶解,以鸭肉蛋白酶解后的水解度为指标,通过单因素试验和正交试验来确定鸭肉蛋白酶解液制备的最佳酶解条件。结果表明:用肉类水解专用酶与风味蛋白酶组成复合的水解蛋白酶,其最佳酶比为肉类水解专用酶:风味蛋白酶=2∶1;酶解最适时间为5 h;最适酶解温度为50℃;最佳酶解起始pH为7.5;最适宜的加酶量为0.3%(W/W)(以肉类水解专用酶计),该参数下鸭肉蛋白的水解度可以达到34.1%。Prepared duck flavor precursors,protease duck protein digested by single factor and orthogonal experiments were mainly judged based on the degree of hydrolysis of duck meat protein to determine the optimum conditions.The results indicated that flavourzyme and meat enzyme on duck protein was best;reaction time,5 h;hydrolysis temperature,50 ℃;initial pH,7.5 and compound flavourzyme/meat enzyme ratio,2∶1.The most suitable enzyme dosage,0.3%（W/W）.The hydrolysis liquid with 34.1% duck protein hydrolyzed could produce the best flavor during the Maillard reaction.

关 键 词：鸭肉香精 酶解条件 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]