CAJ | 학술논문

为了深入开发猪血红蛋白在肉制品中的应用潜力，利用风味蛋白酶对猪血红蛋白进行酶解。以酶解产物的乳化活性为评价指标，研究酶的用量、酶解温度、 pH值、酶解时间等因素对酶解产物乳化活性的影响，并利用正交试验对酶解条件进行优化。表明，风味蛋白酶的最佳酶解条件为酶解温度40℃，酶解时间6 h，酶的添加量8000 U/g， pH值6.0，在此条件下其酶解产物乳化活性指数（EAI）可达到21.7533 m2/g。
위료심입개발저혈홍단백재육제품중적응용잠력，이용풍미단백매대저혈홍단백진행매해。이매해산물적유화활성위평개지표，연구매적용량、매해온도、 pH치、매해시간등인소대매해산물유화활성적영향，병이용정교시험대매해조건진행우화。표명，풍미단백매적최가매해조건위매해온도40℃，매해시간6 h，매적첨가량8000 U/g， pH치6.0，재차조건하기매해산물유화활성지수（EAI）가체도21.7533 m2/g。
In order to further develop the application potentiality of porcine hemoglobin in meat product, the flavourzyme is used to hydrolyze porcine hemoglobin. Effects of enzyme dosage, temperature, pH, reaction time on emulsifying properties of porcine hemoglobin hydrolysates are studied in this experiment. The conditions of enzymolysis are optimized by orthogonal experiments. The results indicate that the optimal reaction conditions are as follows: reaction temperature is 40 ℃, reaction time is 6 h, enzyme dosage is 8 000 U/g, pH is 6.0. Under the optimal conditions, the emulsifying activity index (EAI) of the porcine hemoglobin hydrolysates can reach 21.753 3 m2/g.