牛肉酶解工艺及其产物的研究进展

常用于水解牛肉的酶有木瓜蛋白酶、动物蛋白水解复合酶、风味复合酶等,本文总结了蛋白酶水解牛肉的工艺以及酶法水解牛肉的研究现状,归纳了牛肉酶解的3种工艺方法:单酶水解、多酶复合水解和多酶分步水解。结果表明:牛肉经过酶解释放出氨基酸或形成多肽,更利于人体消化吸收,并且具有一定的生物活性,牛肉酶解工艺在肉制品行业中有广阔的发展前景。

Advances in the Research of Enzymatic Hydrolysis of Beef and Its Products

The use of papain, protamex and flavourzyme to hydrolyze beef is widespread. This paper reviews the current status of research on enzymatic hydrolysis of beef and its hydrolysate. Three hydrolysis procedures for beef are summarized, namely single enzymatic hydrolysis, and one-step or stepwise hydrolysis with multiple enzymes. It has been demonstrated that enzymatic hydrolysis of beef results in the release of amino acids or the formation of polypeptides, which are readily absorbed by the human body and have diverse bioactivities. The hydrolyzed beef has broad prospects for application in the meat industry.