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Position: Home > Articles > Process Optimization for Enzymatic Hydrolysis of Pig Bone Powder FOOD SCIENCE 2011,32 (24) 182-185

猪骨粉酶解工艺优化

作  者:
左勇;冯治平;边名鸿;谢晖;鞠帅
单  位:
四川理工学院生物工程学院
关键词:
骨粉;酶解条件;三氯乙酸氮溶解指数;苦味值
摘  要:
对猪骨粉进行酶解,探讨酶的种类、温度、时间、底物质量分数和pH值对酶解效果的影响。在单因素试验的基础上,对酶解温度、时间、底物质量分数和pH值4因素进行正交试验。结果表明:选用木瓜蛋白酶、酶用量10000U/g、在55℃、底物质量分数5%、pH8的条件下酶解4h,酶解效果最好。
译  名:
Process Optimization for Enzymatic Hydrolysis of Pig Bone Powder
作  者:
ZUO Yong1,FENG Zhi-ping1,BIAN Ming-hong1,XIE Hui1,JU Shuai1,LI Yang1,LIU Da-yu2(1.College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China; 2.Liquor-Making Biotech and Application Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China)
关键词:
pig bone powder;enzymatic hydrolysis conditions;TCA-NSI(trichloroacetic acid-nitrogen solution index);bitterness
摘  要:
The enzymatic hydrolysis of pig bone powder was optimized with respect to enzyme type,temperature,time,substrate concentration and pH by one-factor-at-a-time method in combination with orthogonal array method.The best hydrolysis results were achieved by using papain to hydrolyze pig bone powder for 4 h at pH 8,55 ℃ and an enzyme dosage of 10000 U/g.

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