促进超声波场中木瓜蛋白酶活力的工艺优化  

Process Optimization of Papain Activity in Ultrasonic Field

作　　者：徐轲鹏 赵静[1] 唐月梅 王立博 邹强[1] 文永平 XU Kepeng;ZHAO Jing;TANG Yuemei;WANG Libo;ZOU Qiang;WEN Yongping(School of Food and Biological Engineering,Chengdu University,Chengdu 610106;Sichuan Light Industry Research Design Institute,Chengdu 610000)

机构地区：[1]成都大学食品与生物工程学院,成都610016 [2]四川省轻工业研究设计院有限公司,成都610000

出　　处：《食品工业》2022年第11期33-36,共4页The Food Industry

基　　金：四川省科技计划重点研发项目(2021YFN0008,2022YFS0512,2022YFQ0067)。

摘　　要：为改善较低温度下木瓜蛋白酶活力低的问题、促进超声波和游离半胱氨酸对木瓜蛋白酶协同增效作用,以木瓜蛋白酶活力为评价指标,通过单因素试验考察超声波功率、超声波时间和游离半胱氨酸添加量对木瓜蛋白酶活力的影响,并利用响应面优化工艺参数。结果表明:3个因素的影响顺序依次为游离半胱氨酸添加量>超声波时间>超声波功率;在木瓜蛋白酶用量0.1%、起始处理温度20℃、超声波功率100.97 W、超声波时间30.45 min、游离半胱氨酸添加量12.56 mmol/L的工艺条件下,木瓜蛋白酶活力最高为34.40 U/mL。试验结果可为提高低温下木瓜蛋白酶活力,为其在肉制品嫩化方面的高效应用提供数据参考。In order to improve the problem of lower energy at the low temperature, and to promote the ultrasound and free cysteine of papain synergistic effect, with papain vitality as evaluation index, through the single factor experiment to investigate the ultrasonic power, ultrasonic time and free cysteine content influence on papaya protease activity, the process parameters were optimized by response surface. The results showed that the influence order of the three factors was as follows: the amount of free cysteine>ultrasonic time>ultrasonic power. Under the condition of 0.1% papain dosage, 20 ℃ initial treatment temperature,100.97 W ultrasonic power, 30.45 min ultrasonic time and 12.56 mmol/L free cysteine addition, the maximum papain activity was 34.40 U/mL. The results could provide data reference for improving the activity of papain at low temperature and its efficient application in tenderizing meat products.

关 键 词：木瓜蛋白酶 超声波 响应面 半胱氨酸 

分 类 号：TS201.25[轻工技术与工程—食品科学]