摘要
报道了乌骨鸡肉酶解技术的最佳工艺参数。通过单因素试验确定了影响酶解效率的主要因素;然后采用5因素3水平正交试验获得了最佳酶解工艺参数:酶解温度42℃,pH7.4,酶与底物比7000 U/g,底物质量分数9%,酶解时间11 h。在此条件下,乌骨鸡肉酶解率大于23%,水解液总氨基酸含量40.643 mg/mL。对乌骨鸡进行深度水解处理,对提高其附加值奠定了技术基础。
This study reports the optimal process parameters for enzymatic hydrolysis of silky fowl meat. The main factors affecting hydrolysis efficiency were identified by single-factor design and optimized by using a five-factor, three-level orthogonal array design as follows: 42℃, pH 7.4, a hydrolysis time of 11 h, a ratio of enzyme to substrate of 7 000 U/g and a substrate concentration of 9%. The hydrolysis rate under the optimized conditions surpassed 23%, and total amino acid concentration of the hydrolsate was 40.643 mg/mL. This enzymatic hydrolysis will hopefully lay the technical basis for value-added utilization of silky fowl.
出处
《肉类研究》
2014年第6期9-12,共4页
Meat Research
基金
吉林省教育厅"十一五"规划项目(20145099)
关键词
乌鸡肉
水解
工艺优化
black bone chicken
hydrolysis
parameter optimization