摘要
为研究不同工艺条件对鸡肉酶解的影响,试验选用黄羽肉鸡作为原料,通过风味蛋白酶和中性蛋白酶复配酶解鸡肉,利用响应面分析方法,研究酶使用量、酶解温度、酶解时间三个因素对酶解液水解度的影响。结果显示:优化后的工艺为酶解温度53.26℃、复合蛋白酶使用量3.5%、酶解时间3.95 h,在该工艺下酶解液的水解度为39.26%。研究结果为肉鸡的综合开发和利用提供支持。
Yellow-feather chickens were selected as the raw material to study the effect of different technological conditions on chicken enzymolysis. Chicken were enzymatically digested by flavor protease and neutral protease. The amount of enzyme, enzymolysis temperature and enzymolysis time were selected to study the influence on the degree of hydrolysis of the enzymolysis solution by response surface methodology. The results showed that the optimized process was enzymolysis temperature of 53.26 ℃, 3.5% compound protease usage, 3.95 h for enzymolysis, and the hydrolysis degree of the enzymolysis solution under this process was 39.26%. The results provided reference for comprehensive development and utilization of broiler.
作者
肖朝耿
张子睿
卢文静
谌迪
唐宏刚
叶沁
崔海辉
孟祥河
茅小燕
吴清盛
刘雪峰
张建成
XIAO Chaogeng;ZHANG Zirui;LU Wenjing;CHEN Di;TANG Honggang;YE Qin;CUI Haihui;MENG Xianghe;MAO Xiaoyan;WU Qingsheng;LIU Xuefeng;ZHANG Jiancheng(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021;Ocean College,Zhejiang University of Technology,Hangzhou,Zhejiang 310014;Z.hejiang Yuying College of Vocational Technology,Hangzhou,Zhejiang 310018;Zhejiang Nongdao Food Co.,Ltd.,Hangzhou,Zhejiang 310000;Hangzhou Nature Biotechnology Co.,Ltd.,Hangzhou,Zhejiang 310000)
出处
《中国家禽》
北大核心
2020年第7期70-75,共6页
China Poultry
基金
浙江省公益技术应用研究项目(2017C32038)
“十二五”国家科技支撑计划项目(2014BAD04B06-03)
杭州市自主申报入库项目
杭州市农业科研攻关项目(20140432B19)。
关键词
黄羽肉鸡
酶解
响应面分析
yellow-feather chicken
enzymolysis
response surface methodology
