不同蛋白酶制剂对牛肉的酶解效果研究  

The Enzymatic Effect of Different Proteases Preparation on Beef

作　　者：王玲玲 WANG Ling-ling(Hulunbuir Vocational Technical College,Hulunbuir 021000,Inner Mongolia,China)

机构地区：[1]呼伦贝尔职业技术学院,内蒙古呼伦贝尔021000

出　　处：《食品研究与开发》2019年第1期51-56,共6页Food Research and Development

摘　　要：以复合蛋白酶、木瓜蛋白酶、胰蛋白酶和风味蛋白酶对牛肉进行预处理,测定酶解液的理化指标、多肽分子量分布、游离氨基酸等,筛选出适宜蛋白酶。结果表明,复合蛋白酶在可溶性氮、氨基酸态氮,水解度等指标上优于其他种类蛋白酶制剂。添加木瓜蛋白酶、复合蛋白酶的酶解液在2 KDa～5 KDa、小于1 KDa的多肽分布较高,这两部分多肽对食品风味具有重要作用。添加复合蛋白酶酶解液的氨基酸总量最多,其中鲜味氨基酸含量明显高于其他组别,苦味氨基酸含量低于其他组别。结合酶解液的感官评定结果,复合蛋白酶是比较适宜酶解牛肉的酶制剂。In this study,in order to select the best protease,the protamex,papain,trypsin and flavourzyme were used to digest the beef.The physical and chemical indicators,peptide molecular weight distribution and free amino acid of enzymatic hydrolysate were measured.The results showed that the dissolved nitrogen,amino acid nitrogen and hydrolyzing degree in the protamex group were higher than other groups.The groups of adding papain and protamex were higher than other groups in 2 KDa-5 KDa and lower than in 1 KDa peptide distribution,the two parts of the peptide played an important role in food flavor.The total amino acid of protamex was the highest in all groups,which the content of umami amino acid was significantly higher than other groups and the content of bitter amino acid was lower than other groups.In combination with the result of sensory evaluation of enzymatic hydrolysate,the results indicated that the protamex was a more suitable digestion enzyme preparation on beef.

关 键 词：蛋白酶制剂 牛肉 酶解液 复合蛋白酶 风味肽分子量分布 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]