鸡骨渣水解用酶的筛选

以鸡骨架高压蒸煮后的鸡骨渣为原料，研究不同蛋白酶对其酶解效果及酶解产物氨基酸的组成。结果表明：风味蛋白酶具有较强的水解能力，水解度(DH)达到23.15%；其酶解液澄清度高并具有较强的鸡鲜味；其酶解产物中7 种必需氨基酸含量为68.90%，谷氨酸、甘氨酸、天冬氨酸和精氨酸等风味氨基酸分别占氨基酸总量的5.09%、1.40%、2.59% 和10.45%。

An Optimum Protease for the Hydrolysis of the Residue Left after High Pressure Cooking of Chicken Bone

Four proteases, i.e, flavourzyme, neurase, alcalase and papain, were individually used to hydrolyze the residue left after high pressure cooking of chicken bone. The time courses of degree of hydrolysis (DH) of the residue by the proteases were plotted and the sensory characteristics and amino acid composition of the hydrolysates were analyzed. Flavourzyme had better hydrolysis effectiveness than other 3 proteases. The maximum DH of the residue by flavourzyme was measured to be 23.15%. The hydrolysate derived from flavourzyme hydrolysis was good in clarity and had strong chicken flavor. A total of 7 essential amino acids were detected in the hyrolysate, representing 68.90% of the total amino acids. The amino acids responsible for the chicken flavor of the hydrolysate were Glu, Gly, Asp and Arg, respresenting 5.09%, 1.40%, 2.59% and 10.45% of the total amino acids, respectively.