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当前位置: 首页 > 文章 > 碱-酶脱牛皮、牛蹄毛工艺条件优化 甘肃农业大学学报 2018 (3) 150-157
Position: Home > Articles > Optimization of process conditions for removing hair of cattle leather and hoof by alkali enzymatic method Journal of Gansu Agricultural University 2018 (3) 150-157

碱-酶脱牛皮、牛蹄毛工艺条件优化

作  者：
王艺伦;张玉斌;余群力;刘金鑫;韩广星;吴磊;张文华
关键词：
牛皮;牛蹄;食用碱;碱性蛋白酶;脱毛率
摘  要：
【目的】为了探索食用级牛皮脱毛方法.【方法】采用碱-酶联合方法,以碱液浓度、碱发时间、酶解时间、酶解温度、酶液pH、酶添加量为研究因素,在单因素基础上,试验应用Plackett-Burman设计、响应面设计针对牛皮、牛蹄脱毛进行工艺参数优化,并建立二次回归方程.【结果】最佳脱毛工艺参数为:碱液浓度为6%,碱发时间为23h,碱性蛋白酶添加量为0.3%,酶解温度为53℃,酶液pH为10.2,酶解时间为3h.【结论】最佳脱毛参数条件下的牛蹄脱毛率为92.51%,牛皮脱毛率为94.01%,碱-酶联合脱毛的方法对于食用级脱毛具有一定应用价值.
译  名：
Optimization of process conditions for removing hair of cattle leather and hoof by alkali enzymatic method
作  者：
WANG Yi-lun;ZHANG Yu-bin;YU Qun-li;LIU Jin-xin;HAN Guang-xing;WU LEI;ZHANG Wen-hua;College of Food Science and Engineering,Gansu Agricultural University;Shandong Green Food Co.Ltd.;Hebei Fuchengwufeng Food Co.Ltd.;Ningxia Xiahua Meat Food Co.Ltd.;
单  位：
WANG Yi-lun%ZHANG Yu-bin%YU Qun-li%LIU Jin-xin%HAN Guang-xing%WU LEI%ZHANG Wen-hua%College of Food Science and Engineering,Gansu Agricultural University%Shandong Green Food Co.Ltd.%Hebei Fuchengwufeng Food Co.Ltd.%Ningxia Xiahua Meat Food Co.Ltd.
关键词：
cattle leather;;cattle hoof;;dietary alkali;;alkaline protease enzyme;;hair removal rate
摘  要：
【Objective】To explore the hair removal method of cattle leather and hoof for edible utilization.【Method】The alkali-enzyme combined procedure was designed with Plackett-Burman and response surface method.The factors affecting processing efficiency,including alkali concentration,alkali time,enzymolysis time,enzymolysis temperature,enzyme pH and enzyme amount,were selected and optimized and two relative regression equations were established.【Result】The optimal process parameters were as follows:6% of alkali solution concentration,23 hours of alkali treatment,0.3% of alkaline protease amount,53 ℃ of enzymolysis temperature,the pH 10.2 of enzyme solution,3 hours of enzymolysis time.【Conclusion】The hair removal rates of hoof and leather were 92.51% and 94.01 under optimized conditions respectively.The alkali and enzyme combination method for edible utilization of cattle leather and hoof was promising.

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