鸭蛋清氨基酸水解液的酶法制备工艺研究  

Research on the Enzymatic Technology of Duck Egg White Amino Acid Hydrolysate

作　　者：邱朝坤[1] 胡艳苹[1] 何苗苗[1] 马丽丽[1] 范露[1] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,武汉430205

出　　处：《中国调味品》2015年第5期1-4,10,共5页China Condiment

基　　金：2013年国家级大学生创新创业训练计划项目(201314035003)

摘　　要：以鸭蛋清为原料,采用酶法制备氨基酸水解液,以水解度为考察指标,采用单因素实验和正交实验对酶解条件进行优化。研究结果表明:采用风味蛋白酶和复合蛋白酶同步酶解,两者酶活比为1∶4,总加酶量为20000U/g,最佳酶解时间为6h,酶解温度为60℃,酶解pH 7.5,料液比为1∶3,此时鸭蛋清氨基酸水解液的水解度达到最大的23.57%。Duck egg white amino acid hydrolysate is prepared by enzymatic method,the enzymatic conditions are researched by single factor experiment and orthogonal experiment,the degree of hydrolysis is considered as the index.The research shows that using flavourzyme and protamex for synchronous enzymatic hydrolysis could acquire good enzymolysis effect,the ratio of two enzymes is 1∶4,the total dosage of enzyme is 20000 U/g,the best enzymolysis time is 6 h,the enzymolysis temperature is 60 ℃,the enzymolysis pH is 7.5,the ratio of solid to liquid is 1 ∶3,the degree of hydrolysis reaches to the highest value of 23.57%.

关 键 词：鸭蛋清 氨基酸 水解 水解度 正交实验 

分 类 号：TS264.29[轻工技术与工程—发酵工程]