双酶酶解制备羊骨多肽工艺研究

Study on hydrolysis of double-enzyme complex process of the sheep bone peptide

目的:解决羊骨多肽产品腥苦味较大问题。方法:选择木瓜蛋白酶与风味蛋白酶对羊骨蛋白进行酶解控制,研究酶解温度、时间、pH值、酶制剂添加量等对酶解效果的影响,对酶解后多肽粉进行苦味评价。结果:双酶酶解最佳工艺条件为:脱脂液在pH值7.0、温度60℃条件下,木瓜蛋白酶添加剂量1000 U/g,酶解3 h,灭活,添加风味蛋白酶200 U/g,在pH值7.0、温度50℃条件下,酶解2 h,灭活,喷雾干燥。所得羊骨多肽粉呈淡黄色,溶解后溶液澄清透明腥苦味较小。结论:该工艺成功地解决了羊骨多肽腥苦味的问题,为羊骨多肽工业化生产提供了参数依据。

This work aims at providing a method to remove or lower the bitter tastes of the sheep bone peptide. The papain and the flavourzyme are used to deal with the sheep bone protein, and the bitter taste of the sheep bone peptide was evaluated by the enzymolysis temperature, time, pH and the suitable dose of enzymes. Optimal enzymolysis conditions of double-enzyme hydrolyzing were obtained by orthogonality experiment and sensory evaluation. The degreasing fluid was hydrolyzed three hours by 1000 U/g papain under the pH7.0, temperature 60 ℃ conditions, and the protein hydrolysis fluid was treated two hours by 200 U/g flavourzyme under the pH7.0, temperature 60 % conditions after inactivate enzymes, the hydrolysis fluid continued to inactivate enzymes and obtained dry peptide powder by spray drying. The sheep bone dry peptide powder is generally a light yellow on the outside, and the peptide water solution is clear and transparent after dissolving solution, with little bitterness. The experimental results indicated that the enzymolysis technology well solved the bitter tastes of the sheep bone peptide and provided important theoretical base for the industrial production of the sheep bone peptide.