双酶法酶解猪瘦肉蛋白工艺优化研究

为制备腊味香精提供更丰富的前体物,以猪瘦肉为原料,水解度为指标,选用Alcalase和Flavourzyme为试验用酶,通正交试验优化双酶法水解猪瘦肉蛋白最佳工艺条件。结果表明:Alcalase和Flavourzyme水解瘦肉蛋白其最佳条件为,pH 9时,用1 000U/g Alcalase于60℃下水解6h,再用2 500U/g Flavourzyme于50℃、pH 4.5继续水解4h。此时,水解度达到34.82%,比Alcalase和Flavourzyme单酶水解度分别提高34.12%和27.48%,且酶解产物还含有丰富的制备腊味香精的前提物。

Study on the optimization hydrolysis condition of lean pork protein with twice enzymolysis method

For the preparation of meat flavor to provide more abundant precursors,taking lean pork meat as raw material,degree of hydrolysis as an index,Alcalase and Flavourzyme were chosen as the two tool-enzymes.For the sake of getting the optimum conditions of two-enzyme hydrolysis,the orthogonal experiment was conducted.The results showed that the optimum conditions of enzymatic hydrolysis was hydrolyzing protein with 1 000 U/g Alcalase at pH 9.0,60 ℃ for 6 hours and then with 2 500 U/g Flavourzyme at 50 ℃,pH 4.5 for another 4 hours,its hydrolysis degree could be reached 34.82%.Compared with those of hydrolyzing with Alcalase and Flavourzyme alone,hydrolysis degree were increased by 34.12% and 27.48%,respectively,and full of precursor of meat flavors for Millard reaction.