咸蛋清蛋白酶解工艺条件的研究

Study on the enzymatic hydrolysis processes on salty white of salt-pickled egg

以含盐量约5%的咸鸭蛋清为原料,对中性蛋白酶、木瓜蛋白酶、胰蛋白酶、风味酶等进行筛选,确定了以木瓜蛋白酶和风味酶作为水解酶对咸蛋清进行复合酶解。通过对原料预处理条件、2种酶的复配比例、加酶量、酶解温度、底物浓度、pH等进行单因素试验,最后进行正交试验综合分析得到咸蛋清蛋白酶解制备多肽的最佳工艺条件。最佳酶解工艺条件为:90℃预处理30min,木瓜蛋白酶:风味酶4∶6,底物浓度为5%,E/S为4500U/g(底物),pH5.5,酶解温度为50℃,酶解反应时间为6h。

Enzymatic hydrolysis of the salty white of saltpickled egg with the salinity up to 5% was investigated. Papain and Flavor Enzyme were chosen as biocatalysts for the reaction. Results showed that Papain and Flavor Enzyme should be added at the same time. The optimal technological parameters of enzymatic hydrolysis of salty white of saltpickled egg by Papain and Flavor Enzyme were：optimal temperature and time for pre-treatment were 90 ℃ and 30 min,Papain∶Flavor Enzyme=4∶6,concentration of substrate was 5%, E/S was 4500 U/g（Sub）, pH 5.5, temperature was 50℃, time was 6 h, respectively.