鸡肉蛋白酶解条件及产物降解规律

采用木瓜蛋白酶水解鸡肉蛋白,通过单因素实验和正交实验确定水解鸡肉蛋白的最适条件,并在此水解条件下酶解24 h,研究水解过程中酶解液中游离氨基酸含量和肽分子质量分布的变化规律。结果表明,最佳的酶解条件为:温度45℃,pH6.5,酶用量6.0%,固液比1∶2,水解时间6 h;酶解产物中游离氨基酸种类齐全且含量较高,水解过程中,游离氨基酸总量变化呈增长的趋势,16 h后变化不大;酶解液的肽分子质量都集中在3 000Da以下,酶解过程中大分子质量肽不断减少,小分子质量肽不断增加;酶解24 h后,分子质量小于1 000 Da的小分子肽和氨基酸含量可达97.19%。

Study on Optimum Technical Conditions of Chicken Hydrolysis and Degradation Rules of Hydrolysate

This study focuses on the chicken protein hydrolyzed by papain to explore optimum technical conditions of hydrolyzing,changes in content of free amino acids(FFA) and distribution of molecular weight of peptides during hydrolysis.The results indicated that the optimum technical conditions of chicken hydrolysis by proteinase were as follows: 6.0% of enzyme was added at 45℃ to react for 6h with the liquid solid ratio of 2∶ 1 and the initial pH value of 6.5.The hydrolysate was found to be abundant in FFA.The content of FFA increased in the first 16h,and then was nearly remained unchanged after that.Peptide molecular weight of hydrolysate was less than 3000 Da.Polypeptides were gradually degraded during the hydrolysis.The content of peptides and amino acids with molecular weight under 1000 Da reached 97.19% after 24 h of hydrolysis.