Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响  

Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying

作　　者：赵见营[1] 唐静[1] 吴海舟[1] 张迎阳 章建浩[1] 

机构地区：[1]南京农业大学食品科技学院、农业部农畜产品加工与质量控制重点开放实验室、教育部肉品加工与质量控制重点实验室、国家肉品质量安全控制工程技术研究中心,江苏南京210095 [2]南通双和食品有限公司,江苏南通226352

出　　处：《食品科学》2014年第2期30-35,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B01);江苏高校优势学科建设工程资助项目;南通市农村科技创新及产业化项目

摘　　要：以南通狼山鸡为原料,采用碱性蛋白酶(Alcalase)酶解结合强化高温风干成熟工艺制作风鸡,以游离氨基酸总量(∑FAA)、蛋白质水解指数为响应指标,采用响应曲面试验方法分析Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响,并优化狼山鸡强化高温风干成熟工艺。结果表明:Alcalase能显著促进原料的蛋白质水解,鸡肉中∑FAA随着Alcalase添加量与强化高温温度提高而显著提高;Alcalase添加量与强化高温温度和风干温度对∑FAA有显著的交互作用(P<0.05);在控制蛋白质水解指数小于11%的前提下,得到Alcalase酶解风干狼山鸡的优化工艺为强化高温温度46℃、酶添加量1.88 U/g、风干成熟起始温度14.5℃,风干狼山鸡的∑FAA为2.02 g/100 g,蛋白质水解指数为10.42%。说明Alcalase酶解协同强化高温风干成熟工艺能有效促进狼山鸡蛋白质水解,提高风味品质。In this study, alcalase was applied before the air-drying step in the manufacture of dry-cured breast meat from Nantong Langshan chicken. The influence of alcalase combined with air-drying ripening on proteolysis in dry-cured chicken as evaluated by total free amino acid （ ∑ FAA） proteolysis index （PI） was analyzed by response surface methodology. Three operating parameters including enzyme dosage, initial temperature and intensifying temperature were optimized using Box-Behnken experimental design. Based on the models established, alcalase significantly promoted protein hydrolysis in the raw material and the level of ∑FAA was increased significantly with increasing enzyme dosage and intensifying high-temperature. An interaction between enzyme dosage and air-drying temperature or intensifying high-temperature significantly influenced ∑FAA （P 〈 0.05）. The optimum levels for enzyme dosage, initial temperature and intensifying temperature were determined to be 1.88 U/g, 14.5 ℃ and 46 ℃, respectively. A PI of 10.42% and a ∑FAA of 2.02 g/100 g were obtained under these conditions.

关 键 词：狼山鸡 强化高温风干成熟 碱性蛋白酶 蛋白质水解 交互作用 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]