酶解制备鸭肉香精前体物的工艺优化

为获得制备鸭肉香精较优的反应基料,采用蛋白酶对鸭肉蛋白进行酶解.结果表明:复合风味蛋白酶和肉类水解专用酶对鸭肉蛋白的水解效果优于木瓜蛋白酶和中性蛋白酶,前二者复配使用的效果优于单独使用;酶解的最佳工艺条件为酶解温度50℃,酶底物比(酶活性与底物蛋白质质量的比)1500 U/g,初始 pH 8.0,酶比(蛋白酶酶活性的比)为3∶1(复合风味蛋白酶与肉类水解专用酶的酶比);在该条件下水解3 h 得到的酶解液水解度约达36%;用水解度约36%的酶解液参与美拉德反应的产物风味较佳

Optimization of enzymatic hydrolysis for preparationof duck flavor precursors

In order to provide the optimally hydrolyzed material for producing duck-flavor essence,proteases were used to hydrolyze the duck protein.The results indicated that the hydrolysis effect of compound flavourzyme and meat enzyme on duck protein were better than that of papain and neutrase.And the effect of using compound flavourzyme and meat enzyme together was better than using the single enzyme alone.The optimal conditions for enzymatic hydrolysis were as follows: hydrolysis temperature,50 ℃;enzyme/substrate ratio,1 500 U/g protein;initial pH,8.0 and compound flavourzyme/meat enzyme ratio,3∶1.Under these conditions,the degree of hydrolysis was about 36% after 3 h of reaction.The hydrolysis liquid with 36% duck protein hydrolyzed could produce the best flavor during the Maillard reaction.