牦牛皮酶法脱毛工艺优化及其对食用品质的影响  

Optimization of Enzymatic Depilation of Yak Skin and Its Effect on Edible Quality

作　　者：刘洋 白家瑞 周先加 毛海峰 LIU Yang;BAI Jiarui;ZHOU Xianjia;MAO Haifeng(Qinghai Light Industry Institute Co.,Ltd.,Xining 810000,China)

机构地区：[1]青海省轻工业研究所有限责任公司,青海西宁810000

出　　处：《中国皮革》2024年第4期38-44,共7页China Leather

基　　金：青海省中央引导地方科技发展资金项目(2022ZY004)。

摘　　要：通过正交法优化牦牛皮酶法脱毛工艺,并分析其对食用品质的影响。在单因素试验的基础上,选取添加比例、酶液浓度、酶解时间、酶解温度4个影响因素;以脱毛率为评价指标,采用正交法优化酶法脱毛工艺;通过对比酶法脱毛与物理脱毛的牦牛皮之间色差、硬度、弹性、胶黏性、咀嚼性、蒸煮损失率等指标的差异,分析酶法脱毛对牦牛皮食用品质的影响。得到的最佳脱毛工艺为:中性蛋白酶∶糖化酶=2∶3,酶液浓度4000 U/mL,酶解温度45℃,酶解时长7 h,酶解pH值为6.5~7.5。此条件下,牦牛皮脱毛率为(98.43±0.02)%;经最佳脱毛工艺处理,牦牛皮蒸煮损失率由(7.81±0.5)%升至(28.54±0.7)%,硬度、弹性、胶黏性、咀嚼性均有所减低,嫩度有所提高。本研究为牦牛皮生产加工企业提供一项高效的牦牛皮脱毛工艺,为食用牦牛皮的精深加工提供理论基础。The technology of enzymatic depilation of yak skin was optimized by orthogonal design,and its effect on edible quality was analyzed On the basis of single factor experiment,four influencing factors were selected,including addition ratio,enzyme concentration,enzymatic hydrolysis time,and enzymatic hydrolysis temperature.The depilation rate was used as the evaluation index,and the enzymatic depilation process was optimized using orthogonal design.The differences of color difference,hardness,elasticity,stickiness,chewiness and cooking loss rate between enzymat-ic and physical depilation of yak skin were compared,the effect of enzymatic depilation on edible quality of yak skin was analyzed The optimum conditions are as follows∶neutral protease∶glucoamylase=2∶3,enzyme concentra-tion 4000 U/mL,enzyme hydrolysis temperature 45℃,enzyme hydrolysis time 7 h,enzyme hydrolysis pH value 6.5~7.5 Under these conditions,the rate of hair removal of yak skin is(9843±002)%The cooking loss rate of yak skin increases from(7.81±0.5)%to(28.54±0.7)%,hardness,elasticity,stickiness and chewiness de-crease,tenderness increases This study provides an efficient depilation technology for yak skin production and pro-cessing enterprises,and provides a theoretical basis for the deep processing of edible yak skin.

关 键 词：牦牛皮 酶法脱毛 正交法优化 脱毛率 食用品质 

分 类 号：TS51[轻工技术与工程—皮革化学与工程]