| 血红蛋白酶法脱色技术研究 |
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| 引用本文： | 孙骞,于雪初,胡鑫,罗永康.血红蛋白酶法脱色技术研究[J].肉类研究,2008(11). |
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| 作者姓名： | 孙骞 于雪初 胡鑫 罗永康 |
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| 作者单位： | 1. 中国农业大学,食品科学与营养工程学院,北京,100083
2. 波尔旺肉业股份有限公司,山东,青岛,266601 |
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| 基金项目： | 国家科技支撑计划重大项目，浙江省科技厅重大科技攻关项目 |
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| 摘 要： | 为充分改善血红蛋白的感官质量并扩大其应用范围,本实验以猪血为原料,以猪血红蛋白为研究对象,采用6种食品级商业蛋白酶Alcalase 2.4L,胰蛋白酶,Flavourzyme,AS1398中性蛋白酶,木瓜蛋白酶及胃蛋白酶在各自最适反应条件下分别酶解猪血红蛋白480min,以产物色泽为评价指标,筛选出木瓜蛋白酶为最佳水解用酶。其酶解液接近无色,透明、清澈,感官质量得到了很大提升。其酶解条件为底物浓度5%,酶与底物比100U/g,温度37℃,pH值6.5。各蛋白酶水解液的色泽由浅至深依次为:木瓜蛋白酶,Flavourzyme,AS1398中性蛋白酶,胰蛋白酶,胃蛋白酶和Alcalase 2.4L。
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| 关 键 词： | 猪血红蛋白 蛋白酶 酶解 酶法脱色 |
Research on Enzymatic Decolourization Technology of Hemoglobin |
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| SUN Qian,YU Xuechu,HU Xin,LUO Yongkang.Research on Enzymatic Decolourization Technology of Hemoglobin[J].Meat Research,2008(11). |
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| Authors: | SUN Qian YU Xuechu HU Xin LUO Yongkang |
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| Affiliation: | SUN Qian1; YU Xuechu2; HU Xin1; LUO Yongkang1 (1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 10083; China; 2. Boer Prosperous Meat-Packing Co. Ltd; Qingdao 266601; China); |
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| Abstract: | In order to fully improve the sense quality of hemoglobin and extend its application range, this experiment adopted porcine blood as raw materials and porcine hemoglobin as subject investigated, and adopted 6 food grade commercial proteases Alcalase 2.4L, trypsin, flavourzyme, neutrase AS1398, papain and pepsin to hydrolyze porcine hemoglobin for 480 minutes separately in optimum reaction condition with the color of hydrolysate as evaluation index and the papain has been screened out as the greatest proteas... |
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| Keywords: | porcine hemoglobin protease enzymatic hydrolysis enzymatic decolourization |
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