中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
6期
27-31
,共5页
鹅骨泥%酶解%水解度
鵝骨泥%酶解%水解度
아골니%매해%수해도
goose bone mud%enzymatic hydrolysis%degree of hydrolysis
利用酶法水解建立鹅骨泥酶解最优工艺条件。以鹅骨泥为原料,酶解液的水解度为指标,研究蛋白酶种类、酶解液 pH 值、酶解温度、鹅骨泥浓度和加酶量以及双酶分步水解对鹅骨泥酶解效果的影响。结果表明：中性-风味蛋白酶的双酶分步酶解效果更好,且加酶顺序对酶解有影响。酶解优化条件为50℃,总加酶量24000 U/g,时间比2∶2,双酶比例2∶2,酶解5 h 后制备的酶解产物水解度可达44.94%。所得酶解液感官呈淡黄色透明、澄清液体,有淡淡骨香味,滋味丰富。
利用酶法水解建立鵝骨泥酶解最優工藝條件。以鵝骨泥為原料,酶解液的水解度為指標,研究蛋白酶種類、酶解液 pH 值、酶解溫度、鵝骨泥濃度和加酶量以及雙酶分步水解對鵝骨泥酶解效果的影響。結果錶明：中性-風味蛋白酶的雙酶分步酶解效果更好,且加酶順序對酶解有影響。酶解優化條件為50℃,總加酶量24000 U/g,時間比2∶2,雙酶比例2∶2,酶解5 h 後製備的酶解產物水解度可達44.94%。所得酶解液感官呈淡黃色透明、澄清液體,有淡淡骨香味,滋味豐富。
이용매법수해건립아골니매해최우공예조건。이아골니위원료,매해액적수해도위지표,연구단백매충류、매해액 pH 치、매해온도、아골니농도화가매량이급쌍매분보수해대아골니매해효과적영향。결과표명：중성-풍미단백매적쌍매분보매해효과경호,차가매순서대매해유영향。매해우화조건위50℃,총가매량24000 U/g,시간비2∶2,쌍매비례2∶2,매해5 h 후제비적매해산물수해도가체44.94%。소득매해액감관정담황색투명、징청액체,유담담골향미,자미봉부。
Establish the optimum enzymolysis process conditions of goose bone mud by enzymatic hydrolysis.Take goose bone mud as the raw material and hydrolysis degree of enzyme solution as the index,the single factor experiment is carried out to examine the effects on goose bone mud enzymolysis,including proteases, pH, hydrolysis temperature, substrate concentration, enzyme amount and stepwise dual-enzyme hydrolysis. The stepwise neutral-flavor protease dual-enzyme hydrolysis can get better result,and the enzyme sequence has an effect on the enzyme solution.The optimum condition is 50 ℃, the total amount of enzyme of 24000 U/g, time ratio of 2 ∶ 2, dual-enzyme ratio of 2∶2,hydrolysis time of 5 hours,and hydrolysis degree can reach 44.94%.The enzyme solution is clear liquid,with pale yellow transparent,delicate bone flavor and rich taste.
