鸭骨蛋白的中性蛋白酶酶解工艺优化及其香精制备

Optimization of Enzymatic Hydrolysis of Duck Bone Protein by Neutral Proteinase and Its Flavor Preparation

为了优化鸭骨蛋白的中性蛋白酶酶解工艺,并将其制备成香精,试验采用单因素试验和响应曲面法对其工艺进行研究,通过Maillard反应制备成鸭肉味香精。试验结果表明酶解时间和pH对水解度影响极明显、酶解温度影响明显;通过响应曲面法的进一步分析显示,回归方程p=0.000 5,R_（Adj）~2=0.957 3和S/N（信噪比）=16.334,说明所建模型与试验值的拟合度很好。鸭骨蛋白的中性蛋白酶酶解工艺参数为酶解时间4 h,pH 7.1和酶解温度46℃;经试验验证,在此条件下水解度为28.79%,与理论计算值28.93%基本一致。Maillard反应的最佳配方为酶解液10 mL、葡萄糖1.6 g、半胱氨酸1.8 g和甘氨酸0.15 g;Maillard反应的最佳工艺参数为110℃反应1.5 h。

To optimize the process of enzymatic hydrolysis of duck bone protein by neutral proteinase and make it flavor, experiment design was employed with single factor experiments and response surface methodology. The result showed that the effect of enzymolysis time and pH was very significant, and the effect of enzymolysis temperature was significant. The results of the response surface methodology showed that the p=0.000 5, R_（Adj）~2=0.957 3 and S/N=16.334 from the regression model. It indicated that the model described the experimental value adequately. Based on the canonical analysis, the optimum conditions were obtained as followings： enzymolysis time 4 h, pH 7.1 and enzymolysis temperature 46 ℃. Under the optimized conditions, it was included that the best degree of hydrolysis was 28.79%, which was close to the estimated value 28.93% attained by using regression model. The best formulations of the maillard reaction were hydrolysates 10 mL, glucose 1.6 g, cysteine 1.8 g and glycine 0.15 g. The optimum conditions of the Maillard reaction were temperature 110 ℃ and time 1.5 h.