风味蛋白酶水解牦牛血液蛋白工艺优化研究  

Study on Process Optimization of Hydrolysis of Yak Blood Protein by Flavoring Protease

作　　者：刘元林[1] 田晓静[1,2] 黄汇惠 柏家林 丁功涛[1,2] 孙娜 马忠仁 马占龙[3] LIU Yuan-lin;TIAN Xiao-jing;HUANG Hui-hui;BAI Jia-lin;DING Gong-tao;SUN Na;MA Zhong-ren;MA Zhan-long(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124,China;China-Malaysia National Joint Lab,Biomedical Research Center,Northwest Minzu University,Lanzhou 730030,China;Linxia Junlin Muslim Meat Products Co.Ltd,Linxia 731100,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030 [2]西北民族大学生物医学研究中心中国-马来西亚国家联合实验室,甘肃兰州730030 [3]临夏市俊林清真肉制品有限责任公司,甘肃临夏731100

出　　处：《西北民族大学学报（自然科学版）》2021年第1期31-37,共7页Journal of Northwest Minzu University(Natural Science)

基　　金：“科技助力经济2020”重点专项(SQ2020YFF0405583);中央高校基本科研项目(XBMU-BYL19116);西北民族大学中央高校基本科研业务费资助项目(31920200115、31920190022)。

摘　　要：通过风味蛋白酶水解牦牛血液蛋白,以蛋白水解率为指标,采用单因素实验探究水解pH、水解温度、料液比、酶浓度、水解时间五个因素对牦牛血液蛋白水解效果的影响.在此基础上以五因素三水平正交试验(L18(37))优化水解工艺,发现较佳水解工艺参数为A1B2C3D3E3,即最适pH为6.0、最适温度为50℃、料液比为1:9.0 g·mL^(-1)、酶浓度1.25%、水解时间6 h,此时蛋白水解率为33.42±0.44%,水解液氨基酸总量是牦牛原血氨基酸总量的174倍.本实验为牦牛屠宰场血液废弃物资源利用提供理论基础,从而提高牦牛的综合使用价值.In this study,yak blood protein was hydrolyzed by flavor protease,the hydrolysis rate was taken as the index,and single factor experiment was used to study the effects of five factors on the enzymatic hydrolysis of yak blood including pH,hydrolysis temperature,solid-liquid ratio,enzyme addition amount and hydrolysis time.On these bases,the orthogonal test(L18(37))was designed to optimize the enzymatic hydrolysis process.It was found that the better enzymatic hydrolysis process parameter was A1 B2 C3 D3 E3,that is,pH 6.0,hydrolysis temperature 50℃,the solid-liquid ratio1:9.0 g/mL,Enzyme addition amount was 1.25%,the hydrolysis time was 6 h,and the hydrolysis rate was 33.42±0.44%.The total amount of amino acids in hydrolysate was 174 times more than that in yak blood.This experiment could improve the utilization rate of large amount of blood waste resources in yak slaughtering industry and improve the value of yak comprehensive utilization.

关 键 词：牦牛血 风味蛋白酶 水解 工艺优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]