鸡骨渣水解用酶的筛选

doi:10.7506/spkx1002-6630-201015014

食品科学 ›› 2010, Vol. 31 ›› Issue (15): 64-67.doi: 10.7506/spkx1002-6630-201015014

鸡骨渣水解用酶的筛选

谢正军^1,2，刘艳²，沈晶²，池美玲²，金征宇^1,2

1. 江南大学食品科学与技术国家重点实验室 2.江南大学食品学院

收稿日期:2009-12-14 出版日期:2010-08-15 发布日期:2010-12-29
通讯作者: 谢正军 E-mail:fpcenter@jiangnan.edu.cn
基金资助:
江苏省自然科学基金项目(BK2008003)

An Optimum Protease for the Hydrolysis of the Residue Left after High Pressure Cooking of Chicken Bone

XIE Zheng-jun1,2，LIU Yan2，SHEN Jing2，CHI Mei-ling2，JIN Zheng-yu1,2

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-12-14 Online:2010-08-15 Published:2010-12-29
Contact: XIE Zheng-jun1,2 E-mail:fpcenter@jiangnan.edu.cn

摘要/Abstract

摘要：

以鸡骨架高压蒸煮后的鸡骨渣为原料，研究不同蛋白酶对其酶解效果及酶解产物氨基酸的组成。结果表明：风味蛋白酶具有较强的水解能力，水解度(DH)达到23.15%；其酶解液澄清度高并具有较强的鸡鲜味；其酶解产物中7 种必需氨基酸含量为68.90%，谷氨酸、甘氨酸、天冬氨酸和精氨酸等风味氨基酸分别占氨基酸总量的5.09%、1.40%、2.59% 和10.45%。

关键词: 鸡骨渣, 酶解, 水解度, 氨基酸分析

Abstract:

Four proteases, i.e, flavourzyme, neurase, alcalase and papain, were individually used to hydrolyze the residue left after high pressure cooking of chicken bone. The time courses of degree of hydrolysis (DH) of the residue by the proteases were plotted and the sensory characteristics and amino acid composition of the hydrolysates were analyzed. Flavourzyme had better hydrolysis effectiveness than other 3 proteases. The maximum DH of the residue by flavourzyme was measured to be 23.15%. The hydrolysate derived from flavourzyme hydrolysis was good in clarity and had strong chicken flavor. A total of 7 essential amino acids were detected in the hyrolysate, representing 68.90% of the total amino acids. The amino acids responsible for the chicken flavor of the hydrolysate were Glu, Gly, Asp and Arg, respresenting 5.09%, 1.40%, 2.59% and 10.45% of the total amino acids, respectively.

Key words: chicken-bone, hydrolysis, degree of hydrolysis, amino acids analysis

中图分类号:

TS201.25

谢正军1,2，刘艳2，沈晶2，池美玲2，金征宇1,2. 鸡骨渣水解用酶的筛选[J]. 食品科学, 2010, 31(15): 64-67.

XIE Zheng-jun1,2，LIU Yan2，SHEN Jing2，CHI Mei-ling2，JIN Zheng-yu1,2. An Optimum Protease for the Hydrolysis of the Residue Left after High Pressure Cooking of Chicken Bone[J]. FOOD SCIENCE, 2010, 31(15): 64-67.

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鸡骨渣水解用酶的筛选

An Optimum Protease for the Hydrolysis of the Residue Left after High Pressure Cooking of Chicken Bone

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