复合风味蛋白酶水解鸡骨泥工艺条件的研究

Study on Enzymolysis Conditions of Chicken - mashed Bone by Flavourzyme

鸡骨中含有丰富的营养物质,对鸡骨进行深加工,能有效提高蛋白质的综合利用率。利用复合风味蛋白酶(Flavourzyme)对鸡骨泥进行深度水解以制取动物蛋白水解液,结果表明:鸡骨泥经90℃、30min加热预处理,其水解度有较大提高。酶解最佳条件为:温度50℃、pH值7.0、底物含量5%、加酶量4000U/g、水解时间4h,制得的水解液的水解度达23.21%,氮收率为70%,且无任何苦味和异味。

Chicken bone contains plenty of various nutritious. The deep processing of chicken bone can effectively improve the utility of protein. The flavourzyme was used in the experiment to made hydrolysis animal protein. The optimal hydrolysis conditions were determined. The results showed that the preheating treatment at 90℃ for 30 minutes could promote the enzymolysis and the best enzymolysis conditions were as follows： temperature 50℃, pH 7.0, substrate concentration 5%, enzyme dosage 4 000 U/g, hydrolysis time 4 h. The degree of hydrolysis （DH） and nitrogen recovery of the hydrolysates could reach to 23.21% and 70%, respectively, and without any bitterness and strange odour.