摘要
利用胰酶酶解猪骨素并测定其酶解液的水解度。通过单因素试验确定胰酶水解猪骨素的酶解温度、pH值、酶用量、料液比(底物浓度)及水解时间,在此基础上用正交试验分析酶解的最佳工艺,在本试验条件下,酶解的最佳工艺为在温度45℃,pH7.5,酶用量8750U/g以及料液比1∶12.5g/mL条件下酶解3h,此条件下水解度可以达到25.00%。
Pig bone was hydrolysis by pancreatic enzyme and measured the hydrolysis degree of hydrolyzate. Based on single factor （temperature, pH, amount of enzyme, rate of raw material and water, hydrolysis time） experiment, hydrolysis process of pig bone extract by pancreatic enzyme was investigated. Result of orthogonal experiment indicated that the optimal hydrolytic process for pig bone extract was temperature 45 ℃, pH 7.5, amount of enzyme 8 750 U/g, rate of raw material and water 1∶12.5 g/mL, hydrolysis time 3 h and the degree of hydrolysis could reach to 25.00 %.
出处
《食品研究与开发》
CAS
北大核心
2010年第4期130-133,共4页
Food Research and Development
基金
四川省科技厅基础研究基金项目"微胶囊技术在预调现冷保鲜食品中的应用研究"(2008JY0219-1)
关键词
骨素
胰酶
酶解
工艺
pig bone extract
pancreatic enzyme
hydrolysis
technology
