Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响

doi:10.7506/spkx1002-6630-201402006

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 30-35.doi: 10.7506/spkx1002-6630-201402006

Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响

赵见营1，唐静1，吴海舟1，张迎阳2，章建浩1,*

1.南京农业大学食品科技学院，农业部农畜产品加工与质量控制重点开放实验室，教育部肉品加工与质量控制重点实验室，
国家肉品质量安全控制工程技术研究中心，江苏南京 210095；2.南通双和食品有限公司，江苏南通 226352

收稿日期:2013-01-19 修回日期:2013-12-24 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 章建浩 E-mail:callfull@163.com
基金资助:
“十二五”国家科技支撑计划项目（2012BAD28B01）；江苏高校优势学科建设工程资助项目；
南通市农村科技创新及产业化项目

Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying

ZHAO Jian-ying1, TANG Jing1, WU Hai-zhou1, ZHANG Ying-yang2, ZHANG Jian-hao1,*

1. National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China; 2. Nantong Shuanghe Food Company, Nantong 226352, China

Received:2013-01-19 Revised:2013-12-24 Online:2014-01-25 Published:2014-02-19
Contact: ZHANG Jian-hao E-mail:callfull@163.com

摘要/Abstract

摘要：

以南通狼山鸡为原料，采用碱性蛋白酶（Alcalase）酶解结合强化高温风干成熟工艺制作风鸡，以游离氨基酸总量（ΣFAA）、蛋白质水解指数为响应指标，采用响应曲面试验方法分析Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响，并优化狼山鸡强化高温风干成熟工艺。结果表明：Alcalase能显著促进原料的蛋白质水解，鸡肉中ΣFAA随着Alcalase添加量与强化高温温度提高而显著提高；Alcalase添加量与强化高温温度和风干温度对ΣFAA有显著的交互作用（P＜0.05）；在控制蛋白质水解指数小于11%的前提下，得到Alcalase酶解风干狼山鸡的优化工艺为强化高温温度46 ℃、酶添加量1.88 U/g、风干成熟起始温度14.5 ℃，风干狼山鸡的ΣFAA为 2.02 g/100 g，蛋白质水解指数为10.42%。说明Alcalase酶解协同强化高温风干成熟工艺能有效促进狼山鸡蛋白质水解，提高风味品质。

关键词: 狼山鸡, 强化高温风干成熟, 碱性蛋白酶, 蛋白质水解, 交互作用

Abstract:

In this study, alcalase was applied before the air-drying step in the manufacture of dry-cured breast meat from
Nantong Langshan chicken. The influence of alcalase combined with air-drying ripening on proteolysis in dry-cured chicken
as evaluated by total free amino acid (ΣFAA) proteolysis index (PI) was analyzed by response surface methodology. Three
operating parameters including enzyme dosage, initial temperature and intensifying temperature were optimized using
Box-Behnken experimental design. Based on the models established, alcalase significantly promoted protein hydrolysis
in the raw material and the level of ΣFAA was increased significantly with increasing enzyme dosage and intensifying
high-temperature. An interaction between enzyme dosage and air-drying temperature or intensifying high-temperature
significantly influenced ΣFAA (P ＜ 0.05). The optimum levels for enzyme dosage, initial temperature and intensifying
temperature were determined to be 1.88 U/g, 14.5 ℃ and 46 ℃, respectively. A PI of 10.42% and a ΣFAA of 2.02 g/100 g
were obtained under these conditions.

Key words: Langshan chicken, intensifying high-temperature air-drying, Alcalase, proteolysis, interaction

中图分类号:

TS251.55

赵见营1，唐静1，吴海舟1，张迎阳2，章建浩1,*. Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响[J]. 食品科学, 2014, 35(2): 30-35.

ZHAO Jian-ying1, TANG Jing1, WU Hai-zhou1, ZHANG Ying-yang2, ZHANG Jian-hao1,*. Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying[J]. FOOD SCIENCE, 2014, 35(2): 30-35.

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Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响

Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying

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