摘要
对猪骨泥进行酶解,探讨酶的种类对酶解效果(水解度和酶解液颜色)的影响。在单酶水解的基础上,探讨复配酶对酶解效果的影响。结果表明:先用风味蛋白酶水解4h,再加入木瓜蛋白酶水解2h,双酶活力比为2:1,此时酶解效果最好。以脱色率和肽氮类物质损失率为考察指标进一步研究酶解液的脱色工艺,较优的脱色条件为添加4%的颗粒状活性炭室温下脱色1.5h,脱色率达到73.29%,肽氮类物质损失率为11.97%。
Pork bone collagen polypeptides Were prepared by the enzymatic hydrolysis of pork bone collagen. The effects of single and combined enzymes on the degree of hydrolysis and color of collagen hydrolysate were investigated. The best hydrolysis results were obtained when pork bone collagen was hydrolyzed sequentially with flavourzyme for 4 h and papain for 2 h. Further studies were conducted to optimize conditions for the decolorization of the resulting hydrolysate based on decolorization rate and peptide loss rate. Adsorption with 4% activated carbon for 1,5 h provided optimal decolorization results： the decolorization rate was up to 73.29% and the peptide loss rate was as low as 11.97%.
出处
《肉类研究》
2012年第10期18-21,共4页
Meat Research
基金
"十二五"国家科技支撑计划项目(2012BAD28B09)
关键词
猪骨
酶解
脱色率
损失率
porkbone enzymolysis
decolorization rate loss rate
