猪肉蛋白酶法水解优化工艺研究

Optimized techniques of enzymatic hydrolysis to pork protein

通过单因素试验和正交试验,研究了猪肉蛋白质酶水解的优化工艺,结果表明:猪肉蛋白质的较优水解酶为木瓜蛋白酶和中性蛋白酶,其中木瓜蛋白酶水解猪肉蛋白的最适条件为:酶用量2.6%,pH 7.0,55℃,水解3.5 h;中性蛋白酶水解猪肉蛋白的最适条件为:酶用量1.8%,pH 6.5,40℃,水解4.5 h.双酶水解的最适工艺参数为:木瓜蛋白酶与中性蛋白酶按1∶2混合同时水解,总用酶量1.5%,pH 8.0,50℃,水解4.0 h,水解度可达到31.95%,且制得的水解液色泽金黄,澄清透明,无异味.

The degree of hydrolysis （DH） was assayed by single factor test and orthogonal experiment. The results showed both papain and neutral protease were better enzymes for hydrolyzing pork protein. For papain, the optimal hydrolysis condition was enzyme concentration 2.6 %, pH 7.0, 55 ℃ for 3.5 h. For neutral protease, the optimal hydrolysis condition was enzyme concentration 1.8%, pH6.5, 40 ℃ for 4.0 h. The optimum technique conditions with two enzymes mixed hydrolysis were papain/neutral protease 1：2, enzyme amount 1.5 %, pH 8.0, 50 ℃ for 4.0 h. The degree of hydrolysis could reach 31.95 %, hydrolyzed produce showed golden, transparent and no peculiar smell.