食用猪皮脱毛工艺优化研究  

Optimization of Edible Pigskin Depilating Process

作　　者：刘冬敏[1,2] 王建辉 刘永乐 谭力[1] 李达青 唐晓双[1] 

机构地区：[1]湖南科技学院化学与生物工程学院,湖南永州425199 [2]湖南省水生生物资源食品加工工程技术研究中心,湖南长沙410114

出　　处：《湖南农业科学》2015年第7期56-59,共4页Hunan Agricultural Sciences

基　　金：湖南科技学院科学研究项目(14XKY107);湖南省水生资源食品加工工程技术研究中心开放基金资助项目(2015GCZX08)

摘　　要：以新鲜未脱毛猪皮为原料,利用中性蛋白酶和α-淀粉酶的协同作用,以脱毛率为主要指标,以中性蛋白酶用量及处理时间、α-淀粉酶用量及处理时间为研究因素,在单因素试验的基础上采用L9(34)正交试验对食用猪皮酶法脱毛工艺进行了研究。结果表明:影响猪皮脱毛率的主要因素为中性蛋白酶用量,其次为α-淀粉酶处理时间、α-淀粉酶用量和中性蛋白酶处理时间。最佳的脱毛工艺条件为中性蛋白酶用量3 500 U/100 g,处理时间80 min,α-淀粉酶用量4 000 U/100 g,处理时间35 min。最佳条件下猪毛脱除率为97.88%,胶原蛋白损失率为5.81%。Taking fresh and haired pigskin as the study material, the depilation rate as the indicator, and the amount and processing time of neutral protease and α-amylase as the research factors, the study designed a L9（ 3^4） orthogonal text on the basis of single-factor experiments to seek the optimal enzymatic depilating process of pigskin using the synergy of neutral protease and α-amylase. Single-factor experiments were concluded to evaluate the effects of four factors including the amount of neutral protease and α-amylase as well as their enzymatic hydrolysis time on depilation rate of pigskin. Experimental results showed that the most primary affecting factor was the amount of neutral protease, followed in turn by processing time of α-amylase, amount of α-amylase and processing time of neutral protease. The optimal practical condition for depilation was as follows： enzymolysing with 3 500 U/100 g neutral protease for 80 min and then 4 000U/100 g α-amylase for 35 min. Under this optimal condition, the depilation rate of pigskin was 97.88% and the loss rate of collagen was5.81%.

关 键 词：猪皮 脱毛 中性蛋白酶 Α-淀粉酶 正交试验 

分 类 号：S872[农业科学—畜牧兽医]