肉杂鸡鸡骨架酶解工艺优化及其分析评价

以肉杂鸡鸡骨架为原料，测定其基本成分和氨基酸组成，对蛋白质进行营养评价，发现鸡骨架是进行酶解的良好原料。从碱性蛋白酶、风味蛋白酶、胰酶和复合蛋白酶中筛选出鸡骨架酶解的最佳用酶，利用单因素实验和响应面法优化了鸡骨架酶解的工艺条件。结果表明:在温度50 ℃、pH7.0、酶添加量7000 U/g的条件下酶解4 h，酶解效率最高，水解度和氮回收率分别为（33.54%±0.02%）和（96.20%±0.03%），与响应面优化试验回归模型的预测值基本一致。在此基础上制备鸡骨架酶解液，对酶解液氨基酸含量和肽的分子量分布进行检测，发现分子量<1000 Da的肽段占比最高，达到83.25%；必需氨基酸含量高，占氨基酸总量的54.27%，营养价值高，且含有丰富的鲜味氨基酸。由氨基酸滋味活性值（Taste activity value, TAV）可知酶解前的样品味感以甜味、鲜味为主，酶解后以苦味、鲜味为主。该研究可为鸡骨架的高值化利用提供理论依据和数据支持。

Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton

The basic composition and amino acid composition of hybrid broilers skeleton were determined, and the nutritional evaluation of protein was carried out. Hybrid broilers skeleton was found to be a good raw material for enzymatic hydrolysis. The optimum enzyme for hybrid broilers skeleton enzymatic hydrolysis was selected from alkaline protease, flavor protease, trypsin and compound protease. The single factor test and response surface methodology were used to optimize the technological conditions of chicken skeleton enzymatic hydrolysis. The results revealed that under the conditions of temperature 50 ℃, pH7.0 and enzyme dosage 7000 U/g for 4 h, the hydrolysis degree and nitrogen recovery were (33.54%±0.02%) and (96.20%±0.03%), respectively, which were basically consistent with the predicted values of the regression model of response surface optimization test. On this basis, the chicken skeleton hydrolysate was prepared, and the amino acid content and molecular weight distribution of peptide were detected. The proportion of peptides with molecular weight <1000 Da was the highest, reaching 83.25%. The content of essential amino acids was high, accounting for 54.27% of the total amino acids, with high nutritional value, and rich in umami amino acids. According to the TAV value of amino acid, the taste perception of samples before enzymatic hydrolysis was mainly sweet and umami, while after enzymatic hydrolysis, it was mainly bitter and umami. This investigation could provide theoretical references and data support for the high value utilization of chicken skeleton.