2种蛋白酶酶解肉类效果的对比分析

Comparative analysis of the effect of two proteases on meat

采用2种蛋白酶对猪肉、鸡肉和牛肉进行酶解,2种酶酶解3种底物所得酶解液在氨基酸态氮、总氮和固形物上存在一定的差距,其中,蛋白酶H2猪肉、鸡肉和牛肉酶解液的氨基酸态氮含量分别比蛋白酶H1高4.09%、2.02%和8.40%。H2猪肉和鸡肉酶解液总氮含量分别比H1高4.27%和1.46%。H2酶解猪肉、鸡肉和牛肉的固形物含量分别比H1高2.67%、0.99%和5.76%。H2的酶解效果较好,2种酶均对鸡肉的酶解效果好。H1酶解液的美拉德反应产物风味好于H1酶解液。

Two proteases were used to hydrolysis pork, chicken and beef. There were some differences in amino acid nitrogen content, total nitrogen and solid content among the hydrolysate of three subs/rates aider hydrolysis by two kinds of enzyme. The amino acid nitrogen of pork, chicken and beef hydrolysates by enzyme H2 was 4.09%, 2.02% and 8.40% higher than that by enzyme HI, respectively. The total nitrogen of pork and chicken hydrolysates by enzyme H2 were 4.27% and 1.46% higher than that by enzyme HI, respectively. The solid content of pork, chicken and beef hy- drolysates by enzyme H2 was 2.67%, 0.99% and 5.76% higher than that by enzyme HI, respectively. In conclusion, the hydrolysis effect of H2 was better, and both enzymes had good hydrolysis effect on chicken. The Maillard reactions products of H1 hydrolysate had better flavor than H2 hydrolysate.