复合酶分步水解鸭血工艺的研究

Study on Technology of Stepwise Hydrolysis of Duck Blood by Poly-enzyme

鸭血是家禽屠宰业的主要副产物之一,富含蛋白质和血红素铁等多种营养成分,开展鸭血的综合利用研究具有重要意义。本实验确定了先木瓜蛋白酶水解再风味酶水解的复合酶分步水解工艺。其最佳工艺参数为:先用木瓜蛋白酶在温度60℃、加酶量6000 U/g底物、底物浓度6%(w/v)、pH 6.0的条件下水解1 h,再用风味酶在加酶量6000 U/g底物、温度40℃、pH 6.0的条件下水解2 h,风味酶分两次加入,前1 h加入一半的酶,后1 h加入另一半的酶,在此条件下水解液中氨基酸百分含量可达16.23%。

The technology of stepwise hydrolysis of duck blood by poly -enzyme （firstly by papain, then by flavor enzyme） has been determined in this paper. The optimal hydrolyzing crafts were as follows： firstly, papain hydrolysis for 1 hour under the conditions of temperature 60℃, enzyme/substrate 6000 U/g, substrate concentration 6% （ w/v）, pH 6.0; then flavor enzyme hydrolysis for 2 hours under the conditions of enzyme/substrate 6000 U/g, temperature 40℃, pH 6.0, the half of the flavor enzyme was used in the first hour and the other half was used in the second hour. Under these conditions, the ratio of free amino nitrogen to total nitrogen in the hydrolyzing solution was 16.23%.