食品与发酵工业2012，Vol.38Issue(11)：5-10,6.
鸡肉蛋白酶解条件及产物降解规律
Study on Optimum Technical Conditions of Chicken Hydrolysis and Degradation Rules of Hydrolysate
摘要
Abstract
This study focuses on the chicken protein hydrolyzed by papain to explore optimum technical condi- tions of hydrolyzing, changes in content of free amino acids (FFA) and distribution of molecular weight of peptides during hydrolysis. The results indicated that the optimum technical conditions of chicken hydrolysis by proteinase were as follows: 6.0% of enzyme was added at 45~C to react for 6h with the liquid solid ratio of2:1 and the initial pH val- ue of 6.5. The hydrolysate was found to be abundant in FFA. The content of FFA increased in the first 16h, and then was nearly remained unchanged after that. Peptide molecular weight of hydrolysate was less than 3000 Da. Polypep- tides were gradually degraded during the hydrolysis. The content of peptides and amino acids with molecular weight under 1000 Da reached 97.19% after 24 h of hydrolysis.关键词
鸡肉蛋白/酶解/水解度/游离氨基酸/肽分子量分布Key words
chicken protein/enzymatic hydrolysis/degree of hydrolysis (DH)/free amino acids/distribution of pep-tide molecular weight分类
轻工纺织引用本文复制引用
李超,钟芳,李玥,张明秀,刘小楠..鸡肉蛋白酶解条件及产物降解规律[J].食品与发酵工业,2012,38(11):5-10,6.基金项目
国家自然科学基金 （）
国家高技术研究发展计划 （）
江苏省自然科学基金项目 （）
