摘要
为提高藏羊骨高值化利用率,本研究以新鲜“甘加”藏羊脊骨为原料,研究其基本营养成分,并采用超高压技术辅助风味蛋白酶制备藏羊骨素酶解液。以水解度为评判指标,采用单因素试验,探究超高压处理压力(250、300、350、400、450MPa)、保压时间(3、6、9、12、15min)、料液比(1∶1、1∶3、1∶6、1∶9、1∶12 g/mL)、酶解时间(1、2、3、4、5h)和加酶量(0.05%、0.10%、0.15%、0.20%、0.25%)对藏羊骨素酶解液水解度的影响,并运用响应面试验优化最佳工艺。结果表明,在酶解时间4h,超高压处理压力360MPa,保压时间6min,料液比1∶3.5g/mL,加酶量0.20%时,水解度达到最高,达16.86%。本研究可为藏羊骨的开发利用提供依据,为骨素的新工艺制备提供参考。
In order to improve the utilization rate of high value of Tibetan sheep bone,in this study,fresh“ganjia”Tibetan sheep spine was used as raw material,study its basic nutrients,and ultra-high pressure technology was used to assist flavor protease to prepare Tibetan sheep osteozyme solution.Taking the degree of hydrolysis as the evaluation index,the effects of ultra-high pressure treatment pressure,packing time,materialliquid ratio,enzymatic solution time and enzyme addition on the hydrolysis of Tibetan sheep osteozyme solution were investigated by one-factor experiments,and the response surface experiments were used to optimize the optimal process.The results showed that when the enzymatic digestion time is 4 h,the ultra-high pressure treatment pressure is 360 MPa,the packing time is 6 min,the feed and liquid ratio is 1∶3.5 g/mL,and the amount of added enzyme is 0.20%,DH reaches the highest under this condition,up to 16.86%.This study can provide a basis for the development and utilization of Tibetan sheep bone,and provide a reference for the preparation of new processes of osteoin.
作者
包晓明
范小宁
赵瑞娜
陈敬敬
张丽
师希雄
BAO Xiaoming;FAN Xiaoning;ZHAO Ruina;CHEN Jingjing;ZHANG Li;SHI Xixiong(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China)
出处
《食品与发酵科技》
CAS
2023年第3期1-8,共8页
Food and Fermentation Science & Technology
基金
甘肃省教育技术创新项目(GSSYLXM-02)
甘肃省传统肉制品绿色制造技术研究及产业化示范(20YF3NA014)。
关键词
藏羊骨素
超高压技术
风味蛋白酶
酶解工艺
Tibetan sheep osteoin
ultra high pressure technology
flavor protease
enzymatic process
作者简介
包晓明(1999-),男,硕士研究生。研究方向:畜产品加工;通信作者:师希雄(1977-),男,博士,副教授,硕士研究生导师。研究方向:畜产品加工及动物性食品营养研究。
