双酶水解鸡骨泥的工艺优化  

The study on the enzymatic hydrolysis process on chicken bone paste with double enzyme combination

作　　者：丁小燕[1,2,3] 张雯 倪莉[1,2] 刘志彬 DING Xiao-yan;ZHANG Wen;NI Li;LIU Zhi-bin(Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China;Fujian Center of Excellence for Food Biotechnology , Fuzhou , Fujian 350108, China;Budweiser InBev Investment Co., Ltd., Wuhan, Hubei 430050, China)

机构地区：[1]福州大学食品科学技术研究所,福建福州350108 [2]福建省食品生物技术创新工程技术研究中心,福建福州350108 [3]百威英博投资[中国]有限公司,湖北武汉430050

出　　处：《食品与机械》2018年第1期205-208,共4页Food and Machinery

基　　金：福建省科技厅引导项目(编号：2015N005)

摘　　要：对鸡骨泥进行酶水解,经筛选确定中性蛋白酶和Flavourzyme复合风味酶的组合能有效酶解鸡骨泥。经正交试验分析,确定酶解的最佳工艺为:酶解温度50℃、pH值8.5、中性蛋白酶和Flavourzyme复合风味酶的添加量分别为0.75%和1.50%、底物浓度5%、水解时间2.5h。在该条件下酶解效率最高,水解度和氮收率分别为37.11%和92.50%,酶解产物澄清无苦味及腥味,且游离氨基酸含量显著增加。Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate con centration was 5%, hydrolyzed at was 50℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis （DH） and nitrogen recovery of the hydrolysates were 37.11% and 92.5%, respectively. The hydrolysate had no significant bitter taste or strange odor, with the significant increase of the amount of the free amino acids.

关 键 词：鸡骨泥 双酶复合水解 游离氨基酸 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]