摘要
为了实现鸭骨副产物的综合利用,以鸭骨为原料,通过测定酶解产物的抗氧化能力及水解度,确定最适用酶为风味蛋白酶。研究底物浓度、风味蛋白酶用量、酶解温度、pH、酶解时间5个因素对鸭骨蛋白水解度的影响。在单因素试验的基础上,通过正交试验确定鸭骨风味蛋白酶酶解的最佳工艺条件为:底物浓度2%,风味蛋白酶用量7 000 U·g^(-1),酶解温度45℃,pH值6.0,酶解时间5 h。在此条件下鸭骨蛋白的水解度为17.10%。
To comprehensively utilize the byproduct of duck bone,duck bone was selected as the study object. By measuring the antioxidant activity and hydrolysis degree,it was confirmed that the flavourzyme was the optimal enzyme. The effects of substrate concentration,enzyme amount,reaction temperature,pH value and reaction time on duck bone hydrolyzation were studied. Futhermore,the optimal process for duck bone hydrolyzation was obtained by orthogonal test as follows: substrate concentration 2% ,enzyme amount 7 000 U·g^(-1),reaction temperature 45 ℃,pH value 6. 0,and reaction time 5 h. Under this condition,the hydrolysis degree of duck bone reached 17. 10% .
出处
《浙江农业学报》
CSCD
北大核心
2017年第12期2128-2133,共6页
Acta Agriculturae Zhejiangensis
基金
江西省农业科学院青年基金(2015CQN002)
江西省科技计划(20161BBF60134)
关键词
鸭骨
风味蛋白酶
水解度
正交试验
duck bone
flavourzyme
hydrolysis degree
orthogonal test
