CAJ | 학술논문

为了使鸭肉香精制备过程中的美拉德反应可以获得更好的前期条件,通过复合蛋白酶对鸭肉蛋白进行酶解,以鸭肉蛋白酶解后的水解度为指标,通过单因素试验和正交试验来确定鸭肉蛋白酶解液制备的最佳酶解条件.结果表明:用肉类水解专用酶与风味蛋白酶组成复合的水解蛋白酶,其最佳酶比为肉类水解专用酶:风味蛋白酶=2∶1;酶解最适时间为5 h;最适酶解温度为50℃;最佳酶解起始pH为7.5;最适宜的加酶量为0.3%(W/W)(以肉类水解专用酶计),该参数下鸭肉蛋白的水解度可以达到34.1%.
위료사압육향정제비과정중적미랍덕반응가이획득경호적전기조건,통과복합단백매대압육단백진행매해,이압육단백매해후적수해도위지표,통과단인소시험화정교시험래학정압육단백매해액제비적최가매해조건.결과표명:용육류수해전용매여풍미단백매조성복합적수해단백매,기최가매비위육류수해전용매:풍미단백매=2∶1;매해최괄시간위5 h;최괄매해온도위50℃;최가매해기시pH위7.5;최괄의적가매량위0.3%(W/W)(이육류수해전용매계),해삼수하압육단백적수해도가이체도34.1%.
@@@@Prepared duck flavor precursors, protease duck protein digested by single factor and orthogonal experi-ments were mainly judged based on the degree of hydrolysis of duck meat protein to determine the optimum condi -tions.The results indicated that flavourzyme and meat enzyme on duck protein was best ; reaction time, 5 h; hy-drolysis temperature, 50 ℃;initial pH, 7.5 and compound flavourzyme/meat enzyme ratio, 2∶1.The most suit-able enzyme dosage, 0.3%(W/W).The hydrolysis liquid with 34.1%duck protein hydrolyzed could produce the best flavor during the Maillard reaction.