CAJ | 학술논문

以鸭蛋清为原料，采用酶法制备氨基酸水解液，以水解度为考察指标，采用单因素实验和正交实验对酶解条件进行优化。研究结果表明：采用风味蛋白酶和复合蛋白酶同步酶解，两者酶活比为1∶4，总加酶量为20000 U／g，最佳酶解时间为6 h，酶解温度为60℃，酶解 pH 7．5，料液比为1∶3，此时鸭蛋清氨基酸水解液的水解度达到最大的23．57％。
이압단청위원료，채용매법제비안기산수해액，이수해도위고찰지표，채용단인소실험화정교실험대매해조건진행우화。연구결과표명：채용풍미단백매화복합단백매동보매해，량자매활비위1∶4，총가매량위20000 U／g，최가매해시간위6 h，매해온도위60℃，매해 pH 7．5，료액비위1∶3，차시압단청안기산수해액적수해도체도최대적23．57％。
Duck egg white amino acid hydrolysate is prepared by enzymatic method,the enzymatic conditions are researched by single factor experiment and orthogonal experiment,the degree of hydrolysis is considered as the index.The research shows that using flavourzyme and protamex for synchronous enzymatic hydrolysis could acquire good enzymolysis effect,the ratio of two enzymes is 1∶4,the total dosage of enzyme is 20000 U/g,the best enzymolysis time is 6 h,the enzymolysis temperature is 60 ℃,the enzymolysis pH is 7.5,the ratio of solid to liquid is 1 ∶3,the degree of hydrolysis reaches to the highest value of 23.57%.