双酶法酶解猪瘦肉蛋白工艺优化研究

Study on the optimization hydrolysis condition of lean pork protein with twice enzymolysis method

为制备腊味香精提供更丰富的前体物,以猪瘦肉为原料,水解度为指标,选用Alcalase和Flavourzyme为试验用酶,通正交试验优化双酶法水解猪瘦肉蛋白最佳工艺条件。结果表明:Alcalase和Flavourzyme水解瘦肉蛋白其最佳条件为,pH 9时,用1 000U/g Alcalase于60℃下水解6h,再用2 500U/g Flavourzyme于50℃、pH 4.5继续水解4h。此时,水解度达到34.82%,比Alcalase和Flavourzyme单酶水解度分别提高34.12%和27.48%,且酶解产物还含有丰富的制备腊味香精的前提物。

For the preparation of meat flavor to provide more abundant precursors,taking lean pork meat as raw material,degree of hydrolysis as an index,Alcalase and Flavourzyme were chosen as the two tool-enzymes.For the sake of getting the optimum conditions of two-enzyme hydrolysis,the orthogonal experiment was conducted.The results showed that the optimum conditions of enzymatic hydrolysis was hydrolyzing protein with 1 000 U/g Alcalase at pH 9.0,60 ℃ for 6 hours and then with 2 500 U/g Flavourzyme at 50 ℃,pH 4.5 for another 4 hours,its hydrolysis degree could be reached 34.82%.Compared with those of hydrolyzing with Alcalase and Flavourzyme alone,hydrolysis degree were increased by 34.12% and 27.48%,respectively,and full of precursor of meat flavors for Millard reaction.