超声波辅助猕猴桃蛋白酶对毛肚的嫩化效果研究

以毛肚为原料，比较木瓜蛋白酶、猕猴桃蛋白酶、NaOH溶液在超声波辅助下对毛肚剪切力、蒸煮损失率的影响，并进一步探究不同猕猴桃蛋白酶用量、温度、超声波功率对毛肚质构的影响。实验表明:超声波辅助下NaOH溶液具有最大的剪切力影响，但是使毛肚蒸煮损失率达到67.2%；猕猴桃蛋白酶相比木瓜蛋白酶对剪切力有更大的影响，对比未处理组剪切力下降了33%，同时毛肚的蒸煮损失率达到最低值17.8%；当猕猴桃蛋白酶用量为0.5%、温度为50 ℃、超声波功率为250 W时，毛肚的剪切力、硬度、咀嚼性较小，弹性较大，对于毛肚的嫩化效果最佳。因此，超声波辅助猕猴桃蛋白酶是一种可行的嫩化毛肚方法。

Effect of Ultrasound-assisted Kiwi Fruit Protease Treatment on Tenderization of Hairy Belly

The effects of papain, kiwi fruit protease (KFP) and NaOH under the ultrasound-assisted solution on shearing force and cooking loss of hairy belly were compared. The effects of different KFP dosage, temperature and ultrasonic power on texture of hairy belly were studied. The experiments results show that the NaOH solution have the largest shear force effect under the ultrasound-assisted, but the cooking loss reaches 67.2%. Compared to the untreated group, the KFP has a greater shear force effect than the papain, and shear force decreased by 33%. It also reduced the cooking loss of hairy belly to the lowest value of 17.8%. When the amount of KFP is 0.5%, temperature is 50 °C and ultrasonic power is 250 W. The shearing force, hardness and chewiness of hairy belly are less, and the elasticity is significantly greater, indicating that the tenderization effect of hairy belly is best. Therefore, ultrasound-assisted KFP is a feasible method to tenderize hairy belly.