复合酶水解鸡肉工艺条件的优化

目的]为进一步改善鸡胸肉的加工工艺奠定基础。方法]以蛋白水解度、水解液的鸡香和苦味为指标,比较P+N复合酶、胰蛋白酶、Alcalase、木瓜蛋白酶和精制中性蛋白酶在各自适宜条件下对鸡肉的水解效果。研究液固比、初始pH值、反应温度和反应时间对P+N复合酶水解度的影响,探索P+N复合酶水解鸡肉的最佳工艺条件。结果]P+N复合酶为水解鸡肉的最佳酶,其水解效果明显优于单酶。各因素对水解度影响程度依次为反应温度>反应时间>液固比>初始pH值,而反应温度对水解反应的影响显著。P+N复合酶水解鸡肉的最佳工艺条件为:加酶量0.2%、反应温度50℃、液固比31:、初始pH值7.0、反应时间8 h。结论]在该条件下,鸡肉水解蛋白液的水解度达51%～54%,且鸡香浓郁、无苦味。

Optimization of the Technical Conditions of Chicken Hydrolysis by Compound Enzyme

Objective] The aim of the research was to lay the foundation for improving the processing technology of chicken breast meat further.Method] With the hydrolysis degree of protein,chicken aroma and bitterness of hydrolysate as indexes,the hydrolysis effects of P+N compound enzyme,trypsinase,Alcalase,papain and refined neutral protease under each suitable condition on chicken were compared.The effects of the liquid-solid ratio,initial pH value,reaction temperature and reaction time on the hydrolysis degree of P+N compound enzyme were discussed and the optimum process conditions of hydrolyzing chicken by P+N compound enzyme were explored.Result] The optimum enzyme of chicken hydrolysis was P+N compound enzyme and its hydrolysis effect was better than that of single enzyme.The effects of each factor on the hydrolysis degree orderly was reaction temperature> reaction time>liquid-solid ratio>initial pH value and the effect of reaction temperature on the hydrolysis reaction was significant.The optimum technical conditions of chicken hydrolysis by P+N protease were as follows: adding 0.2% enzyme at 50 ℃ for 8 h reaction with the liquid-solid ratio of 3:1 and the initial pH value of 7.0.Conclusion] Under these conditions,the hydrolysis degree of the produced protein hydrolysis liquid of chicken reached 51%-54% and it had full-bodied chicken fragrance and no bitterness.