摘要
本实验采用 Papain、Flavourzyme、Neutrase和 Protamex四种酶水解猪肉蛋白制备富含氨基酸、生物活性多肽的水解液。实验中确定了酶解前处理条件、各种酶的适宜添加量以及最合适的复合酶为Flavourzyme和 Protamex。Flavourzyme 加酶量为 18(LAPU/g蛋白),Protamex 加酶量为0.045(AU/g蛋白)。复合酶酶解条件的优化采用响应面(RSM)法。最终确定复合酶的最佳作用条件:[S]=7.5%蛋白,T=49℃,起始pH=7.0,在优化条件下,时间为8h时的DH=51.08%。
Pork protein was hydrolyzed with four kinds of commercial proteolytic enzymes (Flavourzyme,Neutrase,Papain and Protamex)in this paper. Firstly pretreatment condition and the optimum enzyme adding of each enzymes was obtained through one-level experiment. The optimum enzyme adding of Flavourzyme and Protamex were 18 (LAPU/g protein) and 0.045 (AU/g protein). Optimum hydrolysis conditions of mulriple enzymes were investigated with response surface method. The optimum concentration of substrate, temperature and initial pH were 7.5%,49℃ and 7.0 Hydrolysis was carried out at optimum conditions for 8 hours, DH can reach 51.08%.
出处
《中国调味品》
CAS
北大核心
2005年第1期7-11,共5页
China Condiment
关键词
猪肉蛋白
底物浓度
酶解
复合酶
响应面
pork protein
concentration of substate
enzymatic hydrolysis
mulriple enzymes
response surface method
