摘要
比较了5种不同蛋白酶的水解结果,风味蛋白酶和复合蛋白酶对鸡骨泥蛋白的水解效果最佳。将这2种酶按1:2进行复配,并采用响应面法对复配蛋白酶的水解条件进行了优化。最终确定复配蛋白酶的最优水解条件为:温度52℃,酶浓度1.3%,pH6.9,反应时间5h,且采用复配酶时水解度比采用单一蛋白酶时提高了约10%。
Flavourzyme and Protamex are selected from five different proteinases depending on hydrolysis effects on chicken-bone paste. The enzymatic hydrolysis conditions are analyzed by the response surface method with mixing the two enzymes at the proportion of 1：2. The optimum enzymarie hydrolysis conditions are： temperature 52℃ enzyme concentration 1.3 %, pH 6.9, hydrolyzing time 5 h. The limitation of single proteinase and the effect of hydrolysis are improved by using the compound enzyme.
出处
《中国酿造》
CAS
北大核心
2009年第2期80-83,共4页
China Brewing
基金
国家科技支撑计划项目(2007BAK36B00)
天津市科技计划项目(08ZCKFNC00900)
关键词
鸡骨泥
蛋白酶
复配酶
响应面
Chicken-Bone paste
proteinase
compound enzyme
response surface method
