牛肉酶解工艺的研究

Study on the enzyme hydrolysis of beef

研究了木瓜蛋白酶对牛肉进行酶解的条件。实验结果表明,木瓜蛋白酶的最佳酶解条件为:底物浓度330 g/L,酶解时间4 h,加酶量为0.2%,pH8.0,酶解温度50℃。

This paper studied the process of beef paste by enzymatic hydrolysis. The results of the study indicated that the optimum papain enzymatic hydrolysis conditions were： substrate concentration 330 g/L, enzyme concentration 0.2%, temperature 50 ℃, pH 8.0, taking time 4 h.