响应面法优化腾冲雪鸡肌肉的酶解工艺  

Optimization of Enzyme Hydrolysis Process of Tengchong Snowcock Muscles by Response Surface Methodology

作　　者：郭磊 杨晶晶 朱金花 谷大海[2] 阚欢 刘云 GUO Lei;YANG Jing-jing;ZHU Jin-hua;GU Da-hai;KAN Huan;LIU Yun(School of Light Industry and Food Engineering,Southwest Forestry University,Kunming 650224,Yunnan,China;Yunnan Engineering Technology Research Center for Processing of Livestock Products,Yunnan Agricultural University,Kunming 650201,Yunnan,China)

机构地区：[1]西南林业大学轻工与食品工程学院,云南昆明650224 [2]云南农业大学云南省畜产品加工工程技术研究中心,云南昆明650201

出　　处：《食品研究与开发》2019年第12期89-94,共6页Food Research and Development

基　　金：云南省科技计划项目(2018ZG004)

摘　　要：腾冲雪鸡是云南省著名的特色珍稀优良鸡种之一,是腾冲市地方特色优势禽种资源,肉骨乌黑、味香肉嫩。本文以腾冲雪鸡肌肉为原料,以水解度为指标,在单因素试验的基础上,选取对肌肉酶解效果影响较大的液固比、酶解时间、酶解温度3个因素,进行响应面试验设计并对其酶解工艺参数进行优化。结果表明,腾冲雪鸡肌肉酶解的最佳工艺参数为:动物蛋白酶加酶量0.66%、液固比3∶1(g/mL)、酶解时间5.25h、酶解温度51℃,此条件下蛋白质的水解度为57.13%。试验结果为腾冲雪鸡风味物质和复合调味料的开发与利用提供了参考。Tengchong Snowcock is one of famous fine breeds in Yunnan province, it is the local characteristic poultry resources in Tengchong city, its meat and bone is dark, the meat is fresh and tender, and tastes sweet. The objective of this study was to obtain the enzymatic hydrolysis conditions of Tengchong Snowcock muscles. With Tengchong Snowcock muscle as raw material, and degree of hydrolysis was used as test index, on the basis of single-factor test results, liquid-solid ratio, enzyme hydrolysis time and enzyme hydrolysis temperature were selected to optimize the enzyme hydrolysis conditions by response surface methodology. The following conditions were found to be optimum for the enzymatic hydrolysis: amounts of animal protease of 0.66 %,liquid-solid ratio of 3∶1(mL/g), enzyme hydrolysis time of 5.25 h and enzyme hydrolysis temperature of 51 ℃, under these conditions, hydrolysis degree of 57.13 % was obtained. The results could provide theoretical foundation of flavoring and compound seasoning process of Tengchong Snowcock chicken.

关 键 词：腾冲雪鸡 肌肉 酶解 水解度 响应面法 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]