复合酶水解乳鸽肉的研究

Study on enzymatic hydrolysis to pigeon meat

以乳鸽脯肉为原料,选择复合蛋白酶(Protamex)和复合风味酶(Flavourzyme)分步水解制备乳鸽肉水解液。通过对水解条件的研究确定Protamex酶最适酶解条件为:固液比为1∶2,反应温度为55℃,pH值7.5,酶用量0.2%,酶解时间5h;在此反应条件下,单一酶酶解液最高水解度为25%左右;分步酶解的工艺条件是:Protamex酶反应进行2h后,加入0.5%Flavourzyme酶,50℃下酶解时间14h,酶解液水解度达40%,复合水解液呈亮黄色,味道鲜美。氨基酸分析结果表明,游离氨基酸含量约4641mg/100mL(色氨酸未计),必需氨基酸2838mg/100mL,占61.2%。尤其是亮氨酸、异亮氨酸、缬氨酸、苏氨酸等支链氨基酸含量以及谷氨酸、天门冬氨酸、甘氨酸等呈味氨基酸含量丰富。结果为乳鸽肉复合水解液作为疗效营养剂或高级调味料提供了依据。

Young pigeon meat was hydrolyzed to prepare amino acid hydrolysate us ing Protamex and Flavourzyme. The optimum temperature and initial pH and time of Protamex enzymatic hydrolysis w ere 55°C and pH 7.5 and 5 h respectively.The optimum enzyme adding was 0.2％and ratio of pigeon meat to water 1∶2 After 2h hydrolysis of Protamex, Flavourzyme are used by step for 14 h.The contents of free amino acid in hydrosates amounte d to 4641 mg/100mL and the contents of essential amino acid amounted to 2838 mg/ 100mL. The experiment results showed that hydrolysate by protamex and Flavourzym e was used to develop health foods and natural flavouring agent.