复合蛋白酶和谷氨酰胺转氨酶对潮式卤鸭的嫩化效果研究  

Research on Tenderization Effect of Chaozhou Brine Duck by Compound Protease and Transglutaminase

作　　者：陈宇 郭卓钊 郭美媛 郭卓涵 黄妙云 黄苇[2] 李远志[2] 章斌 

机构地区：[1]广东康辉集团有限公司,广东潮州515638 [2]华南农业大学食品学院,广东广州510642

出　　处：《韩山师范学院学报》2013年第6期69-76,共8页Journal of Hanshan Normal University

基　　金：广东省教育部产学研结合项目(项目编号:2012B091000006)

摘　　要：以持水力、烹饪失水率及感官评分为指标,探讨复合蛋白酶(木瓜蛋白酶和菠萝蛋白酶)和谷氨酰胺转氨酶(TG)处理对鸭肉的嫩化效果,并通过L9(34)正交试验优化工艺条件.结果表明:复合蛋白酶和谷氨酰胺转氨酶液的酶活、处理温度、处理时间、pH值对鸭肉的持水力和烹饪失水率均有显著影响;复合蛋白酶的最佳嫩化条件为酶用量0.10 mg/mL(即木瓜蛋白酶用量90 U/mL和菠萝蛋白酶用量15 U/mL),作用温度30℃,作用时间40 min,pH 7.2,此条件下的持水力可达91.25%;在复合蛋白酶嫩化基础上,采用谷氨酰胺转氨酶作用的最优工艺条件为酶用量5 U/g原料,作用温度45℃,作用时间80 min,pH 6.5,此条件下的样品持水力达90.51%.Taking water holding capacity, water loss rate in cooking, color difference value and sensory score of duck meat as main index, effect of tenderization on duck meat by compound protease（papain and bro-melain） and transglutaminase was explored, meanwhile the L9（34） orthogonal test to optimize processing condi-tions was conducted in this paper. Results showed that enzyme activity of compound protease and transgluta-minase, treatment temperature, treatment time and pH value had a significant impact on water holding capacity and water loss rate. Optimal tenderization conditions for compound protease was enzyme dosage 0.02 g（90 U/mL of papain and 15 U/mL of pineapple proteinase）, temperature 30℃, treatment time 40 min, pH 7.2, water holding capacity can reach 91.25% under this condition; and based on this processing, optimal tenderization conditions for TG was enzyme dosage 5 U/g, temperature 45℃,action time 80 min,pH 6.5, water holding ca-pacity can reach 90.51%.

关 键 词：鸭肉 复合蛋白酶 谷氨酰胺转氨酶 嫩化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]