超声辅助酶法优化鸡肉蛋白水解工艺  

Optimization of Ultrasound-assisted Enzymatic Hydrolysis of Chicken Protein

作　　者：肖雪[1,2] 王金浩 邵俊花 范江平 葛长荣[5] 肖智超[1,2] XIAO Xue;WANG Jin-hao;SHAO Jun-hua;FAN Jiang-ping;GE Chang-rong;XIAO Zhi-chao(Yunnan Engineering Technology Research Center for Processing of Livestock Products,Yunnan Agriculture University,Kunming 650201,Yunnan,China;College of Food Science and Technology,Yunnan Agriculture University,Kunming 650201,Yunnan,China;Yunnan Huaheng Testing Technology Co.,Ltd.,Kunming 650201,Yunnan,China;College of Food,Shenyang Agriculture University,Shenyang 110866,Liaoning,China;Yunnan Agriculture University,Kunming 650201,Yunnan,China)

机构地区：[1]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 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南华衡检测技术有限公司,云南昆明650201 [4]沈阳农业大学食品学院,辽宁沈阳110866 [5]云南农业大学,云南昆明650201

出　　处：《食品研究与开发》2023年第2期124-131,共8页Food Research and Development

基　　金：云南省赵谋明专家工作站(云科发[2020]11号)。

摘　　要：鸡肉蛋白酶解产物中含有丰富的氨基酸和肽类物质,可用于研发相关天然功能性产品、调味料等,可大幅提高鸡肉资源的附加价值和利用率。采用单因素试验及响应面分析法对超声辅助酶法水解鸡肉蛋白工艺进行优化,研究蛋白酶的种类及不同工艺条件对鸡肉蛋白水解度的影响。结果表明,最佳酶解工艺:在超声功率600 W,辅助酶解20 min条件下,固液比1∶4(g/mL)、总加酶量0.21%、酶解时间4 h、酶解温度53℃,此时,鸡肉蛋白水解度为37.48%。The products of enzymatic hydrolysis of chicken protein are rich in amino acids and peptides,which can be used to develop related natural functional products and seasonings among other uses. Thus,enzymatic hydrolysis technology can greatly improve the added value and utilization of chicken. A single factor experiment and response surface optimization were used to optimize the ultrasonic-assisted enzymatic hydrolysis of chicken protein. In addition,the effects of protease types and different process conditions on the degree of hydrolysis of chicken protein were also studied. The results showed that the optimum conditions were the following: ultrasonic power 600 W,assisted enzymolysis for 20 min,total amount of enzyme 0.21%,temperature 53 ℃,solid/solvent ratio 1∶4(g/mL),and enzymatic hydrolysis time 4 h. Under these conditions,the degree of hydrolysis was 37.48%.

关 键 词：鸡肉蛋白 超声辅助 酶解 响应面分析 水解度 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]