摘要
为解决盐焗鸡多次卤制后卤汁的回收利用问题,采用动物复合蛋白酶对卤制7次后的盐焗鸡卤汁进行酶解。考察了酶用量、酶解温度、酶解时间和p H等因素对盐焗鸡卤汁酶解效果的影响,通过响应面法对酶解工艺进行优化,并分析了水解后卤汁中的氨基酸组成。结果表明:酶法水解盐焗鸡卤汁最优工艺条件为酶用量12000 U,酶解温度48℃,酶解时间6 h,p H7.6,此条件下卤汁水解度为14.73%。酶解后卤汁中游离氨基酸种类达到30种,主要包含有8种人体必需氨基酸、鲜味氨基酸和药效氨基酸。与酶解前相比,新增氨基酸5种,氨基酸总量增加了3.67倍,必需氨基酸含量增加了9.56倍。丰富了卤汁水解液的氨基酸组成,为其回收利用提供了基础。
In order to solve the problem of comprehensive utilization of water-boiled salted chicken marinade. Research was carried out in the enzymatic hydrolysis process of the water-boiled salted chicken marinade marinated 7 times using compound proteinase.The effects of enzyme dosage, enzymatic hydrolysis temperature, time and pH on the degree of hydrolysis were investigated, the enzymatic hydrolysis process of the marinade was optimized by response surface method and the amino acid composition of the hydrolyzed marinade was analyzed.The results showed that the optimal process of enzymatic hydrolysis of the marinade were enzyme dosage 12000 U, enzymatic hydrolysis temperature 48 ℃ ,time 6 h, pH7.6.Under these conditions, the degree of hydrolysis of marinade was 14.73% .The species of free amino acids in the hydrolyzed marinade reached 30 kinds, which contained flavor amino acids, drug-effective amino acids and eight kinds of essential amino acids. Compared with the original marinade, five amino acids were added, the total amino content increased by 3.67 times and the essential amino acid content increased by 9.56 times in the hydrolyzed marinade.It also indicated that the enzymatic hydrolysis process enriches the amino acid composition of the hydrolyzate of water- boiled salted chicken marinade and provides the theoretical for its recycling.
作者
王海丹
成亚斌
宋贤良
叶盛英
罗树灿
WANG Hai- dan;CHENG Ya- bin;SONG Xian- liang;YE Sheng- ying;LUO Shu- can(Food Science College of South China Agricultural University, Key Laboratory of Food Quality and Safety of Guangdong Provence,Guangzhou 510642 ,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第9期295-300,305,共7页
Science and Technology of Food Industry
基金
广东省科技计划项目(2015A020209116)
庵埠专业镇协同创新中心建设项目(粤财教[2017]443号)
广东省教育部产学研结合项目(2012B091000004)
关键词
盐焗鸡
卤汁
酶解
氨基酸
water- boiled salted chicken
marinade
enzymatic hydrolysis
amino acid
作者简介
王海丹（1994-），女，硕士研究生，研究方向：粮食油脂及植物蛋白质工程，E—mail：wanghaidan@yeah．net。;通讯作者：宋贤良（1969-），男，博士，副教授，研究方向：食品加工新技术，E-mail：songxl2000@163．com。
