利用盐酸水解鸡肉小肽工艺条件研究  

Study on acid hydrolysis of process conditions to preparation chicken peptides

作　　者：杨秀娟[1,2] 陶琳丽[1,2] 邓斌[3] 曹志勇[4] 黄伟[1] 陶冶 戚敏 张曦[1,2] YANG Xiujuan;TAO Linli;DENG Bin;CAO Zhiyong;HUANG Wei;TAO Ye;QI Min;ZHANG Xi(Collage of Animal Science and Technology,Yunnan Agricultural University,Kunming,Yunnan Province 650201,China;Yunnan Key Laboratory Animal Nutrition and Feed Science,Yunnan Agricultural University,Kunming,Yunnan Province 650201,China;Yunnan Rural Science and Technology Service,Center,Kunming,Yunnan Province 650201,China;College of Foundation and Information Engineering,Yunnan Agricultural University,Kunming,Yunnan Province 650201,China;Yunnan feed industry association,Kunming,Yunnan Province 650201,China)

机构地区：[1]云南农业大学动物科学技术学院,云南昆明650201 [2]云南农业大学云南省动物营养与饲料重点实验室,云南昆明650201 [3]云南省农村科技服务中心,云南昆明650201 [4]云南农业大学基础与信息工程学院,云南昆明650201 [5]云南省饲料工业协会,云南昆明650201

出　　处：《中国饲料》2019年第5期69-73,共5页China Feed

基　　金：云南省动物营养与饲料重点实验室开放基金项目(DYKF2015007)

摘　　要：本研究拟制备2～3个氨基酸组成的鸡肉小肽,为鸡肉深加工和综合利用提供科学的方法和依据。试验采用三因素三水平的正交试验设计,在110℃温度下研究盐酸浓度、水解时间、料液比对鸡肉制备小肽的水解工艺条件进行研究。通过平均肽链长度和氮回收率,确定最佳的盐酸水解小肽的工艺条件。结果表明:不同水解工艺条件对总氮、游离氮、水解度、氮回收率、平均肽链长度、肽平均分子质量各项指标均有影响,对各指标进行极差分析,盐酸浓度是决定总氮、游离氮、水解度、氮回收率、平均肽链长度的主要影响因素,水解时间与料液比次之。鸡肉小肽的最优制备工艺条件为:水解时间4 h、盐酸浓度4 mol/L、料液比1∶3,在此条件下,小肽中的氮水解回收率为81.79%。In order to prepare chicken peptides that composed of 2~3 amino acids,which could provide a scientific method and basis for deep processing and comprehensive utilization of chicken.The test adopted orthogonal test design of three factors and three levels,under 110℃,hydrochloric acid concentration,hydrolysis time and feed liquid ratio were studied.The optimum conditions for hydrolysis of peptides by hydrochloric acid were determined by mean peptide chain length and nitrogen recovery.The results showed that different hydrolysis conditions were affected of total nitrogen,nitrogen free,degree of hydrolysis,nitrogen recovery rate,average peptide chain length,through the range analysis,the main influence factors of hydrolysis effect was hydrochloric acid concentration,followed by hydrolysis time and solid-liquid ratio.The optimal processing conditions for chicken peptides were:hydrolysis time was 4 hours,hydrochloric acid concentration was 4 mol/L,feed liquid ratio was 1∶3.Under this preparation condition,nitrogen recovery rate of peptide was 81.79%.

关 键 词：盐酸 水解 鸡肉小肽 工艺条件 

分 类 号：S873[农业科学—畜牧兽医]