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当前位置: 首页 > 文章 > Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响 食品科学 2014,35 (2) 30-35
Position: Home > Articles > Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying FOOD SCIENCE 2014,35 (2) 30-35

Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响

作  者：
赵见营;唐静;吴海舟;张迎阳;章建浩
单  位：
国家肉品质量安全控制工程技术研究中心;南京农业大学食品科技学院;南通双和食品有限公司;农业部农畜产品加工与质量控制重点开放实验室;教育部肉品加工与质量控制重点实验室
关键词：
狼山鸡;强化高温风干成熟;碱性蛋白酶;蛋白质水解;交互作用
摘  要：
以南通狼山鸡为原料,采用碱性蛋白酶(Alcalase)酶解结合强化高温风干成熟工艺制作风鸡,以游离氨基酸总量(∑FAA)、蛋白质水解指数为响应指标,采用响应曲面试验方法分析Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响,并优化狼山鸡强化高温风干成熟工艺。结果表明:Alcalase能显著促进原料的蛋白质水解,鸡肉中∑FAA随着Alcalase添加量与强化高温温度提高而显著提高;Alcalase添加量与强化高温温度和风干温度对∑FAA有显著的交互作用(P<0.05);在控制蛋白质水解指数小于11%的前提下,得到Alcalase酶解风干狼山鸡的优化工艺为强化高温温度46℃、酶添加量1.88 U/g、风干成熟起始温度14.5℃,风干狼山鸡的∑FAA为2.02 g/100 g,蛋白质水解指数为10.42%。说明Alcalase酶解协同强化高温风干成熟工艺能有效促进狼山鸡蛋白质水解,提高风味品质。
译  名：
Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying
作  者：
ZHAO Jian-ying;TANG Jing;WU Hai-zhou;ZHANG Ying-yang;ZHANG Jian-hao;National Center of Meat Quality and Safety Control,Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,College of Food Science and Technology,Nanjing Agricultural University;Nantong Shuanghe Food Company;
关键词：
Langshan chicken;;intensifying high-temperature air-drying;;Alcalase;;proteolysis;;interaction
摘  要：
In this study, alcalase was applied before the air-drying step in the manufacture of dry-cured breast meat from Nantong Langshan chicken. The influence of alcalase combined with air-drying ripening on proteolysis in dry-cured chicken as evaluated by total free amino acid(∑FAA) proteolysis index(PI) was analyzed by response surface methodology. Three operating parameters including enzyme dosage, initial temperature and intensifying temperature were optimized using Box-Behnken experimental design. Based on the models established, alcalase significantly promoted protein hydrolysis in the raw material and the level of ∑FAA was increased significantly with increasing enzyme dosage and intensifying high-temperature. An interaction between enzyme dosage and air-drying temperature or intensifying high-temperature significantly influenced ∑FAA(P < 0.05). The optimum levels for enzyme dosage, initial temperature and intensifying temperature were determined to be 1.88 U/g, 14.5 ℃ and 46 ℃, respectively. A PI of 10.42% and a ∑FAA of 2.02 g/100 g were obtained under these conditions.

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