羊肉蛋白酶解工艺优化及酶解液中氨基酸含量分析

Optimization of Enzymatic Hydrolysis Process of Mutton and Analysis of Amino Acid Composition in Enzymatic Hydrolysis Solution

采用新疆阿勒泰羊后腿肉为原料,以蛋白酶添加比例、酶解时间、pH值及酶解温度为自变量,以蛋白水解度为评价指标,采用单因素和响应面试验探究木瓜蛋白酶与风味蛋白酶组成的复合酶最佳酶解条件,并测定酶解液中氨基酸含量。结果表明:最佳酶解条件为木瓜蛋白酶与风味蛋白酶体积比1∶2、酶解时间5 h、pH5.5、酶解温度45.7℃,此条件下蛋白水解度达到44.22%,与理论值误差较小。最优条件下制备的酶解液中测定出16种氨基酸,谷氨酸(63.84 g/kg)、甘氨酸(48.37 g/kg)、组氨酸(41.02 g/kg)含量较高,甲硫氨酸(0.07 g/kg)含量最低。

Using Xinjiang Altay sheep hind leg meat as raw material,taking protease addition ratio,enzy-molysis time,pH value and enzymolysis temperature as independent variables,and degree of protein hydroly-sis as the evaluation index,single factor and response surface tests were used to explore the optimal enzymoly-sis conditions of the composite enzyme composed of papain and flavor protease,and the amino acid contents in the enzymatic hydrolysate were determined.The results showed that the optimal enzymolysis conditions were the volume ratio of papain to flavor protease of 1∶2,enzymolysis time of 5 h,pH of 5.5,and enzymolysis tem-perature of 45.7℃.The degree of hydrolysis under these conditions reached 44.22%,with a small error from the theoretical value.Under the optimal conditions,16 amino acids were determined in the enzymatic hydroly-sate prepared,with higher levels of glutamic acid(63.84 g/kg),glycine(48.37 g/kg),and histidine(41.02 g/kg),with the lowest content being methionine(0.07 g/kg).