高原鼢鼠肉蛋白的木瓜蛋白酶水解优化研究

Optimization of Protease Hydrolysis of Myospalax BaileyiMeat

为了综合开发利用高原鼢鼠肉,提高其营养价值,通过单因素探索,考察了酶种类、水解时间、温度、固液比、pH、加酶量等对鼢鼠肉蛋白水解度等的影响,木瓜蛋白酶是适宜的高原鼢鼠肉蛋白水解酶;并进一步以L16(45)正交试验设计优化木瓜蛋白酶水解高原鼢鼠肉蛋白的工艺条件。结果表明:影响木瓜蛋白酶水解鼢鼠肉蛋白水解度大小的试验因素依温度、固液比、酶量、时间顺次降低,温度对水解度的影响达到了极显著的水平;木瓜蛋白酶水解鼢鼠肉蛋白的最适处理条件为:水解温度55℃、固液比为1∶3.5、水解时间6h、加酶量2.8%(2.8g酶/100g肉),pH为6;在最适条件下木瓜蛋白酶对鼢鼠肉蛋白的水解度不低于48%。氨基酸分析结果表明:高原鼢鼠肉蛋白酶水解液有8种必需氨基酸在内的17种氨基酸,具有较高的营养价值和应用研究前景。

The conditions of enzyme hydrolysis of Myospalax baileyimeat, including enzyme variety, the period, temperature, pH, content of the enzyme and solid/liquid ratio etc, were investigated by single factor screening mode. Result showed that papain is the optimal enzyme for Myospalax baileyimeat hydrolysis. The L_(16)(4~5) orthogonal test method reveals that papain hydrolysis parameters on the degree of Myospalax baileyimeat hydrolysis follow the order of temperature, solid/liquid ratio, enzyme content and hydrolytic time, with hydrolytic temperature as the most significant parameter. The hydrolytic temperature of 55?℃, solid/liquid ratio of 1∶3.5, time of 6 h, enzyme content of 2.8% (2.8?g enzyme/100?g Myospalax baileyimeat) and pH of 6.0 are the optimized hydrolysis conditions, which results in a hydrolysis degree of more than 48%. The hydrolysate of Myospalax baileyimeat contains 17 amino acids including eight kinds of the essential amino acid, as revealed by amino acid analysis.