风味蛋白酶水解鸭骨工艺优化

doi:10.3969/j.issn.1004-1524.2017.12.23

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (12): 2128-2133.DOI: 10.3969/j.issn.1004-1524.2017.12.23

风味蛋白酶水解鸭骨工艺优化

刘光宪^{1, 2}, 祝水兰¹, 周巾英¹, 朱雪晶¹, 冯健雄^{1, *}

1.江西省农业科学院农产品加工研究所,江西南昌 330200;
2.江西师范大学功能有机小分子教育部重点实验室,江西南昌 330022

收稿日期:2017-09-06 出版日期:2017-12-20 发布日期:2018-01-08
通讯作者: 冯健雄,E-mail:fjx630320@163.com
作者简介:刘光宪(1982—),男,云南宣威人,博士,助理研究员,主要从事食品加工方面的研究。E-mail:liugx178@163.com
基金资助:
江西省农业科学院青年基金(2015CQN002); 江西省科技计划(20161BBF60134)

Optimization of duck bone enzymolysis by flavourzyme

LIU Guangxian^{1, 2}, ZHU Shuilan¹, ZHOU Jinying¹, ZHU Xuejing¹, FENG Jianxiong^{1, *}

1. Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China;
2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang 330022, China

Received:2017-09-06 Online:2017-12-20 Published:2018-01-08

摘要/Abstract

摘要： 为了实现鸭骨副产物的综合利用,以鸭骨为原料,通过测定酶解产物的抗氧化能力及水解度,确定最适用酶为风味蛋白酶。研究底物浓度、风味蛋白酶用量、酶解温度、pH、酶解时间5个因素对鸭骨蛋白水解度的影响。在单因素试验的基础上,通过正交试验确定鸭骨风味蛋白酶酶解的最佳工艺条件为:底物浓度2%,风味蛋白酶用量7 000 U·g^-1,酶解温度45 ℃,pH值6.0,酶解时间5 h。在此条件下鸭骨蛋白的水解度为17.10%。

关键词: 鸭骨, 风味蛋白酶, 水解度, 正交试验

Abstract: To comprehensively utilize the byproduct of duck bone, duck bone was selected as the study object. By measuring the antioxidant activity and hydrolysis degree, it was confirmed that the flavourzyme was the optimal enzyme. The effects of substrate concentration, enzyme amount, reaction temperature, pH value and reaction time on duck bone hydrolyzation were studied. Futhermore, the optimal process for duck bone hydrolyzation was obtained by orthogonal test as follows: substrate concentration 2%, enzyme amount 7 000 U·g^-1, reaction temperature 45 ℃, pH value 6.0, and reaction time 5 h. Under this condition, the hydrolysis degree of duck bone reached 17.10%.

Key words: duck bone, flavourzyme, hydrolysis degree, orthogonal test

中图分类号:

TS251.9

刘光宪, 祝水兰, 周巾英, 朱雪晶, 冯健雄. 风味蛋白酶水解鸭骨工艺优化[J]. 浙江农业学报, 2017, 29(12): 2128-2133.

LIU Guangxian, ZHU Shuilan, ZHOU Jinying, ZHU Xuejing, FENG Jianxiong. Optimization of duck bone enzymolysis by flavourzyme[J]. , 2017, 29(12): 2128-2133.

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风味蛋白酶水解鸭骨工艺优化

Optimization of duck bone enzymolysis by flavourzyme

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