Protamex水解牛肉的研究  

ENZYMATIC HYDROLYSIS OF BEEF BY PROTAMEX

作　　者：毛善勇[1] 周瑞宝[1] 仪凯[1] 马宇翔[1] 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052

出　　处：《郑州工程学院学报》2004年第2期61-63,70,共4页

摘　　要：选用Protamex对牛肉蛋白进行单酶水解研究.在单因素分析的基础上采用响应面分析方法对牛肉酶解条件进行优化,得出了最佳的水解条件:酶浓度(E/S)2.0%,温度54℃,pH值6.4,液固比5.2∶1,水解时间2h,此条件下的理论水解度为12.57%.The hydrolysis of beef protein using Protamex was investigated. The Response Surface Methodology was used to evaluat the factors affecting beef hydrolysis based on single factor test. The optimum reaction conditions were as follows:enzyme concentration 2.0%,reaction temperature 54　℃ ,pH6.4 and ratio of water to beef 5.2∶1,reaction time 6 h.The degree of hydrolysis was 12.75%.

关 键 词：PROTAMEX 牛肉 酶水解 响应面分析方法 水解条件 水解度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]