组合酶水解鸡骨素工艺研究与水解液风味分析  

Combinatorial Enzyme Hydrolysis of Chicken Bone Extracts and Analysis of the Volatile Flavor Compounds of Hydrolysate

作　　者：董宪兵[1,2] 唐春红[1] 张春晖[2] 

机构地区：[1]重庆工商大学环境与生物工程学院绿色食品研究所,重庆400067 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《核农学报》2013年第5期629-634,共6页Journal of Nuclear Agricultural Sciences

基　　金：农业部948项目(2011G8);国家科技合作与交流专项(010S2012ZR0302);中央级公益性科研院所基本科研业务费专项(2012ZL034);科技部发展中国家科技援助项目"肉品质量与安全及溯源技术"

摘　　要：本文用木瓜蛋白酶和风味蛋白酶进行组合,以得到组合酶水解鸡骨素的最佳工艺。首先通过正交实验确定同时加酶时风味蛋白酶和木瓜蛋白酶的适宜加酶量和水解温度,然后研究在适宜条件下,风味蛋白酶和木瓜蛋白酶的不同添加方式对鸡骨素水解效果的影响。结果表明:在料液比1∶3、温度40℃、pH值7.0的条件下先加1500U.g-1的木瓜蛋白酶水解2 h,灭酶后再加1200 U.g-1的风味蛋白酶水解2 h得到的鸡骨素水解液的水解度最高为28.8%,氮回收率为79.37%,蛋白表面疏水性指数最低。通过固相微萃取气象色谱质谱法(SPME-GC-MS)对水解液挥发性物质进行分析共检测出26种挥发性物质,吡嗪类含量最高达到41.94%,其中主要的风味物质为2,3,5-三甲基吡嗪(24.01%)和2,5-二甲基吡嗪(14.59%),醇类次之含量为21.83%,烃类含量18.09%,还有少量的醛类、酮、酚等。The aim of the article is to study the effect of different enzyme to substrate （E/S） ratios, temperatures, and combination of papain and flavourzyme （enzyme added orders） on hydrolysis of chicken bone extracts by orthogonal experiment. The result showed that the optimum hydrolysis process with the combinatorial enzyme were solid-liquid ratio 1：3, 40℃, pH 7.0, first adding 1500 U.g-J papain hydrolysis 2h, after enzyme deactivation then adding 1200 U.g- flavourzyme hydrolysis 2h. With this hydrolysis process, the hydrolysate has the highest degree of hydrolysis （DH） and nitrogen recovery （NR） and lowest surface hydrophobicity. Under the optimal condition, a total of 26 volatile were determined using solid phase microextraction gas chromatography and mass spectrometry （SPME-GC-MS）, which includes pyrazines 41.94% , alcohols 21.83% , hydrocarbons 18.09% and a little aldehydes, ketones and phenols. The pyrazines was the highest contents of total volatile components and made a significant contribution to meat-like aroma, especially 2,3,5 - trimethylpyrazine and 2,5 - dimethylpyrazine.

关 键 词：鸡骨素 风味蛋白酶 木瓜蛋白酶 组合酶水解 水解液 风味 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]