双酶水解蚕蛹蛋白制备氨基酸饮料的研究  

Double Enzyme Hydrolysis Silkworm Chrysalis Protein Preparation Amino Acid Drink Research

作　　者：于小磊[1] 耿丽晶[1] 郭雪松[1] 岳昊博[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《中国农学通报》2013年第27期195-199,共5页Chinese Agricultural Science Bulletin

基　　金：辽宁省自然科学基金项目"DHA预防乳腺癌发生机制研究"(201102137)

摘　　要：为了充分利用蚕蛹资源,研究双酶水解蚕蛹蛋白的最佳条件,考察影响酶解效果的主要因素。确定了新鲜蚕蛹经漂烫、提脂、酶解、调配等工序制成蛋白饮料的工艺条件,消除了蚕蛹蛋白的褐变和凝沉现象。采用L9(33)正交试验设计方法,分别对酶解蚕蛹蛋白的温度、酶解时间、酶用量进行实验与结果分析,以确定双酶水解蚕蛹蛋白的最适条件。结果表明:最佳酶解条件为胰蛋白酶:pH 7.0,温度为45℃,酶解时间5 h,酶用量为1 g。木瓜蛋白酶:pH 6.0,温度为70℃,酶解时间4 h,酶用量为1 g。结论胰蛋白酶加入到木瓜蛋白酶酶解蚕蛹蛋白过程中,可使酶解液中氨态氮含量有明显的提高。经检验产品中细菌总数、大肠菌群、致病菌等指标符合相关食品卫生标准。氨基酸饮料中总糖(以蔗糖计)含量为14%,酸度(以柠檬酸计)含量为0.68 g/L,其产品符合饮料的理化检验及卫生指标。In order to fully utilize the pupa resources, this article had studied the dual-pupa protein hydrolysis of the optimal conditions, determined the impact of the main factors enzyme effect. A fresh study by blanching chrysalis, to fat, enzyme, the deployment of processes such as protein drinks made from the process, eliminate the chrysalis of the Browning and condensate Shen phenomenon. By three factors and three levels orthogonal L9（33） Test methods, respectively, the pupa protein enzyme temperature, hydrolysis time, the amount of experiments and analysis, the double-pupa protein hydrolysis the optimum conditions. The results showed that： the best conditions for the enzyme trypsin： pH value of 7.0, the temperature of 45：12, hydrolysis time 5h, the amount of 1 g. Papain： pH value of 6.0, the temperature of 70℃, hydrolysis time 4 h, the amount of 1 g. Conclusion trypsin into the pupa protein enzyme papain process, will enable enzyme solution of ammonia nitrogen content have significantly improved. The use of its enzyme preparation can be diluted into amino acid drinks with a unique flavor, texture soft, delicate features and nutrient-rich, such as certain medicinal value, is a function of the new health drink. Its total number of bacteria, coliform bacteria, pathogens in conformity with the relevant health indicators. Amino acid drinks in the total sugar （sucrose） content of 14%, acidity （citric acid） content of 0.68 g/L, clear transparency of their products, Tiansuan palatability, with the physical and chemical testing beverage health indicators.

关 键 词：蚕蛹蛋白 酶 水解 氨基酸 饮料 

分 类 号：TS202.1[轻工技术与工程—食品科学]