复合酶解脱盐咸蛋清的工艺优化  

Study on Optimization of Composite Enzyme Hydrolysis of Desalted Salt-pickled Egg White

作　　者：肖立涵 唐宏刚[2] 叶梦迪 周迪 肖朝耿[2] 

机构地区：[1]佛山科学技术学院食品与园艺学院,广东佛山528000 [2]浙江省农业科学院食品科学研究所,浙江杭州310021 [3]杭州羽浓禽蛋制品有限公司,浙江杭州311106

出　　处：《保鲜与加工》2018年第1期90-93,共4页Storage and Process

基　　金："十二五"农村领域国家科技支撑计划项目(2014BAD04B06);杭州市农业科研攻关项目(20140432B58)

摘　　要：为了提高脱盐咸蛋清蛋白的酶解效率,采用胰蛋白酶、复合蛋白酶与风味蛋白酶对脱盐咸蛋清蛋白进行复合酶酶解。结果表明:在加酶量(胰蛋白酶∶复合蛋白酶∶风味蛋白酶=1∶2∶2)0.04%,料液比1∶3(g/m L)、pH值7.5、酶解温度50℃条件下酶解4 h,可获得水解液清亮、无苦味、具有较好的鸭蛋蛋清风味特征、感官品质评分88分、水解度为47.2%的蛋清酶解液。To improve the effect of enzymatic hydrolysis of salt-pickled egg white, parenzyme, protamex and flavourzyme were chosen as composite biocatalysts for the hydrolysis reaction. Results showed that the optimal hydrolysis conditions were as follows：enzyme（parenzyme∶protamex∶flavourzyme =1∶2∶2） addition 0.04%, material-water ratio 1∶3（g/m L）,initial pH 7.5, hydrolysis temperature 50 ℃ and reaction time 4 h. Under these conditions, the egg white hydrolysate prepared had clear and transparent appearance, normal odor with relatively typical duck egg white flavor, no bitter taste, and the sensory score was 88, and the DH was 47.2%.

关 键 词：咸蛋清 酶解 工艺优化 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]