复合酶解脱盐咸蛋清的工艺优化

Study on Optimization of Composite Enzyme Hydrolysis of Desalted Salt-pickled Egg White

为了提高脱盐咸蛋清蛋白的酶解效率,采用胰蛋白酶、复合蛋白酶与风味蛋白酶对脱盐咸蛋清蛋白进行复合酶酶解。结果表明:在加酶量(胰蛋白酶∶复合蛋白酶∶风味蛋白酶=1∶2∶2)0.04%,料液比1∶3(g/m L)、pH值7.5、酶解温度50℃条件下酶解4 h,可获得水解液清亮、无苦味、具有较好的鸭蛋蛋清风味特征、感官品质评分88分、水解度为47.2%的蛋清酶解液。

To improve the effect of enzymatic hydrolysis of salt-pickled egg white, parenzyme, protamex and flavourzyme were chosen as composite biocatalysts for the hydrolysis reaction. Results showed that the optimal hydrolysis conditions were as follows：enzyme（parenzyme∶protamex∶flavourzyme =1∶2∶2） addition 0.04%, material-water ratio 1∶3（g/m L）,initial pH 7.5, hydrolysis temperature 50 ℃ and reaction time 4 h. Under these conditions, the egg white hydrolysate prepared had clear and transparent appearance, normal odor with relatively typical duck egg white flavor, no bitter taste, and the sensory score was 88, and the DH was 47.2%.