肉鸡鸡肉酶水解及动力学特性研究

Study on Protease Hydrolysis and Its Dynamic Character of Meat Chicken

为肉鸡水解蛋白液或蛋白粉的开发提供一定的理论依据,以新鲜肉鸡肉作为蛋白质底物进行水解试验,考察了温度、时间、酶用量、pH值和固液比5个因素对肉鸡酶水解的影响。分别采用木瓜蛋白酶、胃蛋白酶、中性蛋白酶、菠萝蛋白酶对肉鸡进行水解试验,进行最优酶的水解肉鸡试验,并比较各酶的水解度、水解条件和水解液,以及最优酶单独水解肉鸡时的水解度。试验表明,木瓜蛋白酶为水解肉鸡肉的最优酶,最优酶最适条件为:50℃,7h,酶用量2.4%(以鸡肉重量的百分数计),pH7.0,固液比1∶4;在此条件下,水解度可达26.07%,同时拟合出木瓜蛋白酶肉鸡水解的动力学特性方程为:υ=4.8852cS/(175.247+cS)。结果表明木瓜蛋白酶水解肉鸡肉的效果明显优于其它3种酶,且水解最适条件也比较容易实现。

The fresh meat chicken was hydrolyzed as substrate in order to increase its variety of deep-products and heighten its additional value.Papain, pepsin, neutrase and bromelain were used to hydrolyze fresh meat chicken.The effects of temperature, time, enzyme amount, pH value and solid/liquid ratio on hydrolysis were determined.The degree of hydrolysis of the optimal protease was analyzed. The optimal protease is papain, its optimum hydrolysis condition is temperature 50 ℃, time 7 h, enzyme amount 2.4%, pH value 7.0, solid/liquid ratio 1∶4, and the degree of hydrolysis at this condition is 26.07%. The dynamics character of papain was studied. The Michaelis-Menten equation was:υ=4.8852c_S/(175.247+c_S)。