风味蛋白酶修饰蛋清酶解液的研究  

Study on the Flavourzyme Embellish Egg Albumen Hydrolysate

作　　者：万丽娜[1,2] 熊星星[1,2] 罗岩[1,2] 王旭清[1,2] 卢晓明[1,2] 韩兆鹏[1,2] 

机构地区：[1]国家蛋品工程技术研究中心北京102115 [2]北京德青源农业科技股份有限公司北京100083

出　　处：《食品工业》2013年第6期105-108,共4页The Food Industry

基　　金：十二五科技攻关“蛋制品加工技术研发与产业化示范”,编号:2012BAD28B08

摘　　要：为减弱蛋清酶解液苦味,以水解度和苦味接受度为指标,探究了风味蛋白酶的最佳酶解条件及其脱苦效果分析。结果表明,风味蛋白酶最优酶解条件为:加酶量(E/S)为3.5%,酶解温度为55℃,酶解pH为6.5。此条件下,脱苦效果明显,苦味接受度提高了70%。To reduce the bitterness of the egg albumen hygrolysate, the optimal hydrolysis conditions of flavourzyme and its debittemess effect were studied by taking the hydrolyzing degree and bitterness acceptance as the indictors. The results show that the optimal hydrolysis condition was as follows： the E/S 3.5%, the reaction temperature 55 ℃ and the reaction pH 6.5. Under this condition, the effect of debittering was obvious, and the bitterness acceptance increased by 70%.

关 键 词：鸡蛋蛋白液 碱性蛋白酶 风味蛋白酶 水解度 苦味接受度 

分 类 号：TS201.25[轻工技术与工程—食品科学]