CAJ | 학술논문

报道了乌骨鸡肉酶解技术的最佳工艺参数。通过单因素试验确定了影响酶解效率的主要因素；然后采用5因素3水平正交试验获得了最佳酶解工艺参数：酶解温度42℃，pH 7.4，酶与底物比7000U/g，底物质量分数9%，酶解时间11 h。在此条件下，乌骨鸡肉酶解率大于23%，水解液总氨基酸含量40.643mg/mL。对乌骨鸡进行深度水解处理，对提高其附加值奠定了技术基础。
보도료오골계육매해기술적최가공예삼수。통과단인소시험학정료영향매해효솔적주요인소；연후채용5인소3수평정교시험획득료최가매해공예삼수：매해온도42℃，pH 7.4，매여저물비7000U/g，저물질량분수9%，매해시간11 h。재차조건하，오골계육매해솔대우23%，수해액총안기산함량40.643mg/mL。대오골계진행심도수해처리，대제고기부가치전정료기술기출。
This study reports the optimal process parameters for enzymatic hydrolysis of silky fowl meat. The main factors affecting hydrolysis efficiency were identified by single-factor design and optimized by using a five-factor, three-level orthogonal array design as follows: 42℃, pH 7.4, a hydrolysis time of 11 h, a ratio of enzyme to substrate of 7 000 U/g and a substrate concentration of 9%. The hydrolysis rate under the optimized conditions surpassed 23%, and total amino acid concentration of the hydrolsate was 40.643 mg/mL. This enzymatic hydrolysis will hopefully lay the technical basis for value-added utilization of silky fowl.