中国食品添加剂Issue(1)：109-115,7.
牛骨酶解工艺及其酶解液中游离氨基酸的分析研究
Study on enzymatic hydrolysis of beef bone and detection of free amino-acid in enzymatic hydrolysate
摘要
Abstract
Enzymatic hydrolysis of beef bone protein was studied. The optimal step by step enzymolysis technology u-sing papain and alkaline proteinase hydrolysis was determined. The optimal technological parameters were; 10mm ~ 20mm beef bone pieces boiled for 3 hours under high - pressure 2kg/cm2. Then the decreased temperature to 50℃,adjust pH to 6. 5. Papain and alkaline proteinase was then added separately. The orthogonal experiment showed the best hydrolysis condition for papain proteinase was: 50℃ ,pH 6. 5,E/S 4000 U/g and reaction time 3 hours; the best hydrolysis for alkaline proteinase was; 50℃,pH 8. 5,E/S 7000 U/g and reaction time 3 hours. The content of amino acids in beef bone increased significantly after enzymatic hydrolysis.关键词
牛骨蛋白/酶解工艺/水解度/游离氨基酸Key words
beef bone protein/ enzymolysis technology/ degree of hydrolysis/ free amino acid分类
生物科学引用本文复制引用
齐景凯,张玉芬..牛骨酶解工艺及其酶解液中游离氨基酸的分析研究[J].中国食品添加剂,2013,(1):109-115,7.基金项目
内蒙古自然科学基金(2010MS0403). （2010MS0403）
