复合酶解鸡骨泥工艺  

The Hydrolysis of Chicken Bone Paste by Compound Enzymatic Hydrolysis

作　　者：汪兰[1] 吴文锦[1] 李新[1] 丁安子[1] 王俊[1] 杜金平[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工研究分中心,武汉430064

出　　处：《食品工业》2015年第7期4-8,共5页The Food Industry

基　　金：国家星火计划项目"肉鸡高效健康养殖与深加工技术集成示范"(2013GA760002)

摘　　要：以鸡骨泥为原料,利用木瓜蛋白酶与风味蛋白酶对其进行复合分步酶解优化,得到最适酶解条件为：木瓜蛋白酶添加量为0.85 g/kg,水解时间为3 h,风味蛋白酶添加量为0.6 g/kg,水解时间为5 h,鸡骨泥的水解度为16.5%。结合酶解液疏水相互作用和苦味的感官评定结果,发现水解度在13.2%~15.9%之间时,酶解液中表面疏水性指数在18.32~22.71之间,感官评定结果无苦味。Abstract The study was to optimize the enzymolysis condition of chicken bone paste by papain and flavor protease. The optimum enzymolysis conditions were as followings： papain addition 0.85 g/kg, the hydrolysis time 3 h, flavor pmtease addition 0.6 g/kg, hydrolysis time 5 h, the hydrolysis degree was 16.5%. Combined the surface hydrophobicity with sensory analysis, it was found that the hydrolysis of chicken bone paste was in the range of 13.2%-15.9%, while the surface hydrophobicity index was in the range of 18.32-22.71, the sensory evaluation of chicken hydrolysate exhibited non-bitter taste.

关 键 词：鸡骨泥 酶解 水解度 苦味 疏水性 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]