不同蛋白酶酶解制备鸡肉小肽的工艺条件研究

Study on the enzymatic hydrolysis process conditions with different proteases to preparation chicken small peptides

本研究拟制备2~3个氨基酸组成的鸡肉小肽,为鸡肉深加工和综合利用提供科学的方法和依据。试验采用4因素3水平正交试验设计,通过对中性蛋白酶和酸性蛋白酶的酶用量、时间、料液比、温度4个因素条件进行研究,确定最佳的鸡肉酶解小肽的工艺条件。结果表明:不同蛋白酶的酶解工艺条件对总氮(T-N)、游离氮(A-N)、水解度(DH)、氮回收率(NR)、平均肽链长度(APL)、肽平均分子质量(APM)指标均有影响。对各指标进行极差分析可知,酸性蛋白酶的酶解时间是决定DH、NR、APL和APM的主要影响因素;中性蛋白酶的酶解时间是决定DH、APL和APM的主要影响因素,而料液比是决定NR的主要影响因素。中性蛋白酶的酶解效果优于酸性蛋白酶,中性蛋白酶酶解2~3个氨基酸为主的最优酶解工艺条件为:酶用量1000 U/g,温度56℃,水解8 h,料液比1:2。

The study optimised the enzymatic hydrolysis conditions for producing small peptides composed of 2~3 amino acids from chicken,which to provide scientific methods and basis for deep processing and comprehensive utilization of chicken meat.The experiment adopts orthogonal experiment design with 4-factor 3-level,that studied the four factors of neutral protease and acid protease enzyme dosage,time,material-to-liquid ratio,and temperature to determine the best technological conditions for chicken enzymatic hydrolysis of small peptides.The results showed that the enzymatic hydrolysis process conditions of different proteases have an impact on total nitrogen(TN),total amino nitrogen(TAN),degree of hydrolysis(DH),nitrogen recovery(NR),average peptide chain length(APL),and average peptide molecular weight(APM)indicators.The main effect analysis revealed that the hydrolysis time of acid protease was the main influencing factor for the DH,NR,APL and APM of peptides;the enzymatic hydrolysis time of neutral protease was the main influencing factor for the DH,APL and APM of peptides,and the material-to-liquid ratio was the main influencing factor for NR.The enzymatic hydrolysis effect of neutral protease was better than that of acid protease.The optimal process conditions for neutral protease were:Enzyme dosage 1000 U/g,at 56℃,hydrolyze for 8 hours,and the ratio of material to liquid was 1:2.