食品与机械2018，Vol.34Issue(1)：205-208,4.DOI:10.13652/j.issn.1003-5788.2018.01.041
双酶水解鸡骨泥的工艺优化
The study on the enzymatic hydrolysis process on chicken bone paste with double enzyme combination
摘要
Abstract
Chicken bone contains plenty of various nutrition,however the efficiency of direct use is relatively low.The enzymatic hydrolysis with protease can significantly increase the efficiency.In the present study,an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed.By the orthogonal test analysis,the optimal process paramctcrs were as follows.The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75％ and 1.50％,respectively,and the substrate concentration was 5％,hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h.Under these conditions,degree of hydrolysis (DH) and nitrogen re covery of the hydrolysates were 37.11％ and 92.5％,respectively.The hydrolysate had no significant bitter taste or strange odor,with the significant increase of the amount of the free amino acids.关键词
鸡骨泥/双酶复合水解/游离氨基酸Key words
chicken bone paste/double-enzymatic hydrolysis/free amino acid引用本文复制引用
丁小燕,张雯,倪莉,刘志彬..双酶水解鸡骨泥的工艺优化[J].食品与机械,2018,34(1):205-208,4.基金项目
福建省科技厅引导项目(编号:2015N005) （编号:2015N005）
