木瓜蛋白酶处理鲜鸡蛋酶解参数优化研究

Optimal conditions of fresh eggs hydrolyzed by papain

利用木瓜蛋白酶对新鲜鸡蛋液进行酶解,将酶解时间、酶解温度、酶解p H值和酶用量作为关键参数,酶解完成后通过测定酶解液中氨基酸态氮含量,从而确定最佳工艺条件。结果表明,木瓜蛋白酶酶解制备鸡蛋全粉的最佳工艺为酶解温度55℃、酶解时间3 h、酶解p H值4.5、酶用量0.6%,在该条件下,新鲜鸡蛋液中氨基酸态氮质量分数为1.160%。

Fresh eggs were hydrolyzed by papain, with a target of amino acid nitrogen, the optimized enzymolysis conditions determined through orthogonal experiment were as follows： enzymolysis temperature 55℃, enzymolysis time 3 h, pH4.5, enzyme amount 0.6%. Under these conditions, the content of amino acid nitrogen was 1.160%.