鸡肉蛋白酶解工艺及水解产物成分研究  

Optimum technical conditions of chicken hydrolysis and composition of hydrolysate

作　　者：邱燕翔 陆志鸿 许守庆 容莉霞 

机构地区：[1]广州市味研生物工程科技有限公司,广州510000

出　　处：《食品科技》2017年第3期284-287,共4页Food Science and Technology

基　　金：广州市科技型中小企业创新项目(2017010160486)

摘　　要：为了研究鸡肉蛋白的酶解工艺条件,采用复合酶解的方法,研究了酶种类及酶解工艺条件对水解度的影响。结果显示鸡肉蛋白的最佳水解条件:pH为7.0,料液比为1:2,酶解温度为58℃,复合蛋白酶(添加量0.33%)酶解2 h后,不灭酶,加入风味蛋白酶(添加量0.67%)再酶解2 h;并在此酶解条件下,研究测定了鸡肉蛋白酶解液中游离氨基酸成分和含量,以及酶解液中肽分子量分布的情况。酶解液中游离氨基酸种类齐全且含量丰富;酶解液的肽相对分子质量都集中在1000u以下,酶解过程中多肽不断减少,寡肽不断增加;酶解3.5 h后,相对分子质量小于1000 u的小分子肽和氨基酸含量可达99.85%。The effect of varieties of enzymes and chicken protein hydrolysis technology on the degree of hydrolysis was studied by compound enzyme. The results indicated that the optimum hydrolysis conditions of chicken protein as follows： pH7.0, material-water ratio 1：2, temperature 58℃, 0.33% protamex hydrolyzed for 2 hours, without inactivating protamex, and then 0.67% flavorzyme hydrolyzed for 2 hours. Under the condition of enzymatic hydrolysis, this study focused on the composition and content of free amino acid（FFA） and the distribution of molecular weight of peptides during the optimum hydrolysis. The hydrolysate was found to be abundant in FFA. Peptide molecular weight of hydrolysate was less than 1000 u. Polypeptides were gradually degraded during the hydrolysis. Oligopeptides were gradually increased during the hydrolysis. The content of peptides and amino acids with molecular weight under 1000 u reached 99.85% after 3.5 hours of hydrolysis.

关 键 词：鸡肉蛋白 酶解 水解度 游离氨基酸 肽分子量分布 

分 类 号：TS264.23[轻工技术与工程—发酵工程]