酶解鸡骨架制备热反应底物的研究

Sudy on Enzymatic Hydrolysis of Chicken Bone as Substrate of Maillard Reaction

DOI：10.3969/j.issn.1673-1689.2013.01.009

中文关键词: 鸡骨架 水解度 复合蛋白酶 风味蛋白酶

英文关键词: chickenbone hydrolysisdegree flavourzyme protame

基金项目:国家863计划重点项目(2011AA100802)

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中文摘要:

鸡骨中含有丰富的营养物质,对鸡骨进行深加工,能有效提高蛋白质的综合利用率。作者通过比较采用Flavourzyme与Protamex以2∶1复配对鸡骨进行水解。以水解度(DH)为特征指标,对酶解鸡骨架的工艺进行优化,结果表明,最佳的工艺参数为:温度55℃,pH 6.5,时间5 h,酶用量为质量分数0.8%,料液质量比为1 g∶2 mL,在此条件下水解度为23.69%。所得酶解液用于对不同水解度的蛋白质酶解液对美拉德反应的影响进行分析。

英文摘要:

The deep processing of Chicken bone which is rich in nutrients can improve comprehensive utilization of protein.In this article,chicken bone was hydrolyzed by Flavourzy meand Protamex which ratio is 2∶1,which is determined by the comparison different hydrolysates.Theresult showed that optimal conditions for hydrolysiswere:temperature 55 ℃,pH 6.5,and 5 hours,enzyme dosage 0.8%,solid-liquid ratio1∶2.Under these optimal hydrolysis conditions the hydrolysis degreewas 23.69%.The protein hydrolysates will be used for the analysis of the effect of different hydrolysis degree on the Maillard reaction.

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