鸡骨架和鸡胸肉复合底物酶解工艺优化及产物呈味特性研究

Optimization of Enzymatic Hydrolysis of Chicken Skeleton and Chicken Breast Composite Substrate and Flavor Properties of Hydrolysates

为了提升鸡骨架和鸡胸肉复合底物酶解产物的风味,利用生物酶解技术对鸡骨架和鸡胸肉复合底物进行酶解,通过单因素实验与正交试验优化了酶解工艺,并分析了酶解物中的游离氨基酸含量及肽分子量分布情况。结果表明:复合蛋白酶与风味蛋白酶以3:1复配比同步酶解时风味最佳,最佳酶解条件是:鸡骨架与鸡胸肉比例9:1,料液比1:2 g/mL,温度50℃,pH7.5,酶添加量0.6%,酶解时间3 h。该条件下水解度达13.60%,感官评分4.7,制得的酶解物具有突出的鲜味和肉香味,呈味效果良好。随着酶解时间的延长,产物中游离氨基酸总量和小分子肽含量不断增加。最优工艺条件下,酶解产物中苦味氨基酸含量为2.74 mg/mL,占总游离氨基酸的71.73%,是主要的氨基酸;相对分子质量小于3 kDa的肽含量为93.26%。该研究结果为低值鸡骨架的综合开发和应用提供了参考。

In order to enhance the flavor of hydrolysate from the mixture of chicken skeleton and chicken breast,the hydrolysis of chicken skeleton and chicken breast composite substrate was carried out by biological enzymatic hydrolysis technology.The enzymatic hydrolysis process was optimized by single factor experiment and orthogonal experiment.Furthermore,the free amino acid content and molecular weight distribution of peptide in hydrolysates were analyzed.The results pointed out that the flavor of hydrolysate was better using simultaneous hydrolysis with protamex and flavourzyme by the ratio of 3:1.The optimal enzymolysis conditions were as follows:Ratio of chicken skeleton to chicken breast 9:1,solid-liquid ratio 1:2 g/mL,temperature 50℃,pH7.5,enzyme dosage 0.6%,and hydrolysis time 3 h.Under these conditions,the hydrolysate had a prominent umami taste,obvious meat flavor and good taste,with hydrolysis degree and sensory score of 13.60%and 4.7,respectively.With the prolongation of enzymatic hydrolysis time,the content of total free amino acids and peptides with low molecular weight increased continuously.Under the optimal process conditions,the content of bitter amino acids in the hydrolysate was 2.74 mg/mL,accounting for 71.73%of the total free amino acids,which were the main amino acids,and the content of peptides with molecular weight less than 3 kDa was 93.26%.The results provide a reference for the comprehensive development and application of low-value chicken skeleton.